Vegetarian Dumplings (EASY & Healthy!)

One dish that I can eat for the rest of my life and never get bored of is DUMPLINGS.

I love dumplings in every form possible, especially these delicious, refreshing, and addicting Vegetarian Dumplings.

The vegetarian dumplings are seasoned perfectly, the cabbage is crunchy, the mushroom is “meaty,” and herbs give the dumplings a refreshing kick.

If you are a meat lover, you can also add ground chicken and pork. 

Vegetarian Dumplings 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.

The cabbage provides a crunchy texture, and the noodles and mushrooms are chewy. Other vegetarian ingredients you can add are black fungus, sweet corn, or scrambled eggs. 

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 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. 

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. 

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)

Ingredients 

• 0.5  Large Cabbage (chopped) 
• 0.5 Carrot (shredded) 
• 3 Green Onion (chopped) 
• 10 Shiitake Mushroom (chopped) 
• 50 oz of Vermicelli Noodles 
• 2 tbsp of Sesame Oil 
• 1.5 tbsp of Soy Sauce 
• ¼ cup of Cilantro (chopped) 
• 3.5 tbsp of Vegetarian Oyster Sauce 
• 1 tbsp of Mushroom Powder 
• 2.5 tbsp of Sesame Oil 
• 1 tsp of White Pepper 
• 50 Dumpling Wrappers

1. 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. 
2. 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. 
3. Soak 50z of vermicelli noodles in water for 5 minutes. Drain the noodles, using your scissors, cut them into small pieces. 
4. Mix cabbage, saute veggies, chopped green onion, cilantro, and vermicelli noodles in a large bowl.
5. 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. 
6. 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.
7. Boil a pot of water. Once the water is boiling, add in the dumplings. Once the dumplings float, cook for another 2 minutes.

Print

5 from 1 vote

Vegetarian Dumplings

One dish that I can eat for the rest of my life and never get bored of is DUMPLINGS. I love dumplings in every form possible, especially these delicious, refreshing, and addicting Vegetarian Dumplings. The vegetarian dumplings are seasoned perfectly, the cabbage is crunchy, the mushroom is “meaty,” and herbs give the dumplings a refreshing kick. If you are a meat lover, you can also add ground chicken and pork.

Prep Time20 mins

Active Time25 mins

Total Time45 mins

Course: Appetizer, Breakfast, Main Course, Side Dish, Snack

Cuisine: Asian, Chinese, Taiwanese

Keyword: Asian Food, Asian Recipes, Breakfast, dumplings, Easy, Easy Recipes, Healthy, Potstickers, VEGETARIAN, Vegetarian Recipes

Yield: 50 Dumplings

Materials

• 0.5 Large Cabbage chopped
• 0.5 Carrot shredded
• 3 Green Onion chopped
• 10 Shiitake Mushroom chopped
• 50 oz of Vermicelli Noodles
• 2 tbsp of Sesame Oil
• 1.5 tbsp of Soy Sauce
• ¼ cup of Cilantro chopped
• 3.5 tbsp of Vegetarian Oyster Sauce
• 1 tbsp of Mushroom Powder
• 2.5 tbsp of Sesame Oil
• 1 tsp of 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 50z 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.

Notes

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.