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Vegetable Dumplings

Little savory purses of shredded veggies, these vegan dumplings are a fun finger food to serve as a first course or nibble as a light vegan meal.

Little savory purses of shredded veggies, these vegan dumplings are a fun finger food to serve as a first course or nibble as a light vegan meal.
Little savory purses of shredded veggies, these vegan dumplings are a fun finger food to serve as a first course or nibble as a light vegan meal.

Vegetable Dumplings

Makes 24 dumplings

Ingredients:

  • 1 tablespoon canola oil

  • 1 cup finely shredded cabbage

  • 2 small carrots, shredded

  • 4 to 6 radishes, trimmed, shredded

  • 2 green onions, finely chopped

  • 2 cloves garlic, minced

  • 1 tablespoon grated fresh ginger

  • 1 tablespoon tamari

  • 1 tablespoon sugar

  • 3 tablespoons minced fresh cilantro

  • 1 tablespoon cornstarch

  • 2 tablespoons water plus more for dumplings

  • 2 teaspoons toasted sesame oil

  • 24 wonton wrappers


Directions:

  1. Set a bamboo steamer in a large wok over boiling water.

  2. Heat oil in a large skillet over medium heat.

  3. Add cabbage, carrots, and radishes. Cook, stirring often, until vegetables are softened.

  4. Add green onions, garlic, and ginger. Cook, stirring often, for 1 minute.

  5. Stir in tamari, sugar, and cilantro.

  6. Whisk together cornstarch and 2 tablespoons water. Pour into skillet, stirring until thickened.

  7. Remove from heat and stir in sesame oil.

  8. Lay wonton wrappers onto a flat surface.

  9. Place a spoonful of veggie mixture onto the center of each wrapper.

  10. Moisten edges of each wrapper and fold up sides of wrapper to make dumplings. Tap the bottom of each wrapper on the counter to flatten.

  11. Stand dumplings in the bamboo steamer and steam for 15 minutes.

  12. Serve warm with your favorite Asian dipping sauce.


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