Here is your new go-to recipe for Easy Vegetable Dumplings using a from scratch wrapper & a delicious veggie filling! It’s easier than it looks!
Vegetable Dumplings are one of my favorite foods. Maybe even my absolute favorite. BUT I’ve never made them myself and honestly never really planned to because of how difficult I expected them to be. But I had a craving and didn’t want to spend money eating out and then this recipe was born! I will admit wrapping dumplings is frustrating and time consuming but pretty easy when you get the hang of it! Prepare for the first couple to be ugly but then you’ll get better. Grab a friend or your significant other and put them to work! It can be fun! I hope you enjoy these Easy Vegetable Dumplings as much as I do!
Servings: 30-35 dumplings
- 2 cups All Purpose Flour
- 1 1/2 tsp Salt
- 1/2 cup Boiling Water
- 1/2 cup Cold Water
- 1 tbsp Sesame Oil, or oil of choice
- 1 tbsp Fresh Ginger, minced
- 2-3 Garlic Cloves, minced
- 1 1/2 cup Mushroom, diced
- 1/2 cup Red Onion, diced
- 3 cups Cabbage + Carrot Mix, chopped finely
- 1/4 cup Green Onion, sliced thinly
- 2 tsp Chili Garlic Sauce
- 2 tbsps Soy Sauce
Vegetable Dumpling Dipping Sauce:
- 3 tbsp Soy Sauce
- 1 tbsp Sweet Chili Sauce
- 1 tbsp Maple Syrup
- 1/2 tsp Garlic
- 1 tsp Sriracha
- 1 tsp Rice Vinegar
To Make the Dumplings:
- Start by making the dumpling wrapper: mix together the all purpose flour and salt in a large bowl. With a wooden spoon stir in the boiling water. Next, add the cold water and mix until the dough is formed. Cover and set aside to rest.
- Make the filling: Prep by chopping all the vegetables and mincing the garlic and ginger.
- In a large pan, add the oil on medium-high heat. Add the vegetable mix and cook for 2-3 minutes. Add in the ginger and garlic and cook for another 2-3 minutes. Next add in the chili garlic sauce and soy sauce. Cook for another 2-3 minutes or until veggies are cooked down and soft. Turn off the heat and set aside.
- Prepare the dumplings: On a heavily flour surface roll out the dough and use a 3 or 4 inch cookie cutter to cut out the dumpling wrappers. You should get between 30-35 dumplings. Don’t make them too thin or they will fall apart when cooking.
- To fill dumplings: Fill up a small dish with water. Dip your finger in to the water and lightly wet around the edge of the wrapper. One at a time. Fill the wrapper with 1-1/2 tbsps of filling and pinch together the sides. If you’re feeling fancy, get creative with the way you wrap the dumpling but I kept mine easy and followed this tutorial HERE.
- Set aside molded dumplings on a floured baking tray.
- At this point you can cook how many dumplings you plan to eat and freeze the rest OR cook all of them. I only recommend cooking the ones you plan to serve immediately.
Cooking the Dumplings:
- Boil a half pot of water. I used my metal steamer but use whatever steamer you have. Grease the metal steamer and place the dumplings so they aren’t touching. Once the water is boiling, place the steamer basket on top and steam for 10 minutes. If frozen, add 1-2 extra minutes.
- Carefully transfer steamed dumplings to a pan with 1/2 to 1 tbsp of oil on medium-high heat. Cook until golden and crispy on the bottom about 2-3 minutes. Remove from pan.
- Make the sauce: whisk together the dipping sauce ingredients.
SAVE FOR LATER? Pin it on Pinterest!