Here’s why this veggie dumpling recipe earned a spot in our rotation:
- Inspired by a favorite NYC spot and our longtime love of vegetable dumplings
- A reimagined version of a shrimp and ground meat dumpling recipe from a friend
- Packed with flavor and easy to customize based on what you have on hand
- A great go-to option for vegetarian family and friends asking for more plant-based meals
- Fun to make as a couple or with friends for a hands-on cooking night
The first time Brian and I made dumplings was with my friend, Christine. She came over to our apartment and made these delicious shrimp and ground meat dumplings for us. We reimagined this recipe and made vegetable dumplings!
When Brian and I are out to eat, I will always try to order vegetable dumplings. One day, I may turn into a dumpling. Surprisingly, I’ve had a hard time finding a great place for dumplings in New York City. However, I think I found my favorite place for dumplings. Last year, our friends took us to Niu Noodle House. It was love at first bite. Since then, we’ve been there at least half a dozen times. I love all of their dumplings, especially their vegetable ones. They kind of inspired me to try to make my own dumplings.
My sisters and Brian’s sister have been hounding us for more vegetarian options. So, this recipe is for them and all of our vegetarian readers!
Homemade Vegetable Dumplings
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Dinner
- Cuisine: Asian
Description
These homemade vegetable dumplings are filled with fresh, flavorful ingredients and are a fun, satisfying way to bring your favorite takeout dish into your own kitchen.
Ingredients
Dumplings
- 3 tbsp olive oil
- 1/2 tsp ground ginger
- 1/2 large sweet onion, chopped
- 2 cups cremini mushrooms, chopped
- 1 1/2 cups green cabbage, shredded
- 1 1/2 cups carrots, shredded
- 1/2 tsp ground pepper
- 1 1/2 tsp sherry
- 1 1/2 tsp soy sauce
- 1 1/2 tsp of sugar
- 2 cloves of minced garlic
- 1/2 tsp. of roasted red chili paste
- 2 Serrano peppers chopped finely
- 3/4 cup of scallions
- Salt and pepper for taste
- Won ton skins
- 1 egg
Dipping Sauce
- 1/4 cup soy sauce
- 1/4 cup rice wine vinegar
- 1 tbsp honey
- 2 cloves garlic, crushed
- 1/8 tsp ground ginger
- 1 tsp sesame oil
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add in the onions and cook until translucent.
- Add the mushrooms to the skillet and cook for a few more minutes until the mushrooms are tender.
- Next, add in the carrots and cabbage for a few minutes. Make sure any of the water in the veggies has cooked off.
- Transfer this mixture to a large mixing bowl and let cool.
- Add pepper, sherry, soy sauce, sugar, minced garlic, red chili paste, Serrano peppers, and scallions to the vegetable mix and combine. Add more salt and pepper to taste and mix.
- Let sit for about 20 minutes.
- Place the won tons on a flat dry surface and beat one egg in a small bowl.
- Brush the edge of the won ton with egg and place a tsp. of the veggie mixture in the middle of the won ton.
- Fold your won tons. Brian and I struggled with this. We had to consult my friend, Christine and Google. Whatever method you decide to use make sure they are sealed tightly on all sides so water doesn’t get in the middle.
- Bring a medium or large pot of salted water to a boil.
- Place 10-15 dumplings in the pot and cook for 2-3 minutes. Once the dumplings float to the top, you know they are ready.
- Remove and repeat until all the dumplings are done.
- For the dipping sauce, whisk together all ingredients and set aside.
- Serve dumplings hot with the dipping sauce.