How to Make Steamed & Pan-Fried Chinese Vegetable Dumplings

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If you know me, you know how much I love Chinese food. You also know how much I miss it since I’m not living in the city. Chinese food used to be my go-to whenever I didn’t want to cook or I got home late from work. Now the only way I get it is to make it myself.

And I do make it myself but it’s never the same as having the delivery man come to the door with the big shopping bag filled with a variety of Chinese dishes. Still, I have to say that the dishes I do make taste really good. Plus, I know that they are vegan and if I want them to be, gluten-free.

To date, I’ve made a lot of Chinese dishes. I wrote this article here on TVW about how to make vegan Chinese food. I’ve also written several articles on One Green Planet including one that will be published tomorrow for Chinese New Year.

Here on TVW, you will find my:

General Tso’s TofuSesame TofuVegetable Lo MeinSweet and Sour CauliflowerOrange Hoisin Tofu with CashewsKung Pao TofuMoo Shu Vegetables with Chinese 5-Spice PancakesHot and Sour Soup with Tofu, Spicy Maple Tempeh BowlSteamed Vegetables with Garlic SaucePan-Fried Tofu with Zucchini, Carrot and Black Bean NoodlesVegan Orange “Chicken” with Zucchini NoodlesSweet and Sour “Chicken”Cashew “Chicken” and Broccoli in Mango-Pear-Pineapple Sauce, Baby Bok Choy and Mushroom Fried Rice, Hoisin Black Bean Burgers and even a Chinese Tofu Scramble and Chinese Latkes.

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Whew! And that’s not even all my Chinese recipes because I have a few I haven’t posted yet – but I promise I’ll get to them.

Today I want to talk dumplings. Tomorrow is the beginning of Chinese New Year. It’s the Year of the Goat and dumplings are one of the foods considered good luck to eat at Chinese New Year celebrations.

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I see a lot of recipes for dumplings but they usually say to buy won ton wrappers. The problem with that is most of them contain eggs. There may be some that are egg-free but they are hard to find. So I made my own dumpling dough so I could enjoy dumplings again.

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The dough I made is not gluten-free. If you want to make them gluten-free, use an all-purpose gluten-free flour mix and add xanthan gum (if it’s not already in your mix). The dough will be more fragile to work with but it’s doable.

The dough couldn’t be easier: it’s flour, water and salt. You just mix it up and create a dough. Let it rest and then roll it into a log.

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Cut 20 equally-sized pieces.

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Roll each piece into a thin, flat disc.

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That’s it. You have your dumpling wrappers.

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For the filling, you can use whatever you have in your fridge. You can add the filling raw or pre-cook it like I did.

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Steam the dumplings and then, if you want, you can pan-fry them. Or eat them steamed. They are delicious either way.

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Then just whip together a dipping sauce. Ta da! You have your own vegan dumplings.

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When it’s so easy to do it yourself, there’s no need to be left out of the celebration. Happy Chinese New Year! Enjoy!

Chinese Vegetable Dumplings

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Makes approx. 20 dumplings

For the dumpling dough­­­­­­­­­­:

4 cups all-purpose flour

1 ¾ cups water

½ tsp. kosher salt

 

For the filling­­­­­­­­­­­­­­­:

2 cups Napa cabbage, shredded

2 large carrots, shredded

2 cups broccoli florets, chopped

3 scallions, chopped

1 tsp. fresh grated ginger

3 garlic cloves, minced

2 Tbs. tamari

1 Tbs. brown rice vinegar

1 Tbs. toasted sesame oil

2 tsp. Sriracha hot sauce

 

For the dipping sauce­­­­­­­­­­­­­­­:

¼ cup tamari

¼ cup brown rice vinegar

2 Tbs. toasted sesame oil

2 tsp. Sriracha hot sauce

2 tsp. agave nectar

2 garlic cloves, minced

1 tsp. fresh grated ginger

 

To make the wrappers: mix the flour, water and salt in a large bowl until the dough is smooth. Cover the bowl with plastic wrap and let the dough rest for 10-15 minutes. Transfer the dough to a clean surface. Roll the dough into a log. Cut the dough into 20 equal pieces. Press each piece into a disc and using a rolling pin, roll each piece into a circle about 3 inches in diameter. Make them as thin as you can. If you are not going to use them immediately, coat them with flour and store in the fridge or freezer.

