Homemade Dumplings

These dumplings are filled with only vegetables instead of the traditional veggie and meat mixture. A layer of sesame seeds is added to the bottom of the dumplings to make them extra crunchy.

If you prefer not to make your dumpling wraps from scratch, you can find ready-made wraps in the Asian section of your supermarket.

This recipe, including ‘how to’ video, comes to us from Madeline Lu. Check out her food and travel blog for culinary and wanderlust inspiration.

Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based recipes delivered right to your inbox!

Makes 48 dumplings

Ingredients:

• Dumpling Wrap
• 1 1/2 cups (220 g)  all-purpose flour
• 1/2 cup (115 ml) hot water
• pinch of salt
• Dumping Filling
• 1 medium-sized napa cabbage or white cabbage
• 2 fresh shiitake mushrooms
• 1 tsp freshly grated ginger
• 1 tsp freshly grated garlic
• 1 spring onion, finely chopped
• 1/4 of a medium-sized purple onion, finely chopped
• 1 tsp sesame oil
• 1 tbsp + 1 tsp salt
• pepper, to taste
• In addition
• 1/2 cup of sesame seeds, placed in a small bowl
• 3 tbsp water, in a flat plate
• 1 tsp grated ginger
• 2 tsp spring onions, finely chopped

Directions:

To prepare the dough, put the flour in a medium bowl. Add the hot water in a steady stream, stirring with chopsticks until a raggy dough forms. Turn the dough out onto a floured work surface and knead until smooth, 10 minutes. Sprinkle the dough with flour, cover loosely with plastic wrap and let stand for 1 hour. Take the dough out and knead again for 5 minutes and then cover again with plastic wraps for 30 minutes. By then, the dough should be springy and soft.

While the dough is resting, prepare the filling. Slice the cabbage into thin strips and put into a mixing bowl. Add 1 tbsp salt and mix well together. Set aside.

Cut the shiitake mushroom into small dices. Use another mixing bowl, add in the shiitake mushroom, purple onion, ginger, garlic, and spring onion.

Take the cabbage stripes out of the other mixing bowl and use two hands to squeeze out the excess water and then put into the mixing bowl with the mushroom mix. Add 1 tsp of salt and some fresh pepper. Mix all ingredients together until well combined. Set aside.

On a large chopping board or baking sheet, sprinkle with flour. Quarter the dough. On a floured work surface, roll each piece into a 12-inch rope. Cut each rope into 12 pieces and roll into balls; sprinkle with flour. Roll out 6 balls at a time to 3 1/2-inch rounds and brush off the excess flour. Spoon 2 teaspoons of the filling onto the center of each round wrap. Bring up the sides of the wrapper and press and pleat the edges to seal in the filling. Dip the bottom of dumpling in the plate water and then dip it in the bowl of sesame, so the bottom of the dumpling is evenly covered with sesame seeds. Place the finished dumpling onto the chopping board or baking sheet.

In a skillet over medium heat, heat 2 tablespoons of the oil. Arrange  the dumplings in the skillet, pleated edge up. Cook over high heat until the bottoms are lightly browned, 2 minutes. Add 1/2 cup of water, cover and cook until the filling is cooked through, 5 minutes. Uncover and cook until the bottoms are well browned, 1 minute; transfer to a plate, sprinkle with more finely chopping spring onions, chili flakes, sesame seeds, sesame oil and soy sauce. Serve immediately.