Have a bunch of delicious veggies in your fridge right now? Grab a little bit of each and you can make these easy and awesome (any) veggie dumplings a little bit different every time…and you’ll NEVER be disappointed!
What is the Inspiration for this Veggie Dumpling Recipe?
On our trip to China, I can’t even begin to count how many times we had dumplings! They’re a great comfort food. And, as you will see, are very easy to make. However, it is very time-consuming to chop all of your veggies, so feel free to take any shortcuts you like e.g pulse your mushrooms in a food processor, buy things pre-chopped, gather help from family and friends, or whatever you can think of.
We were lucky enough to be in China for 3 months, and got to experience so many variations of dumplings. I’ll never forget how much we loved Mr. Shi’s in Beijing. A touristy spot, but very tasty. What I’d do for another batch of those!
Are Veggie Dumplings Vegan or Vegetarian?
Veggie dumplings can be vegetarian and also vegan, as long as you don’t use egg wash to help seal your dumpling wrappers. Instead, just use water and make sure you press them firmly to seal. With that exception, this recipe is vegetarian and vegan-friendly!
Are Vegetable Dumplings Healthy?
Vegetable potstickers are a fun and inventive way to get your daily dose of veggies. This dumplings recipe uses whole, healthy ingredients and steams the dumplings rather than frying them, making them a healthier choice than your meat-filled, deep-fried alternative. As with any food, enjoy in moderation!
Can I Freeze These Veggie Dumplings?
Yes, these dumplings freeze VERY well. Firstly, freeze the veggie dumplings on a baking sheet. Then, transfer the dumplings to a sealed container like a resealable bag. Finally, when ready to eat, steam the frozen dumplings for 8-10 minutes instead of 6.
Can I Prep the Filling in Advance?
Absolutely! You can cook the filling, and refrigerate it 2-3 days in advance. This will save you an incredible amount of time, especially if you’re making the potstickers in bulk. I usually make the filling in advance. Then, I wait until I have friends or my partner at home so we can fold them all together. Such a time-saver, and very fun!
Help – I Can’t Find Chili Oil!
No worries! You can either leave it out, substitute it for red pepper flakes, or even some sriracha. However, if you can find/make it, it’s delicious and you can use it in plenty of your recipes. Check out my recipe for chili oil here.
Tips and Tricks For Vegetarian Dumplings
My number one tip – Make sure you chop your veggies up very small. Trust me, it’s worth the extra work. It will reduce the cooking time, make it easier to fold the dumpling without them tearing, and yield tastier little bites. I know it’s a lot of chopping, so get your partner, kids, and friends to help! Also, they can help with the folding of the dumpling wrappers. It can be tricky, so let everyone get creative. Who cares if they aren’t perfect?
Vegetarian Dumpling Recipe
To start, heat 3 tablespoons of a flavorless oil, like avocado oil, in your large pan over a medium to medium-high heat. Next, add the ginger, scallion whites, and garlic. Cook them in the pan until the onion whites start to get translucent.
Add in the chopped mushrooms. Cook them until liquid has been released from the mushrooms. Then, add your chopped carrots. Stir fry them until tender, which should take 3-4 minutes.
Once these veggies are cooked, transfer the veggie mixture from the pan to a large mixing bowl. Now add in your sprouts, cilantro, scallion greens, pepper, olive oil, wine, sugar, and soy sauce. Mix all the ingredients together well.
Take out a few wonton wrappers at a time, and fill each wonton wrapper with ~2 teaspoons of filling. Be careful not to overfill or the wrappers will tear. And do not lay too many wrappers out at once or they will dry out and crack.
To close the wrappers, pleat or fold as you please. Use water or egg wash (non-vegan) to get the wrappers to stick to themselves by dabbing it around the edge of the dumpling wrapper before sealing.
Now you’re ready to cook the potstickers. To steam them, you can use a holed pan or a bamboo steamer, if you have one. Place the dumplings in the steamer above simmering hot water. The steam will take around six minutes to cook the dumplings.
The dumplings are ready when the wrapper is translucent, even on the edges. Serve and enjoy! For an extra kick, pair them with my tasty ginger and soy sauce dipping sauce.
Finally, if you’re looking for another veggie dumpling recipe with less wiggle room, try these sweet potato & cabbage dumplings. It’s my personal favorite veggie combination for dumplings, is different, delicious, and works with any sweet potatoes!
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Steamed Vegetarian Dumplings Recipe
- 3 tbsp flavorless oil like sunflower seed oil
- 1 tbsp ginger freshly grated
- 1 bunch scallion thinly sliced, whites and greens separated
- 4 cloves garlic minced
- 8 oz. mushrooms finely chopped
- 2 large carrots or 3 medium, finely chopped
- ~3 oz. alfalfa sprouts roughly chopped
- 2 tbsp cilantro finely chopped
- 1 tsp pepper (I use a white/black pepper mix)
- 2 tsp olive oil
- 3 tbsp Shaoxing, Sherry, or Marsala wine
- 1 tsp sugar
- 2 tbsp soy sauce
- 1 package wonton wrappers round or square
- 1/2 cup black vinegar or use rice wine vinegar
- 3 tbsp soy sauce
- 1 tbsp fresh ginger grated
- chili oil serve on the side
- Heat 3 tbsp of flavorless oil in your large pan over medium to medium-high heat.
- Add your ginger, scallion whites, and garlic. Cook until the onion whites start to get translucent.
- Add the mushrooms. Cook until liquid has released from the mushrooms.
- Add your carrots. Cook until tender, 3-4 minutes.
- Transfer your pan contents to a mixing bowl. Add your sprouts, cilantro, scallion greens, pepper, olive oil, wine, sugar, and soy sauce. Mix well.
- Fill each wonton wrapper with ~2 tsp of filling. Pleat or fold as you please. If you’re having trouble getting the wrappers to stick to themselves, you can use water or egg wash.
- Steam for 6 minutes until the wonton wrapper is cooked.
This post was originally published in July of 2018, but was republished with new photos, step by step instructions, and tips November of 2019.