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veggie dumplings recipe
- Total Time: 75 minutes
- Yield: 40 dumplings 1x
- Diet: vegetarian
Description
These homemade veggie dumplings feature a savory vegetable filling, crispy bottoms from pan-frying, tender steamed tops, and a spicy, creamy Gochujang Peanut Drizzle for a satisfying weeknight meal.
Ingredients
- 10.5 ounces (300g) napa cabbage, finely chopped
- 5.3 ounces (150g) carrots, grated
- 3.5 ounces (100g) shiitake mushrooms, finely diced
- 7 ounces (200g) firm tofu, pressed and crumbled
- 2 cloves garlic, minced
- 0.5 ounce (15g) fresh ginger, grated
- 2 tablespoons light soy sauce
- 1 tablespoon sesame oil
- 0.5 teaspoon white pepper
- 40 round dumpling wrappers
- 2 tablespoons neutral oil, divided
- 0.5 cup (120ml) water
- Spicy Gochujang Peanut Drizzle:
- 4 tablespoons gochujang
- 4 tablespoons creamy peanut butter
- 2 tablespoons light soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 tablespoon sesame oil
- 4 tablespoons warm water
- 1 clove garlic, minced
- 0.5 ounce (15g) fresh cilantro, chopped (for garnish)
Instructions
- Prepare Filling: In a large bowl, combine the finely chopped cabbage, grated carrots, diced shiitake mushrooms, and crumbled pressed tofu. Add the minced garlic, grated ginger, 2 tablespoons light soy sauce, 1 tablespoon sesame oil, and white pepper. Mix well by hand to ensure even distribution.
- Assemble Dumplings: Place about 1 tablespoon of filling in the center of a dumpling wrapper. Moisten the edges with water, fold the wrapper in half to create a half-moon shape, then carefully pinch and pleat the edges together to form a tight seal. Repeat with remaining filling and wrappers.
- Prepare Spicy Peanut Sauce: In a small bowl, whisk together the gochujang, peanut butter, 2 tablespoons light soy sauce, rice vinegar, maple syrup, 1 tablespoon sesame oil, warm water, and 1 minced garlic clove. Continue whisking thoroughly until the sauce is smooth and creamy. Set aside.
- Pan-Fry and Steam: Heat 1 tablespoon of neutral oil in a large non-stick frying pan over medium heat. Arrange 10-12 dumplings in a single layer without touching. Pan-fry for 2-3 minutes until bottoms are golden brown and crisp. Carefully add 0.5 cup of water to the pan, immediately cover with a lid, and steam for 5-7 minutes, until the water evaporates and wrappers are tender.
- Finish and Serve: Remove the lid and cook for another minute if needed to ensure the bottoms are crisp again. Transfer the dumplings to a serving dish, drizzle generously with the Spicy Gochujang Peanut Drizzle, and garnish with fresh cilantro.
Notes
To avoid a watery filling, ensure you press excess moisture from the cabbage and tofu before mixing. Keep unused wrappers covered with a damp cloth during assembly to prevent them from drying out and cracking.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: dinner
- Method: pan-frying
- Cuisine: asian
Nutrition
- Serving Size: 10 dumplings
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 1000 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 0 mg