Vegetable Dumplings
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 24 dumplings
- ¼cup low-sodium soy sauce
- 1tablespoon rice vinegar
- 1teaspoon packed light brown sugar
- ½teaspoon peeled and grated fresh ginger
- ¼teaspoon toasted sesame oil (optional)
- 2scallions, thinly sliced
- 2teaspoons low-sodium soy sauce
- 2teaspoons hoisin sauce
- 1teaspoon peeled and grated fresh ginger
- 6teaspoons canola oil, plus more as needed
- 1cup finely shredded green cabbage
- ½cup finely chopped cremini mushrooms
- ⅓cup peeled and shredded carrot
- Pinch of salt
- Cornstarch, for dusting
- 24wonton wrappers
For the Dipping Sauce
For the Dumplings
Ingredient Substitution Guide
Nutritional analysis per serving (24 servings)
109 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 4 grams protein; 301 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Make the dipping sauce: In a small bowl, whisk the soy sauce, vinegar, brown sugar, ginger and sesame oil (if using) until the sugar dissolves. Cover and set aside.
- Step 2
Make the filling for the dumplings: In another small bowl, stir together the scallions, soy sauce, hoisin sauce and ginger. Add 2 teaspoons canola oil to a large nonstick frying pan. Turn the heat to medium and warm up the oil for 2 minutes. Carefully add the cabbage, mushrooms and carrot and sprinkle with a pinch of salt. Cook, stirring often, until the vegetables are slightly softened, about 3 minutes. Add the scallion mixture and stir to combine. Transfer the dumpling filling to a medium bowl and let cool to room temperature. Wipe out the pan or clean it if necessary.
- Step 3
Once the filling has cooled, assemble the dumplings: Put 1 cup water in a medium bowl. Sprinkle a large rimmed baking sheet with 2 to 3 tablespoons cornstarch, using your fingers to evenly distribute it.
- Step 4
Lay 1 wonton wrapper on a clean work surface. Spoon 1 teaspoon of the dumpling filling in the center of the wrapper. Dip your fingers in the water and lightly moisten the edges of the wrapper. Fold the wrapper in half (if using squares, fold the wrapper in half diagonally to form a triangle) and press the edges together to seal. Place the dumpling on the prepared baking sheet. Repeat with additional wrappers and the remaining filling until you’ve used up all the filling. (At this point, you can freeze some of the dumplings in a single layer on the baking sheet. Once they are frozen, transfer them to a resealable plastic bag and freeze for up to 3 months. Don’t thaw them before cooking, but add a few minutes to the cooking time.)
- Step 5
Cook the dumplings: Brush the same frying pan with 2 teaspoons canola oil, set the pan over medium heat and warm up the oil for 2 minutes. Adding one dumpling at a time but working quickly, dust off excess cornstarch and add as many dumplings as will comfortably fit in a single layer in the pan (don’t crowd them or they won’t cook evenly). Let cook (no stirring!) until browned on the bottom, 2 to 3 minutes. Using tongs, gently flip the dumplings. Carefully pour about ½ cup water into the pan (it will bubble up and steam!). Cover and cook until the water is mostly absorbed, about 4 minutes.
- Step 6
Transfer the dumplings to a serving platter and cover lightly with aluminum foil to keep warm. Repeat to cook the remaining dumplings, brushing the pan with 2 teaspoons canola oil before each batch.
- Step 7
Serve dumplings warm, with the dipping sauce.
Private Notes
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Cooking Notes
Meg B.
Agree with others here - if you're going to the trouble to make this it's worth doubling the recipe (although I suppose it depends on how many wonton wrappers you have). And I also agree with upping the amount of mushrooms... they disappear into the mixture. So - I doubled the mixture and quadrupled the 'shrooms, and it made about 50 dumplings.
Laura S.
The hoisen sauce made the filling a little too rich and sweet for my taste so if I made it again i’d Leave that out. But otherwise pretty good. I’d also use a different, lighter dipping sauce with some form of chili added.
Ari
I did not use hoisin as I didn’t have any, but I added miso and green sriracha in its place. Excellent! Will make again.
