How to Make Steamed & Pan-Fried Chinese Vegetable Dumplings
Recipe type: Appetizer
Cuisine: Chinese
Serves: 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
  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.
Recipe by The "V" Word at