Prep Time: 30-60 minutes (*depending on whether you make the wrappers from scratch)
These are CRAZY delicious dumplings. I was experimenting with some recipes and realized I'd yet to attempt an oil-free vegan version of this dish, which is nuts because I LOVE dumplings.
Click here to for my vegan dumpling/wonton wrapper recipe - also oil free. The wrappers take approximately 30 minutes to prepare. Taking the extra time is worth it, homemade wrappers are the best.
The filling: green onions, carrots, mushrooms, ginger, garlic, soy sauce, and green cabbage.
Don't stress if you don't have a bamboo steamer. I used a retractable vegetable steamer lined with parchment paper, placed it in a large pot with boiling water, and sealed it with a lid. It worked great.
For the dipping sauce, I mixed puréed ginger with soy sauce.
Tip: I used a slotted wooden spoon so when I transferred the filling from the pan to a bowl. This helped drain a lot of the liquid which helps when sealing the dumplings.
Oil-Free Vegan Dumplings
12-16 dumpling/wonton wrappers (click here for recipe)
1/4 cup, green onions, chopped
1/2 cup, carrots, sliced into thin strips
1 cup, mushrooms, chopped small
2 cups, green cabbage, shredded thin
1/4 cup, soy sauce
1 tsp, ginger, minced
2-3 cloves garlic, minced
*option - 1/2 tsp, red pepper flakes
Heat a large pan or wok on stove top.
Add green onions to hot pan and stir with wooden spoon. Cook until fragrant.
Add carrots and stir. Cook for 1-2 minutes.
Add soy sauce, ginger, and garlic. Stir well for about 2 minutes. The soy sauce will deglaze the pan, loosening onions that might be stuck.
Add mushrooms. Stir well. Cook for about 2 minutes, stirring often.
Add the cabbage. Cook until cabbage is soft, constantly stirring.
Remove from heat. Use a slotted spoon to transfer the filling into a bowl, draining as much liquid as possible.
Gently hold dumpling wrapper in the palm of your hand. You may want to place a small amount of flour on your finger tips to prevent sticking.
Add about a tablespoon of filling into the center of the wrapper.
Fold the wrapper in half.
Seal the wrapper by pinching the edges together, creating a "pocket" with a seam.
You can use a fork to press the seam, ensuring the dumplings stay sealed OR you can squeeze a small section of the seam, then fold the dough over - repeating this along the entire edge of the dumpling to create a braided design (see video above). *There are many ways to fold dumplings - here's a great video I love with wonderful demonstrations.
Keep dumplings cool until you're ready to cook. You can freeze them for future use as well.
However you're planning to steam, make sure to cover the base with parchment paper. Poke small holes in the parchment to allow steam to easily flow through. Traditionally dumplings are cooked in a bamboo steamer. I placed a retractable vegetable steamer lined with parchment in a large pot with a small amount of boiling water and it worked great. Just make sure the dumplings do not touch water while cooking.
Cover the pot to steam dumplings.
Cook approximately 8 minutes. *Leave in a bit longer if the dumplings are frozen.
Serve warm with your favorite dipping sauce.
*I mixed soy sauce with a small amount of pureed ginger for my dipping sauce and it was really tasty.
Jesse Brune-Horan is a professional vegan chef and founder of the fed collective. He offers wellness coaching online and vegan catering in Southern California.