I crave dumplings quite a bit so to go with my Taiwan posts, I figured I’d share my easy homemade vegan vegetable dumplings recipe not just for me to curb my craving but for you to bring the taste of Taiwan home to your kitchen too!
- 2 green onions, finely diced
- 1 1/2 cups of cabbage, finely sliced
- 1 small carrot, finely chopped
- 2/3 cup of mushrooms, finely chopped
- 2 garlic cloves, finely minced
- 1 tablespoon of soy sauce, tamari or coconut aminos
- 1 teaspoon of sweet chilli sauce
- 20 fresh wonton wrappers, gluten free if desired
Over medium heat, add the sesame oil into a large frying pan and saute the garlic, onions, cabbage, carrot and mushrooms for 5 minutes or until the vegetables are translucent and fragrant.
Transfer the cooked vegetables to a large bowl and stir in the soy sauce and sweet chilli sauce. Place in the fridge to allow the mixture to cool for about 20 minutes.
In the meantime, arrange your wonton wrappers on a clean, flat surface.
Remove veggie mixture from the fridge and spoon approximately 2 teaspoons into the center of the wonton and lift the sides of the wonton wrapper up and twist to enclose the contents, like a little pouch, pinching the twist closed to secure it. Repeat until you have used all of the mixture.
Line the base of a large steaming basket with baking paper and place the dumplings into the steamer in a single layer.
Fill a wok (or large saucepan) about 1/3 full with water and bring it to a boil. Carefully place steamer over your wok/saucepan, making sure the water doesn’t touch the bottom.
Steam the vegetable dumplings for approximately 10 – 15 minutes or until the wonton wrapper becomes translucent.