Have a bunch of delicious veggies in your fridge? Vegetable Dumplings are the answer! 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!
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 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!
How to Make Vegetable Dumplings
To start, heat 3 tablespoons of a flavorless oil, like avocado oil, in your large pan over 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 them 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.
Veggie Dumpling Storage
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.
Tips and Tricks For Vegetarian Dumplings
Prep in advance: 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!
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 dumplings 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?
More Dumplings!
You can never go wrong with a comforting dumpling recipe. Try these unique versions.
Steamed Vegetarian Dumplings Recipe
Print Recipe SaveIngredients
- 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
Dipping Sauce
- 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
Instructions
- 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.
where is the recipe for the dumpling pastry/wrappers?
This recipe uses gyoza or dumpling wrappers instead of homemade dough. You can use this recipe for dumpling dough by Just One Cookbook.
Looks great! Can you explain the cholesterol content? What ingredient brings the cholesterol? Thank you!
Hi Matias. There are small amounts of cholesterol in many wonton wrappers.
This is one of my favorite party appetizer recipes. Simple, healthy and delicious!
So glad you like it, Arpita!
Made these for the family and they were a hit!
So happy to hear it, Katie!
Wow, these veggies dumplings are so fabulous!! I love the green skins and the colours of all of the raw veggie mix. The dipping sauce is perfect, spot on for an Asian style feast. YUM!
Thank you so much, Adrianne… so happy to hear you enjoyed them and the dipping sauce!
Dumplings are my favorite comfort food. And I love your wonton wrappers! The green is simply too pretty. 🙂 These are delicious.
So happy to hear it, Anita… thanks for sharing with me!
I love the step by step photos! It helps when trying to make sure these come out perfect! Love the veggies dumplings!
So happy to hear the step by step photos helped you, Beth, and that you enjoyed them!
These are just perfect looking! And thank you for the tip about freezing them – I think I will make a double batch!
Happy to hear it, Cyndy! If I can get help folding them (and I almost always do) then I am sure to make a double batch… totally worth it. And it’s great quality time with friends!