Pan-Fried Vegetable Dumplings Recipe

By
Shao Z.
Shao Zhi Zhong is a contributing writer at Serious Eats.
Shao Z.
Shao Zhi Zhong is a Chinese-born and Philadelphia-raised food writer and recipe developer who specializes in Chinese home cooking. She's also a web designer.
Learn about Serious Eats' Editorial Process
Updated Aug. 29, 2018
20140228-vegan-dumpling-17.jpg
Photographs: Shao Z.

Pan-fried dumplings stuffed with cabbage, carrots, five-spiced tofu, and seitan.

Recipe Facts

Active: 60 mins
Total: 60 mins
Serves: 24 dumplings

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Ingredients

For the Filling:

  • 1/2 cup finely diced carrot

  • 1/2 cup finely diced five spice tofu

  • 1/2 cup finely diced seitan

  • 1/4 ounce dried wood ear mushrooms, rehydrated and finely diced (about 1/4 cup)

  • 1 cup finely diced cabbage

  • 2 tablespoons minced garlic

  • 1 tablespoon minced scallion whites

  • 1/2 teaspoon sugar

  • 2 teaspoons sesame oil

  • 2 teaspoons soy sauce

  • 1/2 teaspoon white pepper powder

  • 1/4 teaspoon salt

  • 2 teaspoons cornstarch

  • 24 packaged dumpling skins (keep tightly wrapped until ready to use)

  • 1 tablespoon vegetable oil

For the Dipping Sauce:

  • 1 teaspoon sesame oil

  • 4 teaspoons light soy sauce

  • 2 teaspoons rice vinegar

  • 1 scallion, sliced

Directions

  1. For the Dumplings: Combine carrots, tofu, seitan, mushroom, cabbage, garlic, scallion, sugar, sesame oil, soy sauce, white pepper, salt, and cornstarch in a large bowl and mix well. Filling can be made up to 2 hours in advance. Stir well just before using.

  2. Prepare a dumpling wrapping station with a small bowl of water, your skins, your filling with a spoon, and large parchment-lined plate or tray to hold finished dumplings. To begin wrapping the dumpling, place a little less than a tablespoon of the filling in the middle of the wrapper. Dip one finger in the water and wet half of the outer edges of the dumpling. Fold the wrapper in half and pinch the center together. Starting from the center, start pleating each side. Make 2 to 3 pleats on each side of the dumpling, pinching tightly shut. Place on plate. Repeat with remaining dumplings, making sure they don't touch on the plate.

  3. To pan-fry the dumpling, heat 1 tablespoon of oil on medium high heat in a large non-stick pan with a lid. When the oil is shimmering, add the dumplings, trying to avoid letting them touch each other. Pan-fry, swirling gently, until the bottom of the dumplings are golden, about 2 minutes. Holding the lid of the pan in one hand, pour 1⁄4 cup of water into the pan. Cover the pan with the lid and steam the dumplings for 2 minutes. After 2 minutes, remove the lid. Most of the water should have evaporated. If there’s a little water remaining in the pan, it’s ok. Continue pan-frying the dumplings, swirling occasionally, until the bottoms are crispy again and any remaining water is gone. When the dumplings are done, transfer onto layers of paper towel to blot off excess oil.

  4. For the Sauce: Combine sesame oil, soy sauce, vinegar, and scallion in a small bowl. Serve with dumplings immediately.

This Recipe Appears In

Nutrition Facts (per serving)
49 Calories
2g Fat
6g Carbs
3g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 49
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 143mg 6%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 8%
Total Sugars 1g
Protein 3g
Vitamin C 3mg 17%
Calcium 66mg 5%
Iron 1mg 6%
Potassium 107mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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