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HomeFoodVegetable Dumplings (Potstickers!) | RecipeTin Eats

Vegetable Dumplings (Potstickers!) | RecipeTin Eats

Only a mere 4 years after sharing basic pork Chinese language dumplings, the vegetarian model has lastly landed. Yep, it’s taken me that lengthy to be sure to by no means once more chew right into a vegetable dumpling solely to seek out it crammed with unidentifiable tasteless mush!

Plate of Vegetable Dumplings (Potstickers)

Don’t get labored up about wrapping dumplings! Wonky dumplings style simply as nice. And you may at all times simply seal them flat. Quick. Simple. Efficient! ~ Nagi

Cooked Vegetable Dumplings (Potstickers)
This hybrid methodology of cooking dumplings is my favorite – pan fried for crispy golden base then steamed in the identical pan simply by including a little bit of water and overlaying with a lid.

Vegetable Dumplings

There’s nothing fairly like freshly-made dumplings. Reheated dumplings are by no means the identical. They’re proper up there with freshly-made fish and chips, burgers and steak.

And whereas there’s no scarcity of fantastic dumpling eateries right here in Sydney, the unhappy fact is that with regards to vegetable (moderately than meat) dumplings, they vary from mediocre to simply plain unhealthy. The largest offence is mushy, unidentifiable, tasteless fillings.

To not point out value. Din Tai Fung, a well-known dumpling chain from Asia with branches right here in Sydney, declares itself to serve the world’s finest dumplings. A serve of 6 modestly-proportioned vegetable dumplings at Din Tai Fung will set you again $10.90.

By my maths then, as we speak we’re making $63.60 price of dumplings with substances that value lower than $10!

My staff additionally declares these home made ones to be higher than Din Tai Fung’s. (I can say that with out feeling like I’m boasting as a result of this recipe has been a staff effort – me, Chef JB and my brother!)

Showing the crispy golden base of pan steamed Vegetable Dumplings (Potstickers)
Exhibit A: crispy golden base of pan-fried-steamed dumpling. This hybrid cooking methodology is my favorite.
Showing the inside of Vegetable Dumplings (Potstickers)
Exhibit B: Proof of no mushy filling. It’d look crumbly but it surely’s not – the vegetable bits are held collectively by a small quantity of grated potato. A secret vegetable dumpling filling trick!

What units these vegetable dumplings other than the competitors?

The filling really tastes like what you get at one of the best yum cha eating places and prime dumpling eateries. It’s contemporary and flavoursome, with actual textures of greens moderately than mushy and insipid.

It’s because we use uncooked greens for the filling, similar to one of the best dumplings you should purchase. Cooking the greens for the filling solves the issue of the filling falling aside, positive, but it surely’s on the expense of character and flavour in my opinion.

Our answer? Simply 2 tablespoons of grated potato. Yep, actually. A secret found on the label of frozen dumplings we purchased for analysis! It acts as a binder for the filling in addition to absorbing water leached by the greens as they cook dinner, but with out making the filling soggy or mushy (which is what occurs in the event you use rice flour, cornflour and so on).

There was a LOT of gleeful bouncing across the kitchen once we found this. Let me remind you – I’ve been on this recipe for 4 years. 4 years!!!

What you want for vegetable dumplings

Right here’s what it’s worthwhile to make Chinese language vegetable dumplings:

Ingredients in Vegetable Dumplings (Potstickers)
  • Spherical dumpling wrapper (gow gee pastry) – see subsequent part beneath.

  • Dried shiitake mushrooms – The first flavour within the filling. Rehydrated in boiling water then finely minced, it brings a superb hit of savoury flavour into the filling. Available as of late even within the Asian part of huge grocery shops in Australia.

    Substitute: Contemporary shiitake mushrooms don’t have the identical depth of flavour so I actually encourage you to hunt out dried. However in the event you actually can’t discover it, use sautéd finely chopped contemporary mushrooms. I’ve popped instructions within the notes.

  • Cabbage – The opposite main ingredient. Salted then squeezed of extra liquid, that is extra about creating quantity moderately than flavour.

  • Agency tofu – It must be agency tofu as custard-like comfortable and silken tofu is simply too delicate and can disintegrate right into a watery mess. This supplies much-needed texture into the filling.

