Have a bunch of delicious veggies in your fridge right now? Grab a little bit of each and you can make these delicious (any) veggie dumplings just a little different every time…and you’ll NEVER be disappointed!
(Any) Veggie Dumplings
- 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.
Can I prep the filling in advance?
Yes. You can cook the filling, and refrigerate it 2-3 days in advance. This will save you an incredible amount of time. 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!
Can I freeze these veggie dumplings?
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, steam the frozen dumplings for 8-10 minutes instead of 6.
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 that, 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 please, pulse your mushrooms in a food processor, buy things pre-chopped, whatever you can think of.
I can’t find chili oil!
No worries! You can leave it out, substitute 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.
Make sure you chop your veggies small. Trust me, it’s worth the extra work. It will reduce the cook time, 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. It can be tricky, so let everyone get creative. Who cares if they aren’t perfect!
Dumplings in China
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!
Finally, if you’re looking for a veggie dumpling recipe with less wiggle room, try these sweet potato & cabbage dumplings. It’s different, delicious, and works with any sweet potatoes!