Vegan Dumplings
Delicious vegetarian dumplings!
| Servings | Prep Time |
| 4People | 30Minutes |
| Cook Time |
| 10Minutes |
|
|
Ingredients
Filling
- 1lb MushroomsI used whole white because they were cheapest, but bellas would be good too.
- 2Tablespoons Minced Garlic
- 1/2 Yellow or Sweet Onion
- 4 Carrotsabout half a pound
- 1inch Gingergrated
- 1/4Head Cabbageabout half a pound
- 1Tablespoon Sriracha
- 2Tablespoons Soy Sauce
Dumplings
- 1package Wonton Wrappers
- 1/4cup Waterfor sealing the edges
- 1pot Boiling Waterwith steamer: a strainer on top of a pot works too!
Instructions
Filling
- Using a food processor or blender pulse the mushrooms until they are in small chunks. Add to a pan, along with the garlic, over medium heat and begin to cook.
- Repeat with the onion, carrots, and cabbage and add to the pan to continue cooking. Add the ginger to the pan and cook until all of the vegetables have softened.
- Add the sriracha and soy sauce and stir to combine. Continue adding the sauces to taste.
Dumplings
- Put 1-3 teaspoons of filling in the center of a wonton wrapper. Dip your finger in the water and rub it along 1/2 of the wonton wrapper edge. This will help it to stick together.
- Fold the dumpling in half and pinch along the edge to seal. I like to scrunch it up a bit so they look like the dumplings you get in the store rather than just a half circle. Both will be equally delicious.
- Once you’ve got enough dumplings made to fill your steamer place them in (making sure they don’t touch each other or they will stick together) and steam for 7 minutes or until cooked through. Since the filling is already cooked, you are just looking to cook the wonton wrapper.
- At this point you can either eat the dumplings how they are, pan fry them to get a crispy brown outside, or freeze them for later! Serve with soy sauce or sweet chili sauce for dipping.
Recipe Notes
Total Recipe Cost: $7.69
