Vegan Veggie Dumplings

Delight your taste buds with these irresistible Vegan Veggie Dumplings—an exquisite blend of flavors and textures wrapped in homemade, tender dough. Perfect for plant-based eaters and dumpling lovers alike, this recipe features a savory filling of finely shredded cabbage, grated carrots, and earthy shiitake mushrooms, seasoned with soy sauce, fresh ginger, and garlic for a burst of umami. Choose between steaming for a soft, pillowy finish or pan-frying for a golden, crispy edge. Whether you're meal-prepping, hosting a dinner party, or craving a comforting snack, these vegan dumplings are a versatile and satisfying choice. Serve them hot with soy sauce or chili oil for dipping, and watch them disappear in no time!

Nutriscore Rating: 71/100

Prep Time:40 mins

Cook Time:15 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 cups All-purpose flour
• 1 teaspoon Salt
• 0.75 cups Water
• 2 teaspoons Sesame oil
• 1 cup Cabbage, finely shredded
• 1 cup Carrots, grated
• 0.5 cup Shiitake mushrooms, finely chopped
• 3 pieces Scallions, finely sliced
• 2 cloves Garlic, minced
• 1 teaspoon Fresh ginger, grated
• 2 tablespoons Soy sauce
• 1 teaspoon Rice vinegar
• 1 teaspoon Cornstarch
• 0.25 cup Water (for sealing dumplings)

Directions

Step 1

In a mixing bowl, combine the all-purpose flour and salt. Gradually add 3/4 cup of water while stirring with a spoon or your hands until a dough forms. Knead the dough for 8-10 minutes until it becomes smooth and elastic. Cover with a damp towel and let it rest for 30 minutes.

Step 2

While the dough rests, prepare the filling. Heat 1 teaspoon of sesame oil in a skillet over medium heat. Add the garlic and ginger, and sauté for 1 minute until fragrant.

Step 3

Add the shredded cabbage, grated carrots, and chopped mushrooms to the skillet. Cook for 5-7 minutes until the vegetables are softened and the moisture has reduced. Stir in the scallions, soy sauce, and rice vinegar. Sprinkle in the cornstarch and mix well to bind the filling. Remove from heat and let it cool completely.

Step 4

After the dough has rested, divide it into 24 equal pieces. Roll each piece into a ball and then use a rolling pin to flatten each ball into a thin circle, about 3 inches in diameter.

Step 5

Place 1 teaspoon of the vegetable filling in the center of each wrapper. Dip your finger in water and run it along the edges of the wrapper. Fold the wrapper in half to create a half-moon shape, pressing the edges to seal. Optionally, pleat the edges for a decorative finish.

Step 6

To cook the dumplings, you can either steam or pan-fry them. For steaming: Place the dumplings in a steamer lined with parchment paper and steam for 10-12 minutes. For pan-frying: Heat 1 teaspoon of sesame oil in a skillet over medium heat. Arrange the dumplings flat-side down in the skillet and cook until the bottoms are golden brown, about 2 minutes. Then, add 1/4 cup of water to the skillet and cover with a lid. Steam the dumplings for 5-7 minutes, or until the water evaporates.

Step 7

Serve the dumplings hot with your favorite dipping sauce, such as soy sauce or chili oil.

Nutrition Facts

Serving size	(1159.2g)

Amount per serving	% Daily Value*
Calories	1364.2

Total Fat 31.9g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 11.7g
Cholesterol 0mg	0%
Sodium 3744.4mg	0%
Total Carbohydrate 236.0g	0%
Dietary Fiber 22.4g	0%
Total Sugars 22.3g
Protein 36.2g	0%

Vitamin D 192.5IU	0%
Calcium 250.3mg	0%
Iron 14.6mg	0%
Potassium 2011.0mg	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: 20.9%

Protein: 10.5%

Carbs: 68.6%