Vegetable Dumplings Recipe

Prepare vegetables

Thinly shred the cabbage and place it in a large bowl. Sprinkle with 1/2 teaspoon salt, toss, and let sit 8–10 minutes to draw out moisture. After resting, squeeze the cabbage firmly in a clean kitchen towel or between hands to remove as much liquid as possible. Set aside.

Cook mushrooms and aromatics

Heat 1 tablespoon neutral oil in a skillet over medium-high heat. Add the finely chopped shiitake mushrooms and cook 3–4 minutes until they release moisture and begin to brown. Add the minced garlic and ginger and cook 30–45 seconds until fragrant.

Add tofu and carrots

Add the crumbled pressed tofu and grated carrot to the skillet. Cook 3–4 minutes, breaking up tofu with a spatula, until mixture is heated through and moisture is reduced.

Season and bind filling

Stir in soy sauce (2 tbsp), rice vinegar (1 tsp), sesame oil (1 tsp), cornstarch (1 tbsp), black pepper (1/2 tsp) and the squeezed cabbage. Cook another 1–2 minutes while stirring so the cornstarch starts to thicken and ingredients combine. Taste and adjust salt (up to the 1 tsp indicated) as needed. Remove from heat, fold in the sliced scallions, and let the filling cool to room temperature before filling wrappers.

Prepare a