Vegetable Dumplings Recipe (2024)

Agree with others here - if you're going to the trouble to make this it's worth doubling the recipe (although I suppose it depends on how many wonton wrappers you have). And I also agree with upping the amount of mushrooms... they disappear into the mixture. So - I doubled the mixture and quadrupled the 'shrooms, and it made about 50 dumplings.

The hoisen sauce made the filling a little too rich and sweet for my taste so if I made it again i’d Leave that out. But otherwise pretty good. I’d also use a different, lighter dipping sauce with some form of chili added.

I did not use hoisin as I didn’t have any, but I added miso and green sriracha in its place. Excellent! Will make again.

You do need the steaming phase--it helps the wrapper cook completely. Otherwise, you can end up with really tough wrappers. But the instructions are off. I'd recommend a nonstick or carbon steel pan...a good amount of oil, and do NOT flip them (ignore those instructions). They only need to steam for a few minutes after the bottoms are browned....you'd need a few tablespoons (1/4 C at the most, not 1/2 C) of water, and that should boil off (even with the lid on) after 2-3 minutes.

Made this without mushrooms and added tofu because that was what I had. Also increased the ginger.

These were great - kids devoured them! I did the filling ingredients in the food processor and it made it a breeze. Next time I'll skip the cornstarch and add some heat to the dipping sauce.

Made these twice. Used my “pot sticker press” that I’ve had for years. Used Napa cabbage. My local Asian store was out of the round dumpling wrappers, so I used a round cutter. Came out great & looked professional. My partner loved them!! The second time I put a bit more filling in each one, so it only made 15 & froze those for another day. The dipping sauce is a must!

Recipe was super flavorful, next time I will add a fresh chili to introduce some spice to the sweetness of the hoisin. I will also add some corn starch to the mixture itself to make it a bit more cohesive.

For the dipping sauce - add a small squeeze of lemon for a brighter note.

I made my own dumpling dough, and only used this recipe's dumpling ingredients before boiling them. Very good! I didn't think the sauce was necessary since most of it is already stuff inside the dumplings. We just dipped in soy sauce and my vegetarian boyfriend loved them.

These were great - kids devoured them! I did the filling ingredients in the food processor and it made it a breeze. Next time I'll skip the cornstarch and add some heat to the dipping sauce.

I'm Chinese American, and have been making some version of these since I was a toddler. -I'd skip the cornstarch. All purchased dumplings wrappers already have cornstarch. Skip the hoisin, too. -I'd recommend using the ROUND wrappers. The square ones are for wontons. They can't hold as much filling, they are finickier to work with, and they tend to be thinner and tear more easily. If this is your first time, look for the thickest round wrappers you can find--handmade if possible.

I was wondering if I can make these ahead and then refrigerate for a few hours, and I’m going to find out soon because they’re in the fridge now.

Super good and a huge hit! Preferred these to the pork dumplings :)

I made these last night and they were very tasty. However, I struggled with the cooking. Once the water boiled off, they stuck to the pan and then fell apart. They were also no longer crisp, as they were before I added the water. As the filling is already cooked, and once browned so are the wrappers, why do you need to add the steaming phase? TIA!

Made this without mushrooms and added tofu because that was what I had. Also increased the ginger.

I did not use hoisin as I didn’t have any, but I added miso and green sriracha in its place. Excellent! Will make again.

Absolutely delicious. I didn't have cabbage so I finely diced celery and it worked well. This recipe lends itself to experimentation, including the amount of color you like on each side (the gyoza I remember loving in Japan had more color than you get in three minutes of searing, and most of the color was on one side). This recipe proves a vegetable dumpling can be as delicious and satisfying as one that contains meat.

Agree with others here - if you're going to the trouble to make this it's worth doubling the recipe (although I suppose it depends on how many wonton wrappers you have). And I also agree with upping the amount of mushrooms... they disappear into the mixture. So - I doubled the mixture and quadrupled the 'shrooms, and it made about 50 dumplings.

Not amazing but nothing bad about these. Takes quite a while and not really better than a nice packaged frozen dumpling.

I cooked this for my family, made wonton wrappers from scratch and hoison sauce from scratch. They loved it! Full of delicious flavor. It took some time for me to put it all together but it was worth it.