  • Potato – The ingredient that cracked the key of nice vegetable dumplings! See above within the “What units these vegetable dumplings other than the competitors?” field for extra data.

    We simply want 2 tablespoons of finely grated potato (together with the liquid that leaches out whereas grating). It acts because the binding agent with out turning the filling into an disagreeable mush which is what occurs in the event you use starches like cornflour/cornstarch, potato starch, tapioca, or related.

    With out the grated potato, all of the finely chopped greens would tumble out of the dumpling. We will’t have that! We would like them in our mouth!

  • Inexperienced onion – For color and freshness.

  • Garlic and ginger – Aromatics.

  • Sesame oil – So as to add a little bit of richness to the filling.

  • Soy sauce – For seasoning. Mild or all goal soy sauce is known as for right here. Don’t use darkish soy sauce. Candy soy could be substituted however skip the sugar. Extra on completely different soy sauces right here.

  • Salt, pepper, sugar – Extra seasoning! I like to make use of white pepper as a result of it’s extra widespread in Chinese language cooking however black pepper is simply wonderful too.

Dumpling wrapper (gow gee pastry)

These spherical dumpling wrappers made from wheat flour are even offered in giant grocery shops as of late, within the Asian part of the fridge alongside contemporary noodles. Right here’s the model I take advantage of which is offered at Woolworths and Harris Farms in Sydney, and generally Coles:

Vegetable dumpling wrapper

The best way to make Vegetable Dumplings

Heads up: this part on how one can make Vegetable Dumplings is kind of lengthy as I stroll via making the filling, wrapping and cooking the dumplings.

I promise it isn’t exhausting in the event you don’t get too hung up about completely formed dumplings. Keep in mind – it’ll nonetheless style unbelievable even when yours are a bit lopsided. Magnificence is barely skin-deep (actually – it’s all in regards to the fillings right here!)

Should you’re already a dumpling-wrapping grasp, be happy to skip straight all the way down to the recipe or the recipe video.

Vegetable Dumplings recipe fast look

  1. Wilt cabbage and rehydrate shiitake mushrooms. Combine with remaining filling substances.

  2. Wrap dumplings, pan-fry 2 minutes, then steam 5 minutes (similar pan).

How straightforward was that?? 🙌🏻

The best way to make the filling

First up, the dumpling filling! Right here’s how one can put together the parts:

1. Wilt cabbage

How to make Vegetable Dumplings (Potstickers)
  • Finely slice the cabbage then chop it fairly small such as you’re mincing garlic.

  • Toss via salt and depart for 20 minutes. This attracts out extra water from the cabbage and makes it wilt. Should you skip this step, the cabbage goes watery when steamed contained in the filling. The cabbage can be too fluffy and voluminous which makes it unimaginable to wrap!

  • Seize handfuls of the cabbage and squeeze out the surplus water.

  • Then place the cabbage into a big bowl to make the Dumpling Filling.

2. Shiitake mushrooms

How to make Vegetable Dumplings (Potstickers)
  • Rehydrate the dried mushrooms in a big bowl of boiling water. It often takes round half-hour however the stalk can generally be cussed and take 45 minutes.

  • Seize handfuls and squeeze out the surplus water.

  • Finely slice then finely chop the mushrooms.

3. Agency tofu

How to make Vegetable Dumplings (Potstickers)
  • Slice the tofu into 3-4 mm slices.

  • Stack the slices then minimize into 3-4 mm batons.

  • Then stack the batons as much as minimize the tofu into 3-4 mm cubes.

Remember to use FIRM tofu, not silken / comfortable tofu which is just too delicate. It can flip into mush!

4. Finely grated potato – for binding

The key ingredient for one of the best vegetable dumplings filling! See above within the “What units these vegetable dumplings other than the competitors?” field for an evidence for why.

How to make Vegetable Dumplings (Potstickers)
  • Peel the potato then use a microplane (pictured) or much like grate the potato very finely.

  • You should use a wonderful grater, not a field grater which can shred the potato into giant strands not grate it finely. The potato must be grated actually finely and will likely be watery, like pictured above, in an effort to work because the binder for the filling.

  • Measure out 2 tablespoons of the grated potato and add it into the bowl.

Finely grated potato is the key ingredient to the proper vegetable dumpling filling. It absorbs water leached by greens and acts as a binder, with out turning the filling into mush.

