Have a bunch of delicious veggies in your fridge? Vegetable Dumplings are the answer! Grab a little bit of each and you can make these easy and awesome (any) veggie dumplings a little bit different every time…and you’ll NEVER be disappointed!

Ten green dumplings lined up on marble counter.

On our trip to China, I can’t even begin to count how many times we had dumplings! They’re a great comfort food and very easy to make. However, it is very time-consuming to chop all of your veggies, so feel free to take any shortcuts you like e.g. pulse your mushrooms in a food processor, buy things pre-chopped, gather help from family and friends, or whatever you can think of.

We were lucky enough to be in China for 3 months and got to experience so many variations of dumplings. I’ll never forget how much we loved Mr. Shi’s in Beijing. A touristy spot, but very tasty. What I’d do for another batch of those!

How to Make Vegetable Dumplings

To start, heat 3 tablespoons of a flavorless oil, like avocado oil, in your large pan over medium to medium-high heat. Next, add the ginger, scallion whites, and garlic. Cook them in the pan until the onion whites start to get translucent.

Add in the chopped mushrooms. Cook them until liquid has been released from the mushrooms. Then, add your chopped carrots. Stir fry them until tender, which should take 3-4 minutes.

Finely chopped vegetables in a frying pan with wooden spoon.

Once these veggies are cooked, transfer the veggie mixture from the pan to a large mixing bowl. Now add in your sprouts, cilantro, scallion greens, pepper, olive oil, wine, sugar, and soy sauce. Mix all the ingredients together well.

Take out a few wonton wrappers at a time, and fill each wonton wrapper with ~2 teaspoons of filling. Be careful not to overfill or the wrappers will tear. And do not lay too many wrappers out at once or they will dry out and crack.

Diced vegetables on top of green dumpling wrappers.

To close the wrappers, pleat or fold as you please. Use water or egg wash (non-vegan) to get the wrappers to stick to themselves by dabbing them around the edge of the dumpling wrapper before sealing.

Green dumplings lined up on a counter ready to cook.

Now you’re ready to cook the potstickers. To steam them, you can use a holed pan or a bamboo steamer, if you have one. Place the dumplings in the steamer above simmering hot water. The steam will take around six minutes to cook the dumplings.

Green dumplings cooking in a metal steamer.

The dumplings are ready when the wrapper is translucent, even on the edges. Serve and enjoy! For an extra kick, pair them with my tasty ginger and soy sauce dipping sauce.

Veggie Dumpling Storage

Yes, these dumplings freeze VERY well. Firstly, freeze the veggie dumplings on a baking sheet. Then, transfer the dumplings to a sealed container like a resealable bag. Finally, when ready to eat, steam the frozen dumplings for 8-10 minutes instead of 6.

Tips and Tricks For Vegetarian Dumplings

Prep in advance: You can cook the filling, and refrigerate it 2-3 days in advance. This will save you an incredible amount of time, especially if you’re making the potstickers in bulk. I usually make the filling in advance. Then, I wait until I have friends or my partner at home so we can fold them all together. Such a time-saver, and very fun!

Make sure you chop your veggies up very small: Trust me, it’s worth the extra work. It will reduce the cooking time, make it easier to fold the dumplings without them tearing and yield tastier little bites. I know it’s a lot of chopping, so get your partner, kids, and friends to help! Also, they can help with the folding of the dumpling wrappers. It can be tricky, so let everyone get creative. Who cares if they aren’t perfect?

A close up of a cooked green dumpling.

More Dumplings!

You can never go wrong with a comforting dumpling recipe. Try these unique versions.

Steamed Vegetarian Dumplings Recipe

5 from 13 votes
Print Recipe Save
Grab a little bit of all your veggies and you can make these easy, awesome (any) veggie dumplings that are a little bit different every time.
Prep Time40 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Appetizer, Main, Main Course
Cuisine: American, Chinese
Servings: 4
Calories: 510kcal

Ingredients

  • 3 tbsp flavorless oil like sunflower seed oil
  • 1 tbsp ginger freshly grated
  • 1 bunch scallion thinly sliced, whites and greens separated
  • 4 cloves garlic minced
  • 8 oz. mushrooms finely chopped
  • 2 large carrots or 3 medium, finely chopped
  • ~3 oz. alfalfa sprouts roughly chopped
  • 2 tbsp cilantro finely chopped
  • 1 tsp pepper (I use a white/black pepper mix)
  • 2 tsp olive oil
  • 3 tbsp Shaoxing, Sherry, or Marsala wine
  • 1 tsp sugar
  • 2 tbsp soy sauce
  • 1 package wonton wrappers round or square

Dipping Sauce

  • 1/2 cup black vinegar or use rice wine vinegar
  • 3 tbsp soy sauce
  • 1 tbsp fresh ginger grated
  • chili oil serve on the side

Instructions

  • Heat 3 tbsp of flavorless oil in your large pan over medium to medium-high heat. 
  • Add your ginger, scallion whites, and garlic. Cook until the onion whites start to get translucent.
  • Add the mushrooms. Cook until liquid has released from the mushrooms.
  • Add your carrots. Cook until tender, 3-4 minutes.
  • Transfer your pan contents to a mixing bowl. Add your sprouts, cilantro, scallion greens, pepper, olive oil, wine, sugar, and soy sauce. Mix well.
  • Fill each wonton wrapper with ~2 tsp of filling. Pleat or fold as you please. If you’re having trouble getting the wrappers to stick to themselves, you can use water or egg wash.
  • Steam for 6 minutes until the wonton wrapper is cooked.

Notes

These dumplings freeze VERY well. Freeze them on a baking sheet, then transfer them to a sealed container like a resealable bag. Steam frozen dumplings for 8 minutes instead of 6.
You can cook the filling, and refrigerate it 2-3 days in advance.
Make sure you chop your veggies up very small.
Be careful not to overfill or the wrappers will tear
Do not lay too many wrappers out at once or they will dry out and crack.

Nutrition

Calories: 510kcal | Carbohydrates: 75g | Protein: 15g | Fat: 14g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 1931mg | Potassium: 464mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6105IU | Vitamin C: 5.4mg | Calcium: 77mg | Iron: 4.9mg
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.

16 Comments

  1. Looks great! Can you explain the cholesterol content? What ingredient brings the cholesterol? Thank you!

  2. 5 stars
    Wow, these veggies dumplings are so fabulous!! I love the green skins and the colours of all of the raw veggie mix. The dipping sauce is perfect, spot on for an Asian style feast. YUM!

  3. 5 stars
    Dumplings are my favorite comfort food. And I love your wonton wrappers! The green is simply too pretty. 🙂 These are delicious.

  4. 5 stars
    I love the step by step photos! It helps when trying to make sure these come out perfect! Love the veggies dumplings!

  5. 5 stars
    These are just perfect looking! And thank you for the tip about freezing them – I think I will make a double batch!

    1. Happy to hear it, Cyndy! If I can get help folding them (and I almost always do) then I am sure to make a double batch… totally worth it. And it’s great quality time with friends!

5 from 13 votes (8 ratings without comment)

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