Homemade Vegan Vegetable Dumplings
Ingredients
Filling
- 2 tablespoons sesame oil
- 8 shiitake mushrooms, chopped
- 2 cups green cabbage, chopped
- 1 carrot, peeled and grated
- 2 green onions, chopped
- 1 tablespoon garlic granules
- 1 teaspoon ginger powder
Dumpling wrappers
- 16 dumpling wrappers
Dipping sauce
- 1 tablespoon tamari
- 1 teaspoon sriracha
- 1 teaspoon sesame seeds
- 1 teaspoon chopped green onion
Preparation
Heat a medium frying pan over medium-high heat. Add 1 tablespoon of sesame oil, then add the mushrooms, cabbage, carrots, green onion, garlic granules, and ginger powder, and sauté for about 3-5 minutes until the veggies are softened but not mushy. Transfer the filling to a bowl.
Take each wrapper and wet the edges all around. Scoop a heaping spoonful of the filling into the center of each wrapper. Fold the wrapper over and press firmly to seal, pushing in any ingredients that try to escape. Stand each dumpling up and press it down a bit to form a flat bottom.
Using the same frying pan, add the dumplings. Add a cup or two of water and cover the pan. Once the water evaporates, check if the dumplings are done. You may need to add more water and repeat this process about 3 times. Once the dumplings are steamed, add sesame oil and fry them until golden on all sides.
Whisk together the dipping sauce ingredients and enjoy.
