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vegetable dumplings recipe
- Total Time: 60 minutes
- Yield: 24 dumplings (6 servings) 1x
- Diet: vegetarian
Description
Homemade pan-steamed vegetable dumplings with a savory tofu filling, finished with a spicy Sichuan chili garlic glaze for a restaurant-quality meal. The filling can be prepared ahead to simplify weeknight assembly.
Ingredients
- 24 round dumpling wrappers
- 150 g firm tofu, pressed and crumbled
- 200 g green cabbage, finely shredded
- 100 g carrots, finely grated
- 80 g shiitake mushrooms, finely minced
- 2 cm (10 g) fresh ginger, grated
- 6 cloves (20 g) garlic, minced
- 2 tablespoons low-sodium soy sauce (for filling)
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon white pepper
- 1/2 cup low-sodium soy sauce (for glaze)
- 1/4 cup rice vinegar
- 3 tablespoons granulated sugar
- 2 tablespoons red chili flakes
- 1 teaspoon ground Sichuan peppercorns
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 2 tablespoons vegetable oil, divided
- 1/2 cup vegetable broth or water
- Fresh cilantro, chopped, for garnish
Instructions
- Prepare Filling: In a large mixing bowl, combine the shredded cabbage, grated carrots, minced mushrooms, and crumbled tofu. Season with 1 tablespoon low-sodium soy sauce, sesame oil, and white pepper. Mix well.
- Cook Filling: Heat 1 tablespoon vegetable oil in a pan over medium-high heat. Add half of the minced garlic and ginger, sauté for 30 seconds. Add the vegetable filling mixture and stir-fry for 3-5 minutes until vegetables soften and moisture evaporates. Cool completely.
- Prepare Glaze: Heat remaining 1 tablespoon vegetable oil in a small saucepan. Add remaining garlic and ginger, sauté for 1 minute. Stir in remaining 1/2 cup soy sauce, rice vinegar, sugar, chili flakes, Sichuan peppercorns, and vegetable broth. Simmer for 2-3 minutes, then whisk in the cornstarch slurry until thickened. Set aside.
- Assemble Dumplings: Place about 1 tablespoon of cooled filling in the center of a wrapper. Moisten edges with water, fold in half, and pinch/pleat to seal. Repeat with remaining filling and wrappers. Keep assembled dumplings covered with a damp cloth.
- Cook Dumplings: Heat 1 tablespoon vegetable oil in a large non-stick pan over medium heat. Arrange a single layer of dumplings in the pan and cook for 2-3 minutes until bottoms are golden brown. Pour in 1/2 cup vegetable broth, cover immediately, and steam for 6-8 minutes until wrappers are translucent. Uncover, allow remaining liquid to evaporate, and re-crisp the bottoms.
- Serve Glazed: Place dumplings in a mixing bowl and toss gently with about half of the prepared Sichuan glaze. Serve immediately, drizzling with remaining glaze and garnishing with fresh cilantro.
Notes
To speed up assembly, prepare the filling a day ahead and store it in the refrigerator. Keep the wrappers covered with a damp cloth while assembling to prevent them from drying out or cracking.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: main dish
- Method: pan-steaming
- Cuisine: asian
Nutrition
- Serving Size: 4 dumplings
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 0 mg