Veggie Dumplings Recipe
Delicious, homemade veggie dumplings filled with a savory mix of tofu, mushrooms, carrots, and cabbage, seasoned with ginger, garlic, soy sauce, and sesame oil. Perfect as a light meal or appetizer, these dumplings can be pan-fried or steamed and served with chili oil and vinegar for a delightful flavor kick.
Ingredients
Veggie Filling
- 2 tbsp avocado oil for sautéing vegetables
- 1 box firm organic tofu mashed in small pieces
- 1 cup green onions or chives chopped
- 1 tbsp ginger minced
- 1 cup mushrooms sliced, shiitake or regular white
- ½ cup white or Napa cabbage shredded
- 1 cup carrots shredded
- 3-4 cloves garlic minced
- 1 tsp white pepper
- 2 tbsp dark soy sauce
- 1 tsp sesame oil
- salt to taste
Dough
- 1 ¼ cups All-Purpose Flour
- ¾ cup gluten-free sweet rice flour
- ¾ tsp salt
- ¾ cup + 2 tbsp hot water
- 2 tbsp avocado oil for dough
Cornstarch Slurry (Optional)
- 1 tbsp cornstarch
- 1 tsp flour
- 6 tbsp water
- ½ tsp vinegar
Instructions
Veggie Filling Preparation
- Heat 2 tbsp of avocado oil over medium heat.
- Sauté tofu, green onions, ginger, mushrooms, cabbage, carrots, and garlic for 10 minutes, or until vegetables are soft.
- Add white pepper, soy sauce, and sesame oil to the pan, and sauté for another 5 minutes. Add salt to taste. Set aside to cool.
Dough Preparation
- In a food processor or by hand, mix All-Purpose Flour, sweet rice flour, salt, hot water, and 2 tbsp avocado oil until a dough forms.
- Cover the dough and let it rest for 30 minutes.
- Divide the dough in two parts and roll thin, cutting out circles, or divide into 15-18 balls and roll each into a 4-inch round.
Dumpling Cooking
- Place 2 tbsp of veggie filling in each dough circle, fold and seal to form dumplings.
- In a hot pan, add 1 tbsp oil and 1/3 cup water. Arrange dumplings in the pan and cook for about 10 minutes, until bottoms are golden and crispy.
- If desired, add cornstarch slurry towards the end, cover, and allow the bottoms to crisp further.
Serving
- Serve the dumplings with chili oil and vinegar on the side.
Notes
- The dough doesn’t need to be perfectly round when rolling.
- Can be steamed or pan-fried for different textures.
- Optional cornstarch slurry gives the dumplings an extra-crispy bottom.