Vegetable Dumplings (Potstickers!) | RecipeTin Eats

Only a mere 4 years after sharing traditional 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!

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

Cooked Vegetable Dumplings (Potstickers)
This hybrid technique 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 masking 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 reality is that relating to vegetable (somewhat than meat) dumplings, they vary from mediocre to simply plain dangerous. The most important 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, at the moment we’re making $63.60 price of dumplings with components that value lower than $10!

My workforce additionally declares these selfmade 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 workforce 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 technique is my favorite.
Showing the inside of Vegetable Dumplings (Potstickers)
Exhibit B: Proof of no mushy filling. It’d look crumbly nevertheless it’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 actually tastes like what you get at the very best yum cha eating places and high dumpling eateries. It’s contemporary and flavoursome, with actual textures of greens somewhat than mushy and insipid.

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

Our resolution? 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 for those who use rice flour, cornflour and so forth).

There was a LOT of gleeful bouncing across the kitchen after 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 you might want 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 nowadays even within the Asian part of enormous grocery shops in Australia.

    Substitute: Recent shiitake mushrooms don’t have the identical depth of flavour so I actually encourage you to hunt out dried. However for those who 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 somewhat than flavour.

  • Agency tofu – It must be agency tofu because the mushy, custardy-like tofu is simply too delicate and can disintegrate right into a watery mess. This offers 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 which acts because the binding agent with out making the filling flip into an disagreeable mush which is what occurs for those who use 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 might 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 advantageous too.

Dumpling wrapper (gow gee)

These spherical dumpling wrappers are even offered in giant grocery shops nowadays, 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 a few Coles:

Vegetable dumpling wrapper

Easy methods to make Vegetable Dumplings

Heads up – this part on how you can make Vegetable Dumplings is kind of lengthy as I stroll by means of how you can make the filling, wrap and cook dinner the dumplings.

I promise it isn’t laborious for those who don’t get too hung up in regards to the form of your dumplings. Bear in mind – it can nonetheless style incredible even when yours are a bit lopsided. Life will not be a magnificence pageant!

Should you’re already a Dumpling Grasp, be happy to skip straight right down to the recipe or the recipe video.

Vegetable Dumplings recipe snapshot

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

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

How straightforward was that?? 🙌🏻

Easy methods to make the Filling

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

1. Wilt cabbage

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

  • Toss by means of 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 also 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 normally 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 reduce into 3-4 mm batons.

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

You should definitely use FIRM tofu, not silken / mushy tofu which is simply too delicate. It would flip into mush!

4. Finely grated potato – for binding

The key ingredient for the very 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 just like grate the potato very finely.

  • It’s essential to use a advantageous grater, not a field grater which can shred the potato into giant strands not grate it finely. The potato must be grated actually finely like pictured above so as 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 leeched by greens and acts as a binder, with out turning the filling into mush.

Observe: I grate the potato simply earlier than including into the combination so it doesn’t flip brown/purple from oxidisation. Nevertheless it doesn’t matter if it does flip brown 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 the above components plus all different remaining filling components (soy sauce, seasonings, aromatics, inexperienced onion, sesame oil) then combine with a spoon till mixed.

The combination will probably be crumbly, 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’d like crumbly!

Easy methods to wrap Chinese language dumplings

I may spend plenty of phrases explaining how you can wrap Chinese language dumplings. However I’m not as a result of there’s a recipe video beneath which is one of the best ways to show it!

Don’t get too hung up on the wrapping. I do know the pleats look beautiful 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. Tastes the identical. A lot sooner to make!

So, right here’s my fast phrases and step images clarification of how you can wrap dumplings:

How to wrap Vegetable Dumplings (Potstickers)

Dominant hand – My proper hand, which I write with, maintain a knife with and so forth. Non-dominant hand – My left hand.

  1. Place a wrapper in 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 for those who 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. Should you do the entire rim, you’ll perceive shortly 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 submitting doesn’t shrink a lot so that you don’t have to overstuff the dumplings.

  3. Preserving 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 needs to connect itself to it).

  4. Ranging from the far left, use your Dominant hand to do one pleat then press to seal. Work alongside by means of to the fitting, urgent firmly to seal. If that is proving too troublesome, simply fold the wrapper over and seal flat. Your dumpling will look completely different however it can 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 a detailed 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 calmly 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)

Easy methods to cook dinner dumplings (pan-steamed)

These dumplings might be steamed, however pan-fried steaming is my favorite technique of cooking since you get the very best of each worlds: crispy base plus steamy goodness!

How to pan-steam Vegetable Dumplings (Potstickers)
  1. Pan fry first – Use a non stick skillet with a lid. It doesn’t must be goal made for that skillet, simply any lid that’s the dimension of the skillet or bigger is okay. You’ll see within the video that the one I take advantage of is bigger. Don’t have a lid? Use a baking tray or related. Something to entice the steam in to cook dinner the dumplings!

