Easy Family Recipe Healthy Vegetarian Dumplings
I love dumplings in every form possible, especially these delicious, refreshing, and addicting Vegetarian Dumplings. This recipe is seasoned perfectly. Crunchy cabbage, meaty and umami-packed mushroom, and fresh herbs give the dumplings a refreshing kick.
Vegetable Dumplings
- Family Recipe Vegetarian Dumplings
- Vegetarian Dumpling Ingredients
- 2 Best Methods For Cooking Dumplings
- My Favorite Homemade Dumpling Dipping Sauce
- Storing Your Dumplings in the Freezer
- How To Make Homemade Vegetarian Dumplings
- Do you want more freezer-friendly recipes ? Here are some of my favorite recipes to make in bulk!
Family Recipe Vegetarian Dumplings
One dish that I can eat for the rest of my life and never get bored of is DUMPLINGS. This Vegetarian Dumpling is a family recipe that we have been making for years.
I love having dumplings for breakfast, but these Vegetarian dumplings are perfect since it is light and refreshing.
Vegetarian Dumpling Ingredients
- 0.5 Large Cabbage chopped
- 0.5 Carrot shredded
- 3 Green Onion chopped
- 10 Shiitake Mushroom chopped
- 5 oz Vermicelli Noodles
- 2 tbsp Sesame Oil
- 1.5 tbsp Soy Sauce
- ¼ cup Cilantro chopped
- 3.5 tbsp Vegetarian Oyster Sauce
- 1 tbsp Mushroom Powder
- 2.5 tbsp Sesame Oil
- 1 tsp White Pepper
- 50 Dumpling Wrappers
Vegetable Dumpling Filling
The vegetable filling is crunchy, but super, super flavorful thanks to a must have ingredient: vermicelli. The other vegetables include carrot, cabbage, green onion, and shiitake mushrooms. While the cabbage cooks, it releases juice that can make the dumpling soggy. But, with the chewy vermicelli, all those sweet cabbage flavor is soaked up and absorbed instead. So, you get crunchiness from the cabbage and carrots, and chewiness from the noodles and mushrooms!
Other popular vegetarian ingredients you can add are black fungus, sweet corn, or scrambled eggs. If you are a meat lover, you can also add ground chicken and pork. Or, try my Pork and Chives Dumplings instead!
2 Best Methods For Cooking Dumplings
You can enjoy these vegetarian dumplings, both boiled and pan-fried. The Boiling method is usually my go-to since it is easier and faster. Since dumplings are boiled in water, it is always better to have them slightly saltier to have more flavor when cooked.
If your dumpling wrapper is on a thinner side (potsticker wrappers), I recommend pan-frying to prevent breakage.
My Favorite Homemade Dumpling Dipping Sauce
My go-to dipping sauce for these Vegetarian dumplings is my homemade chili oil, black vinegar, and sesame seeds.
You can also dip the vegetarian dumplings in the vegetarian oyster sauce or soy sauce with grated garlic.
Storing Your Dumplings in the Freezer
These Vegetarian Dumplings can last in the freezer for up to 3 months. First, to store these in the freezer, freeze the dumplings making sure they are not stuck together on parchment paperwork for 2 hours.
Once the dumplings harden, you can add them into ziplock bags. Ensure not to add the dumplings into the bags until they are fully frozen to prevent them from sticking together.
How To Make Homemade Vegetarian Dumplings
- Add 2 tbsp of Salt in chopped cabbage, massage, and set it aside for 20 minutes. After 20 minutes, squeeze out all the excess water.
- In a pan, add in 2 tbsp of sesame oil, 1,5 tbsp of soy sauce, chopped shiitake mushroom, shredded carrots, and white parts of the green onion. Saute for 2-3 minutes until carrots become soft.
- Soak 5 oz of vermicelli noodles in water for 5 minutes. Drain the noodles, using your scissors, cut them into small pieces.
- Mix cabbage, saute veggies, chopped green onion, cilantro, and vermicelli noodles in a large bowl.
- Season with 3.5 tbsp of vegetarian oyster sauce, 1 tbsp of Mushroom powder, 2.5 tbsp of sesame oil, and 1 tsp of white pepper.
- Take one piece of wrapper and add in 1 tbsp of the filling in the middle. Add water to the edges. Fold the wrapper in half, and using the palm of your hand, squeeze the wrapping together on each side while pushing the filling down, forming a ball. Make sure that all the edges are tightly sealed.
- Boil a pot of water. Once the water is boiling, add in the dumplings. Once the dumplings float, cook for another 2 minutes.
Do you want more freezer-friendly recipes? Here are some of my favorite recipes to make in bulk!
- Whole Shrimp Potsticker with fluffy Egg Skirt (VIRAL!)
- Chicken Bao (Fluffy & Juicy!)
