Vegetable Dumplings, often known as Potstickers, are a delightful Asian treat that combines savory fillings with a crispy and tender wrapper. These little parcels packed with goodness are perfect as an appetizer or even as a main dish. Easy to make at home, these dumplings are both delicious and fun to prepare!
Why Make This Recipe
Making Vegetable Dumplings is a fantastic way to explore cooking and enjoy fresh, healthy ingredients. They can be customized to your taste, allowing you to experiment with various flavors and textures. Plus, these dumplings are perfect for serving at gatherings or family dinners. You can easily make a large batch and freeze them for later, making it a convenient option for busy days.
How to Make Vegetable Dumplings
Ingredients
- 2 cups green cabbage (finely chopped into 2mm pieces)
- 1/2 tsp cooking/kosher salt
- 8 dried shiitake mushrooms (40 g total, medium size)
- 3/4 cup firm tofu (finely diced into 3-4mm / 1/8″ cubes)
- 1/2 tsp garlic (finely grated)
- 1 tsp ginger (finely grated)
- 2 tbsp green onion (finely sliced then minced)
- 2 tbsp finely grated floury potato (including juices, for binding)
- 1 1/2 tsp toasted sesame oil
- 1 tsp light soy sauce (or all-purpose, not dark soy)
- 1/4 tsp sugar (any)
- 1/4 tsp cooking/kosher salt
- 2 pinches white pepper (sub black)
- 30 – 35 round dumpling wrappers (gow gee)
- 2 – 3 tbsp canola oil
- 1/4 cup water per cooking batch
Directions
Quick Recipe (for Pros): Combine minced cabbage, mushrooms, tofu, garlic, ginger, green onion, potato, sesame oil, soy sauce, sugar, salt, and pepper in a bowl.
Full Recipe – Filling: Soak dried shiitake mushrooms in warm water until soft. Drain and chop them finely. In a bowl, mix all the filling ingredients well.
Wrapping: Take a dumpling wrapper and place a teaspoon of filling in the center. Moisten the edge with water, fold it in half, and pinch the sides to seal.
Cook (Pan-Frying + Steaming): Heat canola oil in a pan. Place dumplings in the pan and fry until the bottom is golden brown. Add water, cover, and steam until cooked through.
Steaming-only Option: If you prefer to steam, place the dumplings in a steamer basket lined with parchment paper and steam for about 10 minutes.
How to Serve Vegetable Dumplings
Serve your Vegetable Dumplings hot with soy sauce or dipping sauce on the side. You can also garnish them with chopped green onions or sesame seeds for extra flavor.
How to Store Vegetable Dumplings
If you have leftover dumplings, let them cool completely before storing. Place them in an airtight container and refrigerate for up to 3 days. You can also freeze uncooked dumplings. Lay them in a single layer on a baking sheet, freeze until solid, and then transfer them to a freezer bag.
Tips to Make Vegetable Dumplings
- Make sure to finely chop the ingredients for a better texture.
- Use fresh vegetables for the best flavor.
- Don’t overfill the dumplings to prevent them from bursting during cooking.
Variation
You can try adding other vegetables like carrots or bell peppers to the filling for more color and nutrition. Ground meat can also be used if you prefer a meatier dumpling.
FAQs
1. Can I use store-bought dumpling wrappers?
Yes, store-bought dumpling wrappers are a great option for convenience!
2. How can I tell when the dumplings are cooked?
The dumplings should be hot throughout and the wrappers should be tender but not mushy.
3. Can I make these dumplings ahead of time?
Absolutely! You can prepare them in advance and freeze them before cooking. Just ensure they are in a single layer while freezing to avoid sticking.
Vegetable Dumplings
Ingredients
Filling Ingredients
- 2 cups green cabbage (finely chopped into 2mm pieces) Finely chop for better texture.
- ½ tsp cooking/kosher salt
- 40 g dried shiitake mushrooms (approximately 8 medium size) Soak in warm water until soft.
- ¾ cup firm tofu (finely diced into 3-4mm / 1/8″ cubes)
- ½ tsp garlic (finely grated)
- 1 tsp ginger (finely grated)
- 2 tbsp green onion (finely sliced then minced)
- 2 tbsp finely grated floury potato (including juices, for binding)
- 1 ½ tsp toasted sesame oil
- 1 tsp light soy sauce (or all-purpose, not dark soy)
- ¼ tsp sugar (any)
- ¼ tsp cooking/kosher salt
- 2 pinches white pepper (sub black)
Dumpling Assembly
- 30 – 35 pieces round dumpling wrappers (gow gee) Use as needed.
- 2 – 3 tbsp canola oil For frying dumplings.
- ¼ cup water per cooking batch For steaming.
Instructions
Preparation of Filling
- Soak dried shiitake mushrooms in warm water until soft, then drain and chop finely.
- In a bowl, mix together the chopped cabbage, mushrooms, tofu, garlic, ginger, green onion, potato, sesame oil, soy sauce, sugar, salt, and pepper until well combined.
Wrapping Dumplings
- Take a dumpling wrapper and place a teaspoon of filling in the center.
- Moisten the edge with water, fold it in half, and pinch the sides to seal.
Cooking
- Heat canola oil in a pan. Place dumplings in the pan and fry until the bottom is golden brown.
- Add water to the pan, cover, and steam until cooked through.
Steaming Option
- For steaming, place dumplings in a steamer basket lined with parchment paper and steam for about 10 minutes.