    Warmth oil in a non-stick skillet. Then place 12 to fifteen dumplings within the pan and cook dinner till the bottom is golden brown.

  2. Golden brown base – That is your aim. It doesn’t should be as golden as pictured in step 2 above. That is simply the way in which 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 shortly place the lid on to entice the steam within the pan.

    Throughout this steaming section, 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 needs to be semi clear as soon as cooked.

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

  6. Switch the cooked dumplings onto a serving plate utilizing a spatula then serve with a dipping sauce.

    Dipping sauce – I wish to serve with soy sauce combined with chilli paste. A combination of soy sauce and vinegar can also be generally used.

Dipping Vegetable Dumplings (Potstickers) in chilli soy dipping sauce

What to serve with Vegetable Dumplings

With pork dumplings, I all the time really feel like I want so as to add a aspect of greens as a result of my mom did such a fantastic job of mind washing me after I was a child into believing that it’s not a whole meal and not using a ample quantity of greens.

Isn’t it so nice then that these little infants are jam full of greens? So, ma. I’ll simply have a giant plate of those for dinner, thanks!😂

OK, OK, getting critical although. If you wish to fill out the meal and make the dumplings go additional, strive 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 additional large cabbage for the dumplings!) and my leafy Asian Aspect Salad.

Options 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 keep in mind, don’t get labored up about good dumplings! Doesn’t matter what they appear to be. They may nonetheless style nice! -Nagi x

The RecipeTin dumpling information

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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 stand out as a result of you’ll be able to truly style the greens and it is bought good texture, somewhat 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 simply too difficult, simply seal it flat. Fast, straightforward, and tastes precisely the identical. 🙂


Wilted cabbage for Filling:


  • 8 dried shiitake mushroom (40 g complete), medium dimension (Observe 1)
  • 3/4 cup agency tofu , finely diced into 3-4mm / 1/8″ cubes (Observe 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 , – for binding (Sebago, russet, Maris piper, Observe 3)
  • 1 1/2 tsp toasted sesame oil (Observe 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 then seize handfuls and squeeze out extra water as finest you’ll be able to. Place cabbage in a bowl (“Filling bowl”).

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

  • Filling – Add remaining components into the Filling bowl then combine to mix. It would look crumbly – don’t fret, they stick collectively higher when steamed due to the potato.

  • Dumpling wrappers – Open the packet and peel off one wrapper. Preserve unused wrappers lined so they do not dry out.

  • Wrap dumplings – Greatest demo is to observe the video at 1:30! Place a wrapper in your non-dominant hand. Dip your finger in water then run it alongside the decrease half (closest to you). Place 1 loosely packed tablespoon of Filling within the centre. Fold the wrapping over the filling, then seal with pleats. (If too laborious, skip the pleats and seal flat).

  • Completed dumplings – Stand upright with the pleats up, then calmly press right down to flatten the bottom. Form right into a slight curve. Place on a tray calmly dusted with cornflour/cornstarch. Preserve completed dumplings lined with a tea towel to stop them from drying out. Should you’re making forward, cowl with cling wrap and refrigerate. See storage notes.

Cook dinner (pan fried steaming):

  • Cooking vessel: Use a big non stick pan with a lid (Observe 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: Add 1/4 cup water into the skillet – it will likely be steamy! Clamp 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 evaporated, the wrapping needs to be semi-transparent (indicating it’s cooked) and the bottom needs to be crispy once more. If not, depart the pan uncovered for a bit till the bottom crisps up once more.

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


  • Utilizing both a bamboo steamed set over a big wok with simmering water, or different bigger steamer, 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 enormous grocery shops.
To substitute with contemporary, finely chop then sauté in somewhat oil till the water leeches out and it’s darkish brown. Cool then measure out 1 cup calmly packed. You’ll most likely want round 250g / 8oz mushrooms.
2. Tofu – be sure you use agency tofu, labelled as such. Smooth tofu is simply too delicate.
3. Potato – the key ingredient! Binds the filling so it doesn’t crumble out in all places when consuming with out making the filling unpleasantly mushy (cornflour/cornstarch, rice flour and so forth all end in mushiness). Solely 2 tablespoons makes all of the distinction!
4. Sesame oil – Use toasted (brown, commonplace in Australia) somewhat than untoasted (yellow).
5. Dumpling wrappers – Spherical wrappers offered within the Asian fridge part of enormous grocery shops (I take advantage of Double Merino from Woolworths) and Asian shops. They arrive in packs of 30 so for those who don’t assume you’ll use them once more quickly, simply get 1 packet. Else, for those who’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 some other pot or skillet, so long as it’s the similar dimension or bigger. Different – 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 can be frozen for 3 months. Thaw earlier than cooking.
Cooked dumplings might be saved for 3 days. Greatest to reheat within the microwave or steamed once more. However as talked about proper upfront, it’s not the identical as freshly made!

Diet Data:

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%)

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