Be aware: I grate the potato simply earlier than including into the combination so it doesn’t flip brown/crimson from oxidisation. Nevertheless it doesn’t matter if it does discolour as a result of this doesn’t imply the potato has gone off, and you’ll’t see the cooked potato ultimately outcome.

5. Combine filling

How to make Vegetable Dumplings (Potstickers) filling

Add all of the above substances plus different remaining filling substances (soy sauce, seasonings, aromatics, inexperienced onion, sesame oil) and blend with a spoon till mixed.

The combination will likely be crumbly at this level, not sticking collectively and pasty. If the combination was sticking collectively – just like the numerous instances we made this with cornflour/cornstarch – then it finally ends up mushy as soon as steamed. We would like crumbly. We want crumbly!

The best way to wrap Chinese language dumplings

I may spend plenty of web page inches explaining how one can wrap Chinese language dumplings. However I gained’t as a result of there’s a recipe video beneath price a thousand phrases as a substitute!

Don’t get too hung up on the wrapping. I do know the pleats look pretty and genuine, but when it’s an excessive amount of of a problem, simply skip the pleats and seal the dumpling with a flat seam. It nonetheless tastes the identical and can be a lot quicker to make!

Together with the video, right here’s a fast description and step pictures explaining how one can wrap dumplings:

How to wrap Vegetable Dumplings (Potstickers)

Dominant hand – Proper hand in my case; Non-dominant hand – My left hand.

  1. Place a wrapper within the palm of your non-dominant hand. Dip your finger in a small bowl of water then run it alongside the decrease fringe of the wrapper, as marked within the photograph above. That is for sealing.

    The dumpling seals extra securely in the event you moist the underside half of the wrapper as that is the aspect you pleat-and-seal. Should you do the highest rim, the pleat folds don’t seal as properly. Should you do the entire rim, you’ll perceive rapidly why you shouldn’t (spoiler: an excessive amount of stickiness!).

  2. Place a loosely-packed tablespoon of filling within the centre of the wrapper. The filling doesn’t shrink a lot so that you don’t have to overstuff the dumplings.

  3. Conserving the wrapper in your non-dominant hand, use your dominant hand to fold the underside half of the wrapper over the filling however don’t let it contact the highest half of the wrapper (as quickly because the water edge touches something, it desires to connect itself to it).

  4. Ranging from the far left, use your dominant hand to fold one pleat, urgent to seal. Repeat, folding extra pleats alongside the sting, working from left to proper till you get to the tip. If that is proving too tough for you, simply fold the wrapper over with out pleats and seal flat. Your dumpling will look completely different however it’ll nonetheless style GREAT!

The filling doesn’t shrink a lot because it cooks so that you don’t have to overstuff the dumplings.

  1. Right here’s an in depth up of me pleating. Discover how I take advantage of the thumb of my non-dominant hand to create the pleat with my dominant hand.

  2. One completed, stand the dumpling with the pleats upright. Then squish it down barely to flatten the bottom, and form it right into a slight curve.

    Place the completed dumplings on a tray evenly dusted with cornflour/cornstarch (to stop them from sticking). Preserve lined with a tea towel to stop them from drying out as you wrap the remaining dumplings.

Hand holding uncooked Vegetable Dumplings (Potstickers)

The best way to cook dinner dumplings (pan-steamed)

These dumplings could be steamed, however pan-fry + steaming is my favorite methodology of cooking since you get one of the best of each worlds: crispy base plus moist tops and insides!

How to pan-steam Vegetable Dumplings (Potstickers)
  1. Pan fry first – Use a non-stick skillet with a lid. The lid doesn’t must match that skillet, simply any lid that as giant as or bigger than the skillet is ok. You’ll see within the video that the lid I take advantage of is bigger. Don’t have a lid? Use a baking tray or related. Something that can entice the steam in to cook dinner the dumplings!

    Warmth oil in skillet. Now place 12 to fifteen dumplings within the pan and cook dinner till the bottom is golden brown.

  2. Golden brown base – That is your purpose. It doesn’t have to be as golden as pictured in step 2 above. That is simply the best way I prefer it. Crispy from edge to edge!

  3. Water for steaming – As soon as the bottom is golden brown, pour in 1/4 cup of water then rapidly place the lid on to entice the steam within the pan.

    Throughout this steaming part, the crispy golden base does go soggy. However don’t fear! It comes again to life after the water evaporates.

