The BEST Vegetable Dumplings – Homemade! Recipe

Introduction

These homemade vegetable dumplings are packed with a flavorful mix of fresh vegetables and aromatics. They offer a satisfying, savory bite that’s perfect as a snack, appetizer, or main dish. Making them from scratch is easier than you might think!

Ingredients

• 1 package of dumpling wrappers
• 2 tbsp neutral oil
• 1/2 large white onion, chopped
• 1 cup shiitake mushrooms, chopped
• 2 cups napa cabbage, chopped
• 1 cup carrot, shredded
• 1 tbsp ginger, minced
• 3 cloves garlic, minced
• 6 scallions or Chinese chives, chopped
• 1/2 tsp white pepper
• 1/2 tbsp sesame oil
• 2 tsp sugar
• 2 tbsp shaoxing wine
• 2 tbsp soy sauce
• 1 tsp salt, to taste
• 1/4 tsp MSG

Instructions

1. Step 1: Heat 2 tablespoons of neutral oil in a large pan over medium-high heat. Add minced garlic, ginger, and chopped onion. Cook for about 30 seconds, stirring, until the aromatics are fragrant and the onion has softened.
2. Step 2: Add chopped shiitake mushrooms, napa cabbage, and shredded carrot to the pan. Season with 1 teaspoon of salt to help draw out moisture. Stir fry the vegetables for 4-5 minutes, or until the liquid has evaporated and the vegetables are cooked through. Transfer the mixture to a large bowl and let it cool.
3. Step 3: Once cooled, add chopped scallions or Chinese chives to the vegetable mixture. Stir in white pepper, sesame oil, sugar, shaoxing wine, soy sauce, MSG, and additional salt to taste. Mix thoroughly to combine all the flavors.
4. Step 4: To assemble the dumplings, place about 1/2 tablespoon of filling in the center of each dumpling wrapper. Moisten the edges of the wrapper with water, fold it in half to form a half-moon shape, then pleat the edges with your thumbs to seal the dumpling securely.
5. Step 5: Cook the dumplings by boiling, steaming, or pan-frying according to your preference. Serve hot and enjoy!

Tips & Variations

• For a gluten-free option, seek out rice paper wrappers and steam the dumplings instead of pan-frying.
• If you prefer a more robust flavor, add a splash of toasted chili oil to the filling mix.
• Try using different mushrooms like cremini or portobello for varied textures.
• Make a quick dipping sauce by mixing soy sauce, rice vinegar, and a touch of sesame oil.

Storage

Store uncooked dumplings in a single layer on a baking sheet covered with flour or parchment paper, then freeze until solid and transfer to an airtight container for up to 1 month. Cooked dumplings can be refrigerated in an airtight container for 2-3 days. Reheat by steaming or pan-frying to retain their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the filling ahead of time?

Yes, you can prepare the vegetable filling up to a day in advance and keep it refrigerated. Make sure to cover it tightly to preserve freshness.

What is the best way to cook these dumplings?

All methods work well depending on your preference. Boiling yields tender dumplings, steaming keeps them soft, while pan-frying offers a delightful crispy bottom. Try each to find your favorite!

The BEST Vegetable Dumplings – Homemade! Recipe

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These homemade vegetable dumplings are packed with a flavorful mixture of shiitake mushrooms, napa cabbage, carrots, and aromatic seasonings. Perfectly crisp on the outside when pan-fried or tender when steamed or boiled, these dumplings make a delicious appetizer or snack that’s both satisfying and easy to prepare.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: About 30 dumplings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Chinese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dumpling Wrappers

• 1 package of dumpling wrappers

Filling

• 2 tbsp neutral oil
• 1/2 large white onion, chopped
• 1 cup shiitake mushrooms, chopped
• 2 cups napa cabbage, chopped
• 1 cup carrot, shredded
• 1 tbsp ginger, minced
• 3 cloves garlic, minced
• 6 scallions or Chinese chives, chopped
• 1/2 tsp white pepper
• 1/2 tbsp sesame oil
• 2 tsp sugar
• 2 tbsp shaoxing wine
• 2 tbsp soy sauce
• 1 tsp salt, to taste
• 1/4 tsp MSG

Instructions

1. Sauté Aromatics: In a large pan over medium-high heat, add 2 tablespoons of neutral oil. Add the minced garlic, ginger, and chopped white onion. Cook for about 30 seconds until the aromatics become fragrant and the onion softens.
2. Cook Vegetables: Add the chopped shiitake mushrooms, napa cabbage, and shredded carrots to the pan. Season with 1 teaspoon of salt to help draw out moisture from the vegetables. Stir-fry the mixture for 4 to 5 minutes until the water evaporates and the vegetables are cooked through. Transfer the cooked vegetable mixture into a large bowl and allow it to cool.
3. Season the Filling: To the cooled vegetable mixture, add the chopped scallions or Chinese chives. Then mix in the white pepper, sesame oil, sugar, Shaoxing wine, soy sauce, MSG, and additional salt if needed. Stir well to combine all the flavors evenly.
4. Assemble Dumplings: Take one dumpling wrapper and place about 1/2 tablespoon of the filling in the center. Lightly wet the edge of the wrapper with water. Fold the wrapper in half to form a half-moon shape, then pleat the edges with your thumbs to seal and form a crescent-shaped dumpling.
5. Cook the Dumplings: Choose your preferred cooking method: boil, steam, or pan-fry. For boiling, cook the dumplings in boiling water until they float and are cooked through, about 3–5 minutes. For steaming, place dumplings in a steamer lined with parchment paper and steam for about 8–10 minutes. For pan-frying, heat a small amount of oil in a pan, arrange dumplings flat side down, cook until bottoms are golden brown, then add water, cover and steam until cooked through, about 6–8 minutes total.
6. Serve: Once cooked, serve the vegetable dumplings hot with dipping sauce such as soy sauce, chili oil, or vinegar.

Notes

• Ensure the vegetable filling is cooled completely before assembling the dumplings to make wrapping easier.
• You can omit MSG if preferred, or replace it with a small pinch of umami seasoning.
• If you don’t have Shaoxing wine, dry sherry is a good substitute.
• These dumplings can be frozen uncooked; place them on a tray to freeze then transfer to a sealed bag. Cook from frozen when ready.
• Adjust salt to taste depending on the saltiness of your soy sauce.

Keywords: vegetable dumplings, homemade dumplings, vegetarian dumplings, Chinese appetizer, shiitake mushroom dumplings, napa cabbage dumplings