Katherine
You do need the steaming phase--it helps the wrapper cook completely. Otherwise, you can end up with really tough wrappers. But the instructions are off. I'd recommend a nonstick or carbon steel pan...a good amount of oil, and do NOT flip them (ignore those instructions). They only need to steam for a few minutes after the bottoms are browned....you'd need a few tablespoons (1/4 C at the most, not 1/2 C) of water, and that should boil off (even with the lid on) after 2-3 minutes.
Sarah
Made this without mushrooms and added tofu because that was what I had. Also increased the ginger.
Katie
These were great - kids devoured them! I did the filling ingredients in the food processor and it made it a breeze. Next time I'll skip the cornstarch and add some heat to the dipping sauce.
Rie
Made these twice. Used my “pot sticker press” that I’ve had for years. Used Napa cabbage. My local Asian store was out of the round dumpling wrappers, so I used a round cutter. Came out great & looked professional. My partner loved them!! The second time I put a bit more filling in each one, so it only made 15 & froze those for another day. The dipping sauce is a must!
Cal
Recipe was super flavorful, next time I will add a fresh chili to introduce some spice to the sweetness of the hoisin. I will also add some corn starch to the mixture itself to make it a bit more cohesive.
Paige
For the dipping sauce - add a small squeeze of lemon for a brighter note.
Mary Ann
I made my own dumpling dough, and only used this recipe's dumpling ingredients before boiling them. Very good! I didn't think the sauce was necessary since most of it is already stuff inside the dumplings. We just dipped in soy sauce and my vegetarian boyfriend loved them.
Katie
These were great - kids devoured them! I did the filling ingredients in the food processor and it made it a breeze. Next time I'll skip the cornstarch and add some heat to the dipping sauce.
Katherine
I'm Chinese American, and have been making some version of these since I was a toddler. -I'd skip the cornstarch. All purchased dumplings wrappers already have cornstarch. Skip the hoisin, too. -I'd recommend using the ROUND wrappers. The square ones are for wontons. They can't hold as much filling, they are finickier to work with, and they tend to be thinner and tear more easily. If this is your first time, look for the thickest round wrappers you can find--handmade if possible.
Phyllis
I was wondering if I can make these ahead and then refrigerate for a few hours, and I’m going to find out soon because they’re in the fridge now.
Clare
Super good and a huge hit! Preferred these to the pork dumplings :)
Amy
I made these last night and they were very tasty. However, I struggled with the cooking. Once the water boiled off, they stuck to the pan and then fell apart. They were also no longer crisp, as they were before I added the water. As the filling is already cooked, and once browned so are the wrappers, why do you need to add the steaming phase? TIA!
Katherine
You do need the steaming phase--it helps the wrapper cook completely. Otherwise, you can end up with really tough wrappers. But the instructions are off. I'd recommend a nonstick or carbon steel pan...a good amount of oil, and do NOT flip them (ignore those instructions). They only need to steam for a few minutes after the bottoms are browned....you'd need a few tablespoons (1/4 C at the most, not 1/2 C) of water, and that should boil off (even with the lid on) after 2-3 minutes.
Sarah
Made this without mushrooms and added tofu because that was what I had. Also increased the ginger.
Ari
I did not use hoisin as I didn’t have any, but I added miso and green sriracha in its place. Excellent! Will make again.
Mark G
Absolutely delicious. I didn't have cabbage so I finely diced celery and it worked well. This recipe lends itself to experimentation, including the amount of color you like on each side (the gyoza I remember loving in Japan had more color than you get in three minutes of searing, and most of the color was on one side). This recipe proves a vegetable dumpling can be as delicious and satisfying as one that contains meat.
Meg B.
Agree with others here - if you're going to the trouble to make this it's worth doubling the recipe (although I suppose it depends on how many wonton wrappers you have). And I also agree with upping the amount of mushrooms... they disappear into the mixture. So - I doubled the mixture and quadrupled the 'shrooms, and it made about 50 dumplings.
Mary Kate P
Not amazing but nothing bad about these. Takes quite a while and not really better than a nice packaged frozen dumpling.
Sooz
I cooked this for my family, made wonton wrappers from scratch and hoison sauce from scratch. They loved it! Full of delicious flavor. It took some time for me to put it all together but it was worth it.
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