We love Vegetable Dumplings! When we go out for sushi they are a must-order for us. Of course, anything we love, we love to recreate, so here we bring you our Vegetable Dumplings! They are so easy to make and pair perfectly with our Veggie Maki Rolls and Vegetable Tempura.
In order to make these dumplings you will need Wonton wrappers. We buy ours at a local Asian grocer called T&T, but you can find them most places. Wonton wrappers can be made with eggs, so just make sure you double check the ingredients when you’re buying them.
Assembling the dumplings is definitely the longest part, but put on some good music and get into the groove – it’ll fly by! Make sure you seal each dumpling by brushing the edges with water and squishing them together. This is really important as they can start to separate when cooking, but a solid seal will keep all of the delicious filing inside.
In just over 30 minutes your mouth can be full of tasty, satisfying Vegetable Dumplings! They check off all the flavours we love.
For the Dumpling
- 1 tbsp Soy Sauce
- 1 tbsp Sesame Oil
- 1 cup Spinach Roughly chopped
- 1 cup Carrots Peeled & shredded
- 1 cup Cremini Mushrooms Thinly sliced
- 1/2 cup Coleslaw Mix Or finely chopped cabbage
- 2 cloves Garlic Peeled & crushed
- 1 tsp Ginger Freshly grated
- 1/2 cup Green Onions Thinly sliced (plus more for garnish)
- 1 pack Wonton Wrappers 450g (ensure they're vegan)
- Vegetable Oil For frying
For the Dumpling Sauce
- 1/4 cup Soy Sauce
- 1/2 tsp Rice Wine Vinegar
- 1 tbsp Hoisin Sauce
- 1 tsp Ginger Freshly grated
- 1 clove Garlic Peeled & crushed
- 1 tbsp Maple Syrup
- 1 tsp Sesame Oil
In a small bowl whisk together the soy sauce, rice wine vinegar, hoisin sauce, ginger, garlic, maple syrup and sesame oil for the sauce. Set aside.
In a large pan over medium heat at 1 tablespoon of sesame oil and 1 tablespoon of soy sauce.
When hot add in the spinach, shredded carrots, mushrooms and coleslaw mix and cook stirring continuously for 5 minutes.
Add in the garlic, ginger and green onions and continue to cook for 3-5 minutes longer until all the vegetables are cooked through and wilted. Removed from heat.
To construct the dumplings, take 1 wonton wrapper and place ½ tablespoon of filling into the centre.
Fold the dumpling wrapper over and using water wet the edges and push them together to seal. Using a fork push around the edges to further seal the dumpling and set aside. Continue until all dumplings are done.
After the dumplings are built, place a large pan over medium heat and allow it to heat up. The pan will be ready when you can sprinkle water on top and it beads, bur doesn't splatter. If it splatters, reduce the heat.
When the pan is ready add some vegetable oil to the pan and add the dumplings. There should be enough oil to completely coat the pan and the bottoms of all of the dumplings. Don’t overcrowd the pan.
Give each dumpling a little nudge to ensure they aren’t stick. Next pour water into the pan, enough to come about ¼ of the way up the dumplings. Cover and cook for about 3-5 minutes until most of the water is gone.
Once the water is almost gone, uncover the pan and push the dumplings around to further ensure they are not sticking.
Cook for 1-2 additional minutes until all of the water is gone and the bottoms of the dumplings are starting to golden. Set aside.
Repeat until all of the dumplings are cooked.
To serve, sprinkle the dumplings with the chopped green onions for garnish. Dip in the dipping sauce and enjoy!