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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.

Vegetable Dumplings

Makes 24 dumplings

Ingredients:

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  • 1 tablespoon canola oil
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  • 1 cup finely shredded cabbage
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  • 2 small carrots, shredded
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  • 4 to 6 radishes, trimmed, shredded
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  • 2 green onions, finely chopped
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  • 2 cloves garlic, minced
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  • 1 tablespoon grated fresh ginger
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  • 1 tablespoon tamari
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  • 1 tablespoon sugar
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  • 3 tablespoons minced fresh cilantro
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  • 1 tablespoon cornstarch
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  • 2 tablespoons water plus more for dumplings
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  • 2 teaspoons toasted sesame oil
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  • 24 wonton wrappers

Directions:

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  1. Set a bamboo steamer in a large wok over boiling water.
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  3. Heat oil in a large skillet over medium heat.
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  5. Add cabbage, carrots, and radishes. Cook, stirring often, until vegetables are softened.
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  7. Add green onions, garlic, and ginger. Cook, stirring often, for 1 minute.
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  9. Stir in tamari, sugar, and cilantro.
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  11. Whisk together cornstarch and 2 tablespoons water. Pour into skillet, stirring until thickened.
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  13. Remove from heat and stir in sesame oil.
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  15. Lay wonton wrappers onto a flat surface.
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  17. Place a spoonful of veggie mixture onto the center of each wrapper.
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  19. 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.
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  21. Stand dumplings in the bamboo steamer and steam for 15 minutes.
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  23. Serve warm with your favorite Asian dipping sauce.

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