- The BEST Pork and Chives Dumplings
- Chicken Dumplings (SUPER JUICY)
Vegetarian Dumplings
By Tiffy Cooks
Ingredients
- 0.5 Large Cabbage chopped
- 0.5 Carrot shredded
- 3 Green Onion chopped
- 10 Shiitake Mushroom chopped
- 5 oz Vermicelli Noodles
- 2 tbsp Sesame Oil
- 1.5 tbsp Soy Sauce
- ¼ cup Cilantro chopped
- 3.5 tbsp Vegetarian Oyster Sauce
- 1 tbsp Mushroom Powder
- 2.5 tbsp Sesame Oil
- 1 tsp White Pepper
- 50 Dumpling Wrappers
Instructions
- Add 2 tbsp of Salt in chopped cabbage, massage, and set it aside for 20 minutes. After 20 minutes, squeeze out all the excess water.
- In a pan, add in 2 tbsp of sesame oil, 1,5 tbsp of soy sauce, chopped shiitake mushroom, shredded carrots, and white parts of the green onion. Saute for 2-3 minutes until carrots become soft.
- Soak 5 oz of vermicelli noodles in water for 5 minutes. Drain the noodles, using your scissors, cut them into small pieces.
- Mix cabbage, saute veggies, chopped green onion, cilantro, and vermicelli noodles in a large bowl.
- Season with 3.5 tbsp of vegetarian oyster sauce, 1 tbsp of Mushroom powder, 2.5 tbsp of sesame oil, and 1 tsp of white pepper.
- Take one piece of wrapper and add in 1 tbsp of the filling in the middle. Add water to the edges. Fold the wrapper in half, and using the palm of your hand, squeeze the wrapping together on each side while pushing the filling down, forming a ball. Make sure that all the edges are tightly sealed.
- Boil a pot of water. Once the water is boiling, add in the dumplings. Once the dumplings float, cook for another 2 minutes.
This looks so good! Just a question…is the .5 mean a half of cabbage and half of a carrot or is it a pound of carrots?
Thank you 🙂 it means half of the carrot and cabbage ❤️
Hi! I’m so keen to try these! Firstly, can I ask if this recipe is vegan? I can’t see anything in the list that isn’t strictly vegan but I wanted to make sure before I make these for my vegan friends! 🙂
Hi!! I believe that this recipe is also vegan, however I would always double check all the condiments just to be safe ❤️❤️ Good your friends enjoy this!!
Tiffy
Just want to say i’m a big fan of you and your recipes!! Love your enthusiasm and sweetness, don’t ever change! Currently creating these little parcels now and can’t wait to eat em’! <3
Yay!! thank you so much for the love and support!!!
What do you use for the dipping sauce?
Black Vinegar and chili oil 🙂
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I can eat so many of these dumplings at once!
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Tasty, I added mushrooms and bamboo shoots and they were delicious. Thank you for the recipe.
Love these and i’ll always have these in the freezer now
My kids and I just made these and they were a big hit!!! Everyone enjoyed the whole process and the finished product was so delicious. Our family of six polished these off easily. We should have doubled the recipe and frozen some for later. Next time we’ll be sure to do so. Thank you for sharing this recipe.
Hi these look really good! I want to make this, but before I do, what type of cabbage did you use, or can I use any type of cabbage? I think the ones I have the most access to when I shop is either Green or Napa. Thanks, and I’ll be back after I make to comment and rate.
Hi Cathy,
Napa and Green Cabbage both work and are both often common filling ingredients for vegetarian dumplings! Let me kow how it goes!
Tiffy
These were just what I was looking for–a base for a potsticker party that needed to accommodate a vegetarian guest. I made some slight modifications on my end (added wood ear mushrooms, bamboo shoots, and jicama), I didn’t have the vegan oyster sauce and substituted in mushroom dark soy sauce instead, and it still turned out delicious based on your recipe. I looked through the internet looking for just the right vegetarian potstickers and finally came upon yours–I especially like the addition of the vermicelli noodles. Question did you mean rice vermicelli or mung bean vermicelli? I used mung bean, but wanted to check for next time.
Hi Moto! The mung bean vermicelli is just fine! So happy you tried this recipe!
Tiffy
Did you use fresh shiitake mushrooms or dried?
Hi Michelle! I rehydrated dried shiitake for this recipe!
Tiffy
Hi, this feels like a dumb question but still wanted to check.. if I am going to freeze these do I still boil them? or do I freeze them after step 6. Thanks!
Hi Pauline! You can freeze your dumplings once you’ve finished folding them, and then once you’re ready to eat, you can boil them to cook them!
Tiffy
This is my unlimited freezer veggie dumpling hack i will never run out now
Hi Tiffy Thankyou for this amazing recipe I just have one quick question, I was wondering if the type of cabbage mattered?
Hi Danielle! You can use any type of cabbage that’s available. Napa and the classic round cabbage both work well.
Tiffy
They’re honestly so convenient I have them in the freezer always
What scrumptious veggie dumplings! I may have over-salted my cabbage, so I defintely didn’t need any dipping sauce in the end – I just ate it as is. Five dumplings gobbled up in under a minute. I didn’t have shiitake on hand, so I used oysters instead. Thanks for sharing!