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Easy Vegan Vegetable Dumplings // How To Fold Dumplings


We're summer and spring roll lovers in this house. I wasn't kidding when I said, we ate them about 4 times in a row a few weeks ago--- and the trend only continued. I think Alex finally got to the point where he was like "let's mix it up" and we made dumplings instead. These are super healthy, super delicious, and the perfect little treat, meal accompaniment, or if you're like us, you can just pop thirty in your mouth and call it a happy day.

So I'll tell you--- these are super easy and super delicious---like if you put 30 in front of me, I WILL eat them. Happily. But my favorite dumpling recipe? It's actually in the cookbook (soon soon, this year!). The ones in the book takes a bit more work, since you have to prep the filling a bit, but oh man, I promise they're worth it (Note: any recipe over 45 minutes is guaranteed to be Alex's-- haha).

But these? MUCH quicker, and stil SO GOOD. These are really easy, I promise! And if you can assembly line them with family, even easier. You can can get crazy and make the wonton wrappers--- but we're not judging you if you buy them--- we do it too ;) And once you get the fold and pinch rhyme down, boom, magic.

Vegan Vegetable Dumplings
makes 25-30 dumplings.

you'll need:
1 packages of mushrooms, sliced
1 small onion, sliced
olive oil, for drizzling
1/2 cup shredded carrot
1 cup shredded cabbage
2 inches pice of ginger, diced
3 cloves garlic, diced
1/3 bell pepper, diced
1/2 blick (pound tofu) small diced
1/4 cup chopped scallions
2 tablespoons cilantro
4 tsp soy sauce
4 tsp hoisin sauce
30 wonton wrappers*
cabbage leaves for steaming (optional)

how to:
-preheat oven to 450 degrees.
-combine mushrooms and onions on baking sheet. Drizzle with olive oil and sprinkle with salt and pepper, toss and roast in oven for approximately 10 to 15 minutes, until browned. remove and allow to cool.
-combine all dry ingredients and add a pinch of salt.
-add sauces, and toss.
-add about a tablespoon scoop of mixture to each wonton wrapper. with you finger, wet outside edges with a bit of water and begin to pinch and fold edges completely closed (see image below!).
-if using a bamboo steamer**, line bottom with cabbage leaves to help dumplings from sticking.
-place dumplings inside and steam for approximately 6-8 minutes until wonton skins are soft.
-devour.

*check the ingredient list if you're vegan. Many (but not all) contain eggs.
**you can very easily find a cheap bamboo steamer at your local asian market. There are a few sizes and are great for steaming just about everything! No asian markets around you? They're pretty cheap online too. We have one exactly like THIS :)


1. water around edge.
2. pinch first edge
3. fold slightly
4. pinch.
5. repeat until finished.
6. check to make sure there are no openings. tada, dumpling! 

Not so scary, right? I think dumplings are one of those things can seem like a scary or difficult task, but they really can be easy! Especially with a no fuss filling! Pair this with you favorite dipping sauce, or simply dip in soy sauce or even a black vinegar. yum yum yum.

ps. yes these are incredibly healthy for you. Eat a ton, you can't and wont regret it :) You're welcome ;)


find more recipes: here

10 comments:

  1. Very beautifully done, though I think it might take a while for me to get the hang of doing them as neatly as that. They do look healthy and delicious, a great idea, and no doubt popular with the little people. CJ xx

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  2. These are a bit fiddly for me....I seem to be much better at eating them instead!! ;)

    http://vodkaandarose.blogspot.co.uk

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  3. Thank you for this! I've definitely bookmarked the post and I can't wait to give them a try. Isn't it funny how sometimes it's the easiest things that seem the most complicated? For some reason I've always stayed away from making dumplings at home but that's about to change.

    Hope you're having a wonderful week, Drea!

    xx Kathryn
    http://www.throughthethicket.ca

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  4. Thanks for the dinner inspiration! These look amazing!

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  5. This looks delicious, I'll have to give this recipe a try! I've only ever made dumplings from a family recipe that was passed down.. but whenever someone asks me for the recipe, I can't give the exact measurements because I learned from my mom who'd say, "Just watch and taste." So that's what I do :)

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  6. theselook incredible!!

    xx nikki
    www.dream-in-neon.com

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  7. Made these a few times. So good! I use kale leaves to prevent sticking, no onion (but extra scallions), and no mushrooms (but extra tofu). My 3 year old loves it! I bought the square wrappers and did them Korean style (sort of circular), and had lots of spicy kimchi with them. OMG just writing this makes me want to make them again tomorrow.

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