Go Back
–+ servings
Print Recipe
5 from 1 vote

Vegetable Dumplings

These vegetable dumplings are so full of Asian flavor, you won’t be able to stop at just one! Tender wontons are filled with an incredible veggie mixture that's infused with ginger, soy sauce, sesame oil and garlic. Like a potsticker without the meat!
Prep Time20 minutes
Cook Time20 minutes
assembly20 minutes
Total Time1 hour
Course: Dinner, Main Course
Cuisine: Asian, Asian American
Keyword: dumplings, Pot Stickers, vegetable dumpling recipe, vegetable dumplings
Servings: 20 dumplings
Author: Alyssa Rivers

Ingredients

  • 1 tablespoon sesame oil
  • 1 cup minced onion, about 1 small onion
  • 1 ½ cups shredded cabbage, about ¼ cabbage
  • 1 cup shredded carrot, about 1 large carrot
  • 1 cup finely diced mushrooms
  • 1 tablespoon ginger paste
  • 1 tablespoon minced garlic
  • 2 tablespoons minced green onion
  • 1 teaspoon soy sauce
  • 1 teaspoon rice vinegar
  • about 20 wonton wrappers, round or square cut into rounds
  • 3 tablespoons vegetable oil

Instructions

  • Heat 1 tablespoon sesame oil in a skillet over medium-high heat. Add 1 cup minced onion, to the skillet and cook, stirring frequently, until the onion is tender, about 3 minutes.
  • Add 1 ½ cups shredded cabbage, 1 cup shredded carrot, and 1 cup finely diced mushrooms to the skillet and cook until the vegetables are tender and all the liquid from them has cooked out, about 5-8 minutes.
  • Add in 1 tablespoon ginger paste and 1 tablespoon minced garlic and cook for another minute. Remove the vegetables from the skillet and add them to a bowl.
  • To the bowl, add 2 tablespoons minced green onion, 1 teaspoon soy sauce, and 1 teaspoon rice vinegar. Stir to combine well. Prepare a clean workstation with a small bowl of water and about 20 wonton wrappers,.
  • Take a dumpling wrapper in your hand and wet the edges with water. Place about 2 teaspoons of filling in the center of the wrapper.
  • Fold the wrapper in half, only pinching the center. Make three pleats on either side of the center and pinch the wrapper closed. One side of the wrapper should be smooth, and the other side should be pleated.
  • Set the assembled dumpling aside and continue with the rest of the wrappers and filling. Heat 3 tablespoons vegetable oil in the same skillet over medium-high heat.
  • Place the assembled dumplings in the pan, fat side down, leaving space between so the seam is facing up, and fry them, undisturbed, for 2 minutes.
  • Carefully pour about ¼ cup water into the pan with the dumplings and cover with a lid. Cook the dumplings until the water has evaporated and the bottoms of the dumplings have a golden crust.
  • Remove the cooked dumplings from the pan and continue cooking the rest until all the dumplings are done.

Nutrition

Calories: 62kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 66mg | Potassium: 101mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1082IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 0.4mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code