Maybe you want to cut down your meat consumption that’s why you opened this post. Don’t worry, you can still enjoy your dumplings without using any meat. And again, don’t worry because vegetable dumpling is as tasty as beef dumpling.

P.S. You can check my other post for beef dumplings recipe

VEGETABLE DUMPLINGS INGREDIENTS:

  • Store-bought dumpling wrapper or gyoza wrapper
  • 3 cups shiitake mushroom, finely chopped
  • 1 pack tofu, properly drained (you can visit this site to know how to properly drain a pack of tofu) and finely chopped
  • 1 medium size carrot, grated
  • 1 bundle napa cabbage, finely chopped
  • 1/2 cup dried cilantro or 1/3 cup fresh cilantro, finely chopped
  • 3 Tbsp less-sodium soy sauce
  • 2 Tbsp sesame oil (THIS IS THE KEY FOR THE GREAT TASTE)
  • 2 Tbsp grated ginger
  • 2 beaten eggs
  • 1 tsp garlic powder
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp basil (optional)
  • 1 tsp chili oil/chili flakes (optional)
  • 1 tsp sugar (optional)

INSTRUCTIONS:

  1. In a bowl, mix the napa cabbage, scallions, cilantro and basil. Make sure to squeeze out the water from the greens
  2. Add the mushroom, tofu, carrot, soy sauce, sesame oil, ginger, garlic powder, salt, pepper, chili and sugar then pour the beaten eggs and work the mixture well until fully combined. You can use your hand or a spatula
  3. Prepare a bowl of water (1/2 cup) and a parchment-lined baking sheet in your work station
  4. Scoop a tablespoon of filling on each dumpling wrapper. Make sure to place the filling on one end of the wrapper to avoid over-spilling when you fold it
  5. Dampen the edge of the wrapper with water. Feel free to use your finger to dip in the bowl of water and scatter it around the edge of the dumplings to seal it
  6. Lift the dumpling and fold it in half
  7. Make pleats on both sides by folding a small section of the folded wrapper on each side then press it properly to seal the dumpling. Make sure that it’s tightly closed

COOKING INSTRUCTIONS:

Make sure to use a non-stick pan when cooking the dumplings.

  1. Pour a teaspoon of oil in the pan and arrange the dumplings without overcrowding it- you don’t want them to stick together
  2. Cook at a high heat for about 3 minutes until they’ve turned brown. Feel free to make the bottom crunchy
  3. Add a small amount of water, I normally pour 2 tablespoon to the pan and cover it with a lid and immediately reduce the heat. This will take around 3 minutes
  4. Prepare your dumpling dip with soy sauce, calamansi or lemon, garlic crunch and scallions. You can also add some chili for a good kick!
  5. You can store the dumplings you don’t cook in the freezer for weeks
  6. Enjoy!

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