Best Vegetarian Dumpling Recipe

I’m a huge fan of dumplings and potstickers, lovely little bundles of flavoursome goodness that they are. They’re relatively easy to make, especially since your local chinese grocery store will stock the skins and this means you don’t have to roll out 50-odd round little skins yourself.

My local stocks a wide variety of different kinds of skins – I’m not a huge fan of wonton wrappers, preferring to use gyoza wrappers or gowgee wrappers. Stick to the gowgee wrappers if you find the gyoza wrappers are a bit too thick for you.

Dumpling Recipe

vegetarian dumpling recipe

Pork Dumplings

(makes about 40)

  • 500g minced pork
  • 1/2 cabbage, roughly chopped
  • 1-2 medium carrot, grated
  • 2-3 spring onions, finely chopped
  • 1 small bunch garlic chives (also referred to as chinese chives), chopped into 1cm lengths
  • 1 tsp sesame oil
  • 4 cloves minced garlic
  • 4 tbsp soy sauce
  • 4 tbsp mirin
  • 1 egg white, lightly beaten

How to make Dumpling Recipe

1. Boil cabbage till it is only slightly soft, then quickly refresh under cold, running water, and squeeze out as much water as possible

2. Mix together all the ingredients (except egg white)00

Also Read: Easy Simple Pizza Dough Recipe

3. Put teaspoons of the mixture into the centre of each skin, moisten the edges with a lightly beaten egg white, fold in half and create a half moon shape. Press down the edges to form a neat cresent

4. To cook – steam them first, let them dry till the skins are no longer too sticky, then lightly fry them in vegetable oil to crisp up the skins and give a bit of texture

Vegetarian dumpling Recipe

(makes about 30)

  • 250g canned water chestnuts
  • 50g cabbage
  • 1/2 cup button mushrooms, chopped and sauteed
  • 1 small carrot
  • 1 celery stick
  • 1/2 onion
  • 25g cornflour
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp salt
  • 1/2 tsp sugar
  • 1 pinch of pepper

How to make Vegetable Dumpling Recipe

1. Process water chestnuts, cabbage, carrot, onion and celery in a food processor till chopped (do NOT over-process or mixture will liquefy)

2. Tip mixture onto a clean tea towel and gently squeeze the mixture to remove moisture

3. Tip the mixture into a large bowl and stir in cornflour, soy sauce, sesame oil, salt, sugar and pepper

4. Put teaspoons of the mixture into the centre of each skin, moisten the edges with a lightly beaten egg white, fold in half and create a half moon shape. Press down the edges to form a neat cresent

5. To cook – steam them first, let them dry till the skins are no longer too sticky, then lightly fry them in vegetable oil to crisp up the skins and give a bit of texture

Traditional Korean Mandu

(makes about 50)

  • 300g firm tofu
  • 250g kimchi, minced and with extra moisture squeezed out*
  • 375g beef mince
  • 2-3 spring onions, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp cornstarch
  • 2 tbsp sesame oil
  • salt and pepper to taste

How to Make Mandu

1. Wrap tofu in a clean tea towel and squeeze out moisture, then crumble into a mixing bowl

2. Add the minced and drained kimchi to the mixing bowl

Also Read: Best Guide to Make Korean Dumpling Recipe (Mandu)

3. Put teaspoons of the mixture into the centre of each skin, moisten the edges with a lightly beaten egg white, fold in half and create a half moon shape. Press down the edges to form a neat cresent

4. To cook – steam them first, let them dry till the skins are no longer too sticky, then lightly fry them in vegetable oil to crisp up the skins and give a bit of texture

Kimchi is a traditional korean side-dish which is a bit of a pain in the arse to make, and definetely not worth making just for this dish. You should be able to buy this from any korean grocery store, or by pleading very nicely to the owners at any korean restaurant.

Dipping Sauces

There is a wide variety of dipping sauces out there for potstickers, but I usually serve mine with an extremely simple soy-and-vinegar as it’s quick and easy to mix up just before serving.

Soy and vinegar dipping sauce

  • 3 tbsp soy sauce
  • 3 tbsp rice vinegar
  • 1 tbsp finely chopped spring onion
  • 1/4 tsp chilli powder

Mix all together, pour into a cute little dish and serve with potstickers

When I feel like doing a little more preparation, I’m a fan of the gyoza sauce from the wagamama cookbook!

Wagamama’s gyoza sauce

  • 1 large garlic clove, peeled and finely chopped
  • 1 large red chilli, trimmed anf finely chopped
  • Salt
  • 25g sugar
  • 100ml malt vinegar
  • 250ml light soy sauce
  • 1 tbsp sesame oil

Mash garlic and chilli together with a tiny pinch of salt with the side of your knife to form a rough paste. Dissolve the sugar into the vinegar in a small pan over low heat. Combine everything and store in a sealed container till you’re ready to use it. Best made the day before you need it as the extra time gives the flavours time to come together and blend nicely.

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