carrot mushroom cabbage dumplings

carrot mushroom cabbage Dumblings

Never made dumplings before? This recipe is an easy way to start

carrot mushroom cabbage dumplings
carrot mushroom cabbage dumplings

Homemade vegetable dumplings are easier to make than you might think…. a little time consuming, yes … but not very complicated.

carrot mushroom cabbage dumplings

These carrot mushroom cabbage dumplings have a filling that has marinated in a sesame ginger sauce! There’s no better time to try these out than when you’re house-bound

carrot mushroom cabbage dumplings

Prep Time45 mins
Cook Time15 mins
Course: Appetizer, Side Dish
Servings: 4 servings

Ingredients

  • ¼ cup soy sauce
  • 2 tbsp sesame oil
  • 2 tbsp rice vinegar
  • 1 tbsp chili garlic sauce
  • 1 tbsp fresh ginger – minced
  • 1 tbsp garlic – minced
  • 3 cups carrots – shredded
  • 1 cup red cabbage – shredded
  • 1 cup vegan ground beef (optional)
  • 1 cup mushrooms – chopped
  • 1 cup leaks – chopped
  • 2 cups all-purpose flour
  • cup water
  • 2 tsp salt

Instructions

  • In a large bowl combine the soy sauce, sesame oil, rice vinegar, red chili sauce, fresh ginger & garlic. Let’s sit for about 10 minutes, then add in the cabbage, carrots, vegan ground beef mushrooms and leeks. set aside while you make the dough.
  • In another bowl combine the flour, salt and water and then transfer to a floured surface and knead until smooth. Divide the dough into quarters, then roll each quarter into a cylinder and cut into eighths (or smaller/larger depending on how big you want your dumplings). Take each piece and roll it into a circle on a floured surface using a rolling pin. Once you’ve rolled out all of the dough into circles, take about a tablespoon of the veggie filling & place it inside the dough. Using your fingers, wet the inside of half of the perimeter of the dough and then fold shut (watch a YouTube video or two on how to do this, it makes it a lot easier).
  • Once all of the dumplings are folded heat a pan over medium heat and add a tablespoon of oil, fill the pan with as many dumplings as you can without them touching. Cook them for a minute or two (or until they’ve started to crisp underneath), then add a splash of water and cover. Let them steam for about five minutes). Eat them warm with a simple dipping sauce (I just whisked some soy sauce, sesame oil, rice vinegar & chili flakes together! )

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