Description
These vegetable dumplings are a delicious and savory appetizer or snack featuring a flavorful filling of cabbage, carrot, mushrooms, and aromatics wrapped in delicate wonton wrappers. The filling is sautéed and seasoned with soy sauce, ginger, garlic, and green onions, then pan-fried and steamed to achieve a crispy bottom and tender top. Perfect for a light meal or party platter, these dumplings combine Asian-inspired flavors with a satisfying texture.
Ingredients
Scale
Filling
- 1 tablespoon sesame oil
- 1 cup minced onion (about 1 small onion)
- 1 ½ cups shredded cabbage (about ¼ cabbage)
- 1 cup shredded carrot (about 1 large carrot)
- 1 cup finely diced mushrooms
- 1 tablespoon ginger paste
- 1 tablespoon minced garlic
- 2 tablespoons minced green onion
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
Assembly
- About 20 wonton wrappers (round or square cut into rounds)
- 3 tablespoons vegetable oil
- Water, for sealing wrappers
Instructions
- Sauté Aromatics: Heat 1 tablespoon sesame oil in a skillet over medium-high heat. Add 1 cup minced onion and cook, stirring frequently, until the onion is tender and translucent, about 3 minutes.
- Cook Vegetables: Add 1 ½ cups shredded cabbage, 1 cup shredded carrot, and 1 cup finely diced mushrooms to the skillet. Cook, stirring occasionally, until the vegetables are tender and any excess liquid has evaporated, about 5 to 8 minutes.
- Add Flavorings: Stir in 1 tablespoon ginger paste and 1 tablespoon minced garlic and cook for another minute to release their aromas. Remove the vegetable mixture from the skillet and transfer it to a mixing bowl.
- Season Filling: Add 2 tablespoons minced green onion, 1 teaspoon soy sauce, and 1 teaspoon rice vinegar to the vegetables. Mix well to combine all flavors evenly.
- Prepare Wrappers: Set up a clean workstation with a small bowl of water and the wonton wrappers. Take one wrapper and moisten its edges with water to make sealing easier.
- Fill Dumplings: Place about 2 teaspoons of the vegetable filling in the center of the wrapper. Fold the wrapper in half and pinch the center to seal.
- Pleat Edges: Make three pleats on each side of the central pinch, shaping the dumpling with one smooth side and one pleated side. Pinch the edges firmly to ensure they stay sealed during cooking.
- Heat Oil: Heat 3 tablespoons vegetable oil in the same skillet over medium-high heat.
- Fry Dumplings: Place the assembled dumplings in the hot oil, seam side up and spaced apart, frying undisturbed for 2 minutes to crisp the bottom.
- Steam Dumplings: Carefully pour about ¼ cup water into the skillet and immediately cover with a lid. Cook until the water evaporates and the bottoms of the dumplings form a golden crust, about 5 minutes.
- Serve: Remove cooked dumplings from the skillet. Repeat the frying and steaming steps with remaining dumplings until all are cooked. Serve warm as a tasty appetizer or side dish.
Notes
- Wonton wrappers can be round or square but should be cut into rounds if needed for easier folding.
- Be careful when adding water to the hot oil during steaming to avoid splatters.
- Leftover dumplings can be refrigerated and pan-fried again to crisp before serving.
- Serve with soy sauce, chili oil, or your favorite dipping sauce for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Keywords: vegetable dumplings, vegetarian dumplings, Asian appetizer, pan-fried dumplings, vegetable filling