To make the filling: heat 2 Tbs. vegetable oil in a large skillet over high heat. Add the cabbage to the skillet and cook until it softens, about 5 minutes. Add the carrots and cook another 3 minutes. Add the broccoli and the scallions and cook for 3 more minutes. To the veggies, add the ginger and garlic. Mix in the tamari, brown rice vinegar, sesame oil and Sriracha. Transfer the mixture to a food processor and pulse a few times to just break down the veggies.

To make the dumplings: place a small spoonful of the veggie filling in the center of each wrapper. Use your finger to wet the edges of the wrapper with water. Fold the wrapper over the filling and pinch the edges together, forming a half-circle. Transfer the wrapped dumpling to a plate lined with parchment paper. Continue until you fill all the dumpling wrappers.

To steam the dumplings: bring a pot of water to a boil and place four dumplings at a time into a steamer basket over the boiling water. Steam for 10 minutes or until the dumplings are tender.

To pan-fry the dumplings: after steaming the dumplings, heat a skillet over medium heat. Add a small amount of oil and place the dumplings in the pan. Pan-fry until the dumplings are browned and golden.

Combine the ingredients for the dipping sauce. Taste for seasoning adjustments. Serve with the dumplings.

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The “V” Word: Say it. Eat it. Live it. 

 

How to Make Steamed & Pan-Fried Chinese Vegetable Dumplings
Author: 
Recipe type: Appetizer
Cuisine: Chinese
Serves: 20 dumplings
 
Ingredients
  • For the dumpling dough
  • 4 cups all-purpose flour
  • 1 ¾ cups water
  • ½ tsp. kosher salt
  • For the filling
  • 2 cups Napa cabbage, shredded
  • 2 large carrots, shredded
  • 2 cups broccoli florets, chopped
  • 3 scallions, chopped
  • 1 tsp. fresh grated ginger
  • 3 garlic cloves, minced
  • 2 Tbs. tamari
  • 1 Tbs. brown rice vinegar
  • 1 Tbs. toasted sesame oil
  • 2 tsp. Sriracha hot sauce
  • For the dipping sauce
  • ¼ cup tamari
  • ¼ cup brown rice vinegar
  • 2 Tbs. toasted sesame oil
  • 2 tsp. Sriracha hot sauce
  • 2 tsp. agave nectar
  • 2 garlic cloves, minced
  • 1 tsp. fresh grated ginger
Instructions
  1. To make the wrappers: mix the flour, water and salt in a large bowl until the dough is smooth. Cover the bowl with plastic wrap and let the dough rest for 10-15 minutes. Transfer the dough to a clean surface. Roll the dough into a log. Cut the dough into 20 equal pieces. Press each piece into a disc and using a rolling pin, roll each piece into a circle about 3 inches in diameter. Make them as thin as you can. If you are not going to use them immediately, coat them with flour and store in the fridge or freezer.
  2. To make the filling: heat 2 Tbs. vegetable oil in a large skillet over high heat. Add the cabbage to the skillet and cook until it softens, about 5 minutes. Add the carrots and cook another 3 minutes. Add the broccoli and the scallions and cook for 3 more minutes. To the veggies, add the ginger and garlic. Mix in the tamari, brown rice vinegar, sesame oil and Sriracha. Transfer the mixture to a food processor and pulse a few times to just break down the veggies.
  3. To make the dumplings: place a small spoonful of the veggie filling in the center of each wrapper. Use your finger to wet the edges of the wrapper with water. Fold the wrapper over the filling and pinch the edges together, forming a half-circle. Transfer the wrapped dumpling to a plate lined with parchment paper. Continue until you fill all the dumpling wrappers.
  4. To steam the dumplings: bring a pot of water to a boil and place four dumplings at a time into a steamer basket over the boiling water. Steam for 10 minutes or until the dumplings are tender.
  5. To pan-fry the dumplings: after steaming the dumplings, heat a skillet over medium heat. Add a small amount of oil and place the dumplings in the pan. Pan-fry until the dumplings are browned and golden.
  6. Combine the ingredients for the dipping sauce. Taste for seasoning adjustments. Serve with the dumplings.

 

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2 Responses to How to Make Steamed & Pan-Fried Chinese Vegetable Dumplings

  1. Alice-Ann Cütter March 3, 2015 at 4:28 pm #

    This recipe looks so easy and tasty, I never presumed something like steamed dumplings could be made without some sort of magical equipment that I don’t own. So happy it’s a fully vegan recipe too. Keep doing what you’re doing <3

    • Rhea March 4, 2015 at 11:38 am #

      Hi Alice, I know, dumplings look like magical foods. I was surprised how easy it was myself. Enjoy! Thank you! xoxo


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