Vegetable Dumplings
These vegetable dumplings are so full of Asian flavor, you won’t be able to stop at just one! Tender wontons are filled with an incredible veggie mixture that's infused with ginger, soy sauce, sesame oil and garlic. Like a potsticker without the meat!
Servings: 20 dumplings
Ingredients
- 1 tablespoon sesame oil
- 1 cup minced onion, about 1 small onion
- 1 ½ cups shredded cabbage, about ¼ cabbage
- 1 cup shredded carrot, about 1 large carrot
- 1 cup finely diced mushrooms
- 1 tablespoon ginger paste
- 1 tablespoon minced garlic
- 2 tablespoons minced green onion
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
- About 20 wonton wrappers, round or square cut into rounds
- 3 tablespoons vegetable oil
Instructions
- Heat the sesame oil in a skillet over medium-high heat. Add the onion to the skillet and cook, stirring frequently, until the onion is tender, about 3 minutes.
- Add the cabbage, carrot, and mushrooms to the skillet and cook until the vegetables are tender and all the liquid from them has cooked out, about 5-8 minutes.
- Add in the ginger and garlic and cook for another minute. Remove the vegetables from the skillet and add them to a bowl.
- To the bowl add the green onion, soy sauce, and vinegar. Stir to combine well. Prepare a clean workstation with a small bowl of water and the wrappers.
- Take a dumpling wrapper in your hand and wet the edges with water. Place about 2 teaspoons of filling in the center of the wrapper.
- Fold the wrapper in half only pinching the center. Make 3 pleats on either side of the center and pinch the wrapper closed. One side of the wrapper should be smooth and the other side pleated.
- Set the assembled dumpling aside and continue with the rest of the wrappers and filling. Heat the vegetable oil in the same skillet over medium-high heat.
- Place the assembled dumplings in the pan, fat side down, leaving space between, so the seam is facing up, and fry them, undisturbed, for 2 minutes.
- Carefully pour about ¼ cup water into the pan with the dumplings and cover with a lid. Cook the dumplings until the water has evaporated and the bottoms of the dumplings have a golden crust.
- Remove the cooked dumplings from the pan and continue cooking the rest until all the dumplings are done.
Nutrition
Calories: 40kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 23mg | Potassium: 95mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1081IU | Vitamin C: 5mg | Calcium: 13mg | Iron: 0.1mg
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