Soy-Free Veggie Dumplings

Delight in the vibrant flavors of these Soy-Free Veggie Dumplings, a perfect plant-based twist on a beloved classic. Made with homemade wrappers and a wholesome vegetable filling featuring grated carrots, zucchini, cabbage, and aromatic ginger and garlic, these dumplings are both nutritious and allergy-friendly. With no soy ingredients, they’re ideal for those with dietary sensitivities. Choose from steaming, boiling, or pan-frying to create the perfect texture for your dumplings, and pair them with a tangy, soy-free dipping sauce to elevate every bite. Whether served as an appetizer, snack, or light meal, these customizable veggie dumplings are a versatile, crowd-pleasing delight that’s as fun to make as it is to eat.

Nutriscore Rating: 71/100

Prep Time:60 mins

Cook Time:15 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 cups All-purpose flour (or gluten-free all-purpose flour blend if needed)
• 0.75 cups Warm water
• 1 large Carrots (grated)
• 1 cup Cabbage (finely shredded)
• 0.5 cup Zucchini (grated, then squeezed to remove excess water)
• 2 stalks Green onions (finely chopped)
• 2 cloves Garlic (minced)
• 1 teaspoon Ginger (freshly grated)
• 1 tablespoon Sesame oil (or avocado oil for soy allergy sensitivity)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Cornstarch (for dusting)
• 2 tablespoons Vegetable oil (for frying dumplings, if pan-frying)
• 0.25 cups Water (for steaming dumplings, if pan-frying)

Directions

Step 1

In a large bowl, mix the flour and warm water until a dough forms. Knead the dough on a clean, floured surface for about 8-10 minutes until smooth and elastic. Cover and let rest for 30 minutes.

Step 2

While the dough rests, prepare the filling. In a medium mixing bowl, combine grated carrots, shredded cabbage, grated zucchini, chopped green onions, minced garlic, grated ginger, sesame oil, salt, and black pepper. Mix well and set aside.

Step 3

Once the dough has rested, divide it into 4 equal portions and roll each portion into a log about 1 inch in diameter. Cut each log into 8-10 equal pieces.

Step 4

Flatten each dough piece into a small circle (about 3 inches in diameter) using a rolling pin. Keep unused dough covered with a damp towel to prevent it from drying out.

Step 5

Place about 1 teaspoon of the vegetable filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape. Pinch the edges tightly to seal, pleating if desired, to securely enclose the filling. Repeat with the remaining dough and filling.

Step 6

To cook the dumplings, you can choose one of three methods: steaming, boiling, or pan-frying. For steaming, place the dumplings in a single layer in a steamer basket lined with parchment paper or cabbage leaves to prevent sticking. Steam over boiling water for 8-10 minutes. For boiling, cook dumplings in a pot of boiling water for 6-8 minutes or until they float to the surface. For pan-frying, heat 2 tablespoons of oil in a non-stick skillet over medium heat. Arrange the dumplings in the skillet and cook until the bottoms are golden brown. Add 1/4 cup water to the skillet, cover with a lid, and let them steam for 5-6 minutes or until cooked through.

Step 7

Serve the dumplings hot with your favorite dipping sauce, such as a mixture of rice vinegar, a splash of lemon juice, and a pinch of salt for a soy-free option.

Nutrition Facts

Serving size	(874.7g)

Amount per serving	% Daily Value*
Calories	1469.6

Total Fat 45.6g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 1280.6mg	0%
Total Carbohydrate 235.0g	0%
Dietary Fiber 13.7g	0%
Total Sugars 10.7g
Protein 31.0g	0%

Vitamin D 0IU	0%
Calcium 141.5mg	0%
Iron 11.2mg	0%
Potassium 1090.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.8%

Protein: 8.4%

Carbs: 63.8%