These weeknight vegetable dumplings are filled with cabbage, carrots, green onions, and ginger and pan fried until crispy. They're not too different from pork dumplings. You're simply swapping out the pork and add in grated carrots. You can use either Shanghai style or Hong Kong style dumpling wrappers. We have been using Hong Kong style wrappers just because they are a little different than the Shanghai ones that we use for pork dumplings. They are thinner, golden in color, and have a really satisfying taste and gluten-y crunch to them.
If you work quickly, you can make these for a weeknight dinner. We’ve done it a number of times (think 30 minutes, up to an hour). But there are a couple things to keep in mind. If you haven’t folded dumplings before these will take some time to learn. It’s not technically challenging, especially if you’re just folding them in half (no fancy pleats needed), but getting into the rhythm and muscle movement of it can take a little time.
You can also fold a portion of them and get them started on the pan, while you work on folding the remaining ones. Just keep an eye on the pan to make sure nothing burns. I only folded these ones with pleats for the photo, but for a regular dinner I just fold them in half. I actually googled how to fold dumplings just for this photo (folding them in half is just as effective and a little bit easier).
Also, they are so good and so light that you can eat a ton of them in one sitting. I have seen our very young kids eat as much as 9 of these at once. That’s a lot of vegetables! So if they're for dinner consider making some rice or other easy side or addition to go with it. Our kids also really like to help make them. Even the little ones can fold the wrappers in half and seal them.
- This dish is a great way to get in lots of vegetables.
- Kids can help make them, and tend to love to eat them (especially if they helped to make them)
- You can make them for one dinner, or double or triple the recipe and freeze them and pull them out for quick meals at a later time.
- ¼ cabbage, diced
- ¼ package green onions, about 5
- 1 piece of ginger grated, about 1 tbsp
- 2 carrots, grated
- 1 tbsp soy sauce
- ½ tbsp salt
- ½ tsp black pepper
- ½ tbsp sugar
- 1 tbsp vegetable oil
- 35 dumpling wrappers
- ½ cup flour
- Combine the cabbage, green onions, ginger, carrots, soy sauce, salt, pepper, sugar, and vegetable oil in a large mixing bowl.
- To make the dumplings, place about 1 tbsp of the mixture in the center of a round dumpling wrapper. Lightly brush the outer edge of the wrapper with water. Pick up the wrapper and fold it in half around the filling. Press gently to seal.
- Add ½ cup flour to a small-medium bowl and dredge the dumplings to coat in flour.
- Add a few tablespoons of vegetable oil or olive oil to a large sauté pan at medium heat. Working in batches, add the floured dumplings to the pan, being careful not to overcrowd the pan. Cook, turning as needed until golden brown and crispy on all sides, about 10-15 minutes.