chefspencil: Vegetable Dumplings

Loved by everyone, these bite-sized treats are the perfect option for any meal or occasion. The preparation time when making everything from scratch is 2 hours, but trust us, it’s definitely worth the time.

Note: For a quicker version of this recipe, you can use store-bought wonton wrappers.

Vegetable Dumplings

A vegetarian dish loved by everyone.

Course Main Course

Cuisine Chinese, International

Prep Time 30

Cook Time 1 30

Total Time 2

Servings pieces

Author Razvan Stupar

Ingredients

For the vegetable stuffing:

200 g carrots
50 g onion
150 g celery
200 g cabbage
150 g peppers
100 g zucchini
150 g mushrooms
60 ml soy sauce

For the dough:

600 g white flour
420 ml hot water
2 g salt

For the dipping sauce:

2 tbsp soy sauce
1/2 lemon
1 tbsp honey
1 tbsp vinegar
1/4 garlic clove
0.5 cm ginger (about 1/4 inch)
1 green onion
1/2 chili pepper
1 tbsp sesame oil

Metric – US Customary

Instructions

Clean the vegetables and chop finely in a blender or grate them.
Place the vegetables in a heated wok and cook them slowly with a little oil, soy sauce, and 1/2 cup of water until the water evaporates, then remove to cool in a colander.
For the dough, boil 420 ml (1 3/4 cups) of water and prepare the flour and salt in the food processor.
When the water is boiling, start the food processor on low speed and slowly add the water. Gradually increase the speed to maximum, and mix until it all binds together.
Then take the dough out onto a rolling pin or the table and knead it by hand for about 1 minute to make sure it is homogeneous. Shape the dough into a cylinder and cut it into 8 equal pieces.
Cut each piece of dough in turn into 8 pieces and from balls by rolling between your palms than flatten them in the palm of our hand.
With a small knife, roll the dough into a round shape, add about 1 teaspoon of the filling and close the corner in the desired shape.
The dumplings can be cooked directly or stored in the freezer.
For storage, they are first put in the freezer on a tray, and once completely frozen, they can be packed into zip lock bags or boxes.
To cook them, prepare a pan with a lid, heat well over the stove and add a little oil.
Add the dumplings with the bottom down and pour 1 glass of cold water over them, then cover the pan with a lid and let them simmer over medium-high heat until the water has completely evaporated and the dumplings begin to brown.
For the dipping sauce, chop the ginger with the garlic and chili in the blender, then mix it with soy sauce, lemon juice, honey, vinegar, and sesame oil and add the chopped green onions.