  4. Steam for five minutes or till the water has evaporated. The wrapping must be semi-transparent as soon as cooked.

  5. Take away lid. At this stage, you’ll be able to depart the dumplings for an additional 30 seconds or so till the bottom actually dries out to resurrect the crispy base.

  6. Switch the cooked dumplings to a serving plate utilizing a spatula and serve with a dipping sauce.

    Dipping sauce – I prefer to serve with soy sauce combined with chilli paste. A combination of soy sauce and rice vinegar can be widespread.

Dipping Vegetable Dumplings (Potstickers) in chilli soy dipping sauce

What to serve with Vegetable Dumplings

With pork dumplings, I at all times really feel like I would like so as to add a aspect of greens. I believe it is because my mom did such an incredible job of brainwashing me as a child into believing {that a} meal is unbalanced with out a enough illustration of greens.

Isn’t it nice then that these little infants are jam-packed with greens? So, mum, I’ll simply have an enormous plate of those for dinner, thanks!😂

OK, OK, getting severe although. If you wish to fill out the meal and make the dumplings go additional, attempt it with a aspect of fried rice or Supreme Soy Noodles, and steamed Chinese language Greens with Oyster Sauce (such as you get at yum cha, and PS it’s not simply Oyster Sauce within the sauce!) For a contemporary salad, my go-to are the Chang’s Crispy Noodle Cabbage Salad (get an extra-big cabbage for the dumplings!) and my leafy Asian Facet Salad.

Solutions for issues to serve on the aspect

Phew! That was an extended submit.

Now, most significantly: Inform me the way you went wrapping these. And bear in mind, don’t get labored up about good dumplings! It doesn’t matter what they appear like. They may nonetheless style nice! -Nagi x

The RecipeTin dumpling information

Watch how one can make it

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Plate of Vegetable Dumplings (Potstickers)

Vegetable Dumplings (Potstickers!)

Servings30 – 35 dumplings

Faucet or hover to scale

Recipe video above. 4 years within the making, my favorite vegetable dumpling! These are a standout as a result of you’ll be able to truly style the greens and it is acquired good texture, moderately than simply being a wad of tasteless, watery mush which is unfortunately all too widespread.Do not get too hung about in regards to the wrapping half. If the pleating is just too difficult, simply seal it flat. Faster, simpler, and it tastes precisely the identical. 🙂


Wilted cabbage for Filling:


  • 8 dried shiitake mushroom (40 g whole), medium measurement (Be aware 1)
  • 3/4 cup agency tofu , finely diced into 3-4mm / 1/8″ cubes (Be aware 2)
  • 1/2 tsp garlic , finely grated
  • 1 tsp ginger , finely grated
  • 2 tbsp inexperienced onion , finely sliced then minced
  • 2 tbsp finely grated floury potato , together with juices, for binding (Sebago, russet, Maris piper, Be aware 3)
  • 1 1/2 tsp toasted sesame oil (Be aware 4)
  • 1 tsp gentle soy sauce (or all-purpose, not darkish soy)
  • 1/4 tsp sugar (any)
  • 1/4 tsp cooking/kosher salt
  • 2 pinches white pepper (sub black)


  • Put together cabbage – Toss cabbage with 1/2 tsp salt in a bowl. Put aside for 20 minutes. After 20 minutes, seize handfuls and squeeze out extra water as finest you’ll be able to. Place squeezed cabbage in a bowl for mixing the filling in.

  • Shiitake mushrooms – Soak mushrooms in 1 litre of boiling water for half-hour. Squeeze out extra liquid and finely chop into 2 mm items. Add to the filling bowl.

  • Potato – Add grated potatoes to filling combine, together with all of the liquid that leached out if you grated it. We would like all that starchy juice for its binding energy!

  • Filling – Add remaining substances into the filling bowl, combine to mix. It can look crumbly – don’t be concerned, all the things sticks collectively higher when steamed because of the potato.

  • Dumpling wrappers – Take one wrapper from the packet. Preserve unused wrappers lined so they do not dry out.

  • Wrap dumplings – (The very best demonstration is within the video on the 1m 30s mark!) Place a wrapper in your non-dominant hand. Dip your index finger in water and run it alongside the decrease half of the wrapper (edge closest to you). Place 1 loosely-packed tablespoon of filling within the centre. Fold the wrapping over the filling, then seal with pleats. (If that is too exhausting, skip the pleats and seal flat).
  • Completed dumplings – Stand dumpling upright with the pleats on prime, and evenly press all the way down to flatten the bottom. Form gently right into a slight curve. Place on a tray evenly dusted with cornflour/cornstarch. Repeat for remaining dumplings. Preserve accomplished dumplings lined with a tea towel to stop them from drying out. Should you’re making forward, cowl dumplings with cling wrap and refrigerate. See storage notes.

Prepare dinner (pan-frying + steaming):

  • Cooking vessel: Use a big non-stick pan with a lid (Be aware 6).

  • Pan fry: Warmth 1 tablespoon oil over medium excessive warmth. Pan fry 12 to fifteen dumplings for two minutes till the bottom is golden brown.

  • Steam: Pour over 1/4 cup water over the dumplings within the skillet – it’ll steam and bubbly vigorously! Place the lid on and steam for five minutes or till the water within the pan has evaporated.

  • Cooked! Take away the lid. The water ought to have been pushed off, and the wrapping must be semi-transparent (indicating it’s cooked). The bottom must be crispy once more. If not, depart the pan uncovered for a bit till the bottom crisps up once more within the oil.

  • Serve: Scoop the dumplings up with a spatula and place on a serving plate. Serve with soy sauce and chili paste for dipping, or rice vinegar combined with soy sauce. Greatest served contemporary – I get one other batch cooking as we eat the freshly cooked ones!

Steaming-only possibility:

  • Utilizing both a bamboo steamer set over a big wok with simmering water, or different bigger steamer. Line with a fitted sheet of parchment paper with holes, and steam the dumplings for 8 minutes.

Recipe Notes:

1. Dried shiitake mushrooms are higher than contemporary as they’ve a extra intense flavour and gained’t make the submitting watery. Discover them in Asian shops and the Asian aisle of huge grocery shops.
To substitute with contemporary mushrooms, finely chop then sauté in a bit oil till the water leeches out and it’s darkish brown. Cool then measure out 1 cup evenly packed. You’ll in all probability want round 250g / 8oz mushrooms.
2. Tofu – you should definitely use agency tofu, labelled as such. Delicate tofu and comfortable silken tofu is just too delicate.
3. Potato – the key ingredient! It binds the filling when cooked so it doesn’t crumble out all over the place whereas consuming. Uncooked potato is superior to starch powders like cornflour/cornstarch, rice flour and so on which make the filling unpleasantly mushy. Solely 2 tablespoons makes all of the distinction!
4. Sesame oil – Use toasted (brown-coloured oil, commonplace in Australia) moderately than untoasted (yellow).
5. Dumpling wrappers – Spherical white wrappers offered within the Asian fridge part of huge grocery shops (I take advantage of Double Merino from Woolworths) and Asian grocers. They arrive in packs of 30 or so, so in the event you don’t suppose you’ll use them once more quickly, simply get 1 packet. Else, in the event you’re a daily dumpling maker, get 2 packs because the filling is sufficient for as much as 35 dumplings.
6. Lid – To entice the steam contained in the skillet to cook dinner the dumplings. Use one from every other pot or skillet, so long as it’s the similar measurement or bigger than the skillet circumference. Alternatively use a baking tray.
7. Storing – Raw dumplings will preserve within the fridge for a few days, both in an hermetic container (single layers) or on a tray lined with cling wrap. They will also be frozen for 3 months. Thaw earlier than cooking.
Cooked dumplings could be stored for 3 days. Greatest to reheat within the microwave or steamed once more. However as talked about proper upfront, it isn’t the identical as freshly made!

Diet Info:

Energy: 48cal (2%)Carbohydrates: 7g (2%)Protein: 2g (4%)Fats: 2g (3%)Saturated Fats: 1g (6%)Polyunsaturated Fats: 1gMonounsaturated Fats: 1gTrans Fats: 1gLdl cholesterol: 1mgSodium: 123mg (5%)Potassium: 38mg (1%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 10IUVitamin C: 2mg (2%)Calcium: 15mg (2%)Iron: 1mg (6%)

Lifetime of Dozer

Dozer in guard canine mode? In no way. Simply ready for the subsequent particular person to come back via the door for ear-rubs. No one comes inside with out giving him ear-rubs!!



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