Learn to make your very own dumplings at home with this authentic Chinese recipe.
Vegetarian Chinese Dumplings
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Category
Entrèe
Cuisine
Chinese
Author:
Chef Linda Huang
Servings
6
Prep Time
1 hour
Cook Time
15 minutes
Written instructions can be a little confusing; if the folding directions aren't quite making sense, there are lots of YouTube tutorials available!
Ingredients
For the Dumpling Wrappers
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2 cups + 2 tbsp all-purpose flour
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¼ tsp salt
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¾ cups water
For the Dumpling Filling
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2 tbsp vegetable oil
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½ tbsp minced ginger
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1 tbsp minced green onion
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1 cup asparagus, chopped
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1/2 cup carrot, finely shredded
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2 cups zucchini, finely shredded
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1 12-16 oz package baked tofu, finely chopped
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2½ tsp salt
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¼ tsp white pepper
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¼ tsp sugar
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1½ tbsp toasted sesame oil
Tools
Directions
Making the Dough:
Mix the flour and salt into a big bowl with a chopstick or fork.
Pour in the water little by little, slowly mixing it in one direction until the dough begins to form a ball. If it looks too dry, add water 1 tablespoon at a time until it forms a ragged clump.
Place the dough in a bowl, covering with plastic wrap and let rest for at least 30 minutes, or while you prepare the filling.
Making the Dumpling Filling:
In a wok or large skillet over medium-high heat, add 2 tablespoons oil. Add the ginger and green onion, frying for 30 seconds.
Add the chopped asparagus and stir-fry for 2-3 minutes or until tender. Add carrots, tofu and zucchini. Stir-fry for another 2 minutes, adding salt to taste.
Add the white pepper and sugar, cooking until all vegetables are tender.
Transfer the veggie mixture to a large mixing bowl. Add the sesame oil and allow to cool.
Making the Dumplings:
Divide the dough into 3 pieces and form it into a log shape, cutting into small tablespoon-sized balls.
On a well-floured work surface, roll each ball into a disc.
Stack wrappers, keeping under plastic until they’re all rolled out.
To form dumplings, place 1 tbsp of filling in the center of a wrapper.
Fold in both sides and pinch the middle edge closed, pinching the rest of the edge closed until the entire dumpling is sealed.
Transfer sealed dumplings to a lightly-floured wooden or parchment-lined board.
Cooking the Dumplings:
To boil, add 6-12 dumplings to a large pot of boiling water, cooking until they float (about 6-12 minutes).
To pan-fry, heat 1-2 tablespoons oil in a non-stick pan over medium high heat. Place the dumplings in the pan and allow to fry for 1 minutes.
Pour a thin layer of water into the pan, cover, and reduce heat to medium-low. Allow dumplings to steam until the water has evaporated.
Remove the cover, increase heat to medium-high and allow to fry for a few more minutes, until the bottoms of the dumplings are golden brown and crisp.