Homemade Crispy Vegetable Dumplings
Ingredients
Dumpling wrappers
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 2/3 cup hot water
- cornstarch or flour for dusting
Vegetable filling
- 1-2 tbsp sesame oil
- 2 cloves garlic minced
- 1 tbsp ginger minced
- 1 onion diced
- 1 carrot shredded
- 7 oz mushrooms finely chopped
- 1/2 stick leek finely chopped
- 7 oz cabbage shredded
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- salt and pepper to taste
- 1 tsp sriracha or sambal oelek optional
Dipping sauce
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp agave syrup
- 1/4 tsp sesame oil
- 1/2 tsp sriracha or sambal oelek optional
Garnish
- 1 tbsp toasted sesame seeds
- 2 tbsp spring onions sliced
Preparation
Dumpling wrappers
Mix the flour and salt in a bowl.
Add the water while stirring to combine.
Transfer to a working surface and knead for about 3-5 minutes until you have a smooth and soft dough.
Form into a ball, wrap in cling film and refrigerate for 30 minutes.
Divide the dough into two pieces.
Dust the working surface with a little cornstarch and roll out the dough into about 2mm thick.
Cut out circles using a glass or cookie cutter.
Remove the trim, knead it into a ball, and roll it out again to cut out more circles.
Dust the wrappers with some cornstarch before stacking them up, otherwise they will stick together.
Use them right away or store in an airtight container in the fridge or freeze.
Veggie filling
Finely chop the veggies and heat the oil in a large pan.
Add the mushrooms, onions, and carrots and fry for 2-3 minutes until lightly browned.
Add the leek and cabbage with a little salt and cook for further 5-7 minutes, or until veggies are soft and cooked through, stirring occasionally, adding a little water if needed.
Add the garlic, ginger, and seasonings and cook for a further minute to combine the flavors.
Set aside to cool.
Folding dumplings
Add 1 heaped teaspoon of filling to the center of the dumpling wrapper.
Brush the edges with water and fold the dumpling creating hand fan pattern or as desired, making sure to seal the seams.
Repeat until the wrappers are used up.
Now you can freeze the uncooked dumplings.
Preparing dipping sauce
Mix all dipping sauce ingredients together in a small bowl
Cooking dumplings
Heat oil in a pan over medium heat and fry the dumplings until crispy and golden brown
Garnishing and serving
Serve the dumplings with the dipping sauce and garnish with sesame seeds and spring onions
