Description
These Vegetable Dumplings With Sesame Garlic Filling are delightful parcels filled with a vibrant mix of fresh vegetables and aromatic spices. Perfectly balanced in flavor and texture, they make an unforgettable appetizer or main course.
Ingredients
Scale
- 50–60 round dumpling wrappers
- 3 cups green cabbage, finely shredded or minced
- 1 cup carrots, finely shredded or grated
- 8–10 pieces dried shiitake mushrooms, rehydrated or 1 cup fresh shiitake mushrooms, finely minced
- ½ cup green onions (scallions), thinly sliced
- 1 tablespoon fresh ginger, minced
- 2–3 cloves fresh garlic, minced (about 1 tablespoon)
- 2 tablespoons toasted sesame oil
- 2–3 tablespoons soy sauce (regular or low-sodium)
- 1 tablespoon rice vinegar
- ½–1 teaspoon sugar or maple syrup
- A pinch of white pepper
- 1 tablespoon cornstarch
- A small bowl of water for sealing
Instructions
- Prepare the vegetable filling by finely shredding or mincing the green cabbage, carrots, and shiitake mushrooms. Thinly slice the green onions, and finely mince the ginger and garlic.
- In a large mixing bowl, combine the shredded cabbage. Add about ½ teaspoon of salt, mix well, and let it sit for 10-15 minutes to draw out excess moisture. After resting, squeeze out as much water as possible from the cabbage.
- Add the squeezed cabbage back to the bowl, then add the shredded carrots, minced shiitake mushrooms, sliced green onions, minced ginger, and minced garlic.
- Pour in the toasted sesame oil, soy sauce, rice vinegar, sugar (or maple syrup), and a pinch of white pepper. Sprinkle in the cornstarch.
- Thoroughly mix all the ingredients together until evenly combined. Microwave a small portion for 10-15 seconds to taste and adjust seasoning if needed.
- Assemble the dumplings by keeping the filling, dumpling wrappers, and a small bowl of water ready. Keep the wrappers covered to prevent drying out.
- Take one wrapper and place about 1-1½ teaspoons of filling in the center. Moisten the edge of half the wrapper with water.
- Fold the wrapper in half to form a half-moon shape, pressing the edges firmly to seal. Optionally, create pleats along the curved edge for a decorative touch.
- Place the assembled dumpling on a parchment-lined tray, ensuring they don't touch. Repeat with the remaining filling and wrappers.
- Cook the dumplings by pan-frying: Heat 1-2 tablespoons of neutral oil in a non-stick skillet over medium-high heat. Add dumplings in a single layer and cook for 2-3 minutes until golden brown.
- Carefully add about ½ cup of water to the skillet, cover with a lid, and steam for 5-7 minutes until the wrappers are translucent. Remove the lid and let any remaining water evaporate for another minute if desired.
- Alternatively, steam the dumplings by lining a steamer with parchment paper or cabbage leaves, arranging dumplings in a single layer, and steaming over simmering water for 8-10 minutes until cooked through.
- Serve the hot dumplings immediately with your favorite dipping sauce.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: Appetizer
- Method: Steaming or Pan-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 dumpling
- Calories: 50
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: Squeeze excess water from vegetables for better texture. Don't overfill the dumplings to ensure they seal properly. Keep wrappers moist while assembling.