Vegetarian Dumplings
These Vegetarian dumplings are packed with lots of flavors and so perfect to make. They are filled with cabbage, carrots, tofu or paneer, scallions and five spice seasoning. With store bought dumpling wrappers these are a breeze to make.
Servings: 50 dumplings
Ingredients
Filling
- 2 cups cabbage roughly chopped purple, green or napa works
- 2 medium carrots roughly chopped
- 1 bell pepper roughly chopped
- ½ cup scallions white and green parts
- ½ cup frozen edamame beans or peas
- ½ cup tofu or paneer
- 1 tsp ginger grated
- 2 cloves garlic grated
- 1 tsp red chili paste Asian style
- 2 tbsp soya sauce low sodium
- 1 tsp rice wine vinegar
- 1 tsp sugar
- Salt to taste
- ¼ tsp black pepper
- ¼ - ½ tsp Five spice powder optional if you can’t find it
Dumplings
- 1 tbsp sesame or neutral oil plus more for pan frying
- Dumpling wrappers
Dipping Sauce
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- ½ tsp honey
- 1 tsp hot sauce
- Some ginger and garlic grated
- Sesame seeds and some chopped scallions
Instructions
Filling
- Take all the ingredients for the filling in a food processor and pulse them until they look minced, finely chopped. Add the seasonings and pulse once more.
- Transfer this filling into a preheated pan with oil on medium heat and cook it for 5-7 minutes or until it looks dry, and lot of water has evaporated. Taste and adjust seasonings.
- Take one wrapper or few at a time as seen in the pictures and add one tablespoon of filling. Spread water with your fingers around the edges. Bring the edges in the middle forming half-moon shape. Starting from either left or right, start forming pleats. Dust the tray with some flour and place wrapped dumplings on the tray and keep it covered. Repeat for remaining wrappers (makes about 50).
Dumpling Sauce - Just whisk all the ingredients in a bowl and adjust the taste according to your preference.
To Cook - Pan Fried
- Heat oil over medium in a pan. Once heated, turn down the heat to low and line up 8-10 dumplings, depending on the pan size. Turn heat back up to medium and cook until lightly golden brown. In the meantime, ¼ cup of water. Once golden brown, pour the water to the pan (pouring over the dumplings). Immediately, cover the pan, cover and cook for 5-6 minutes, or until water is mostly evaporated and dumplings looks translucent.
- Serve immediately with dipping sauce and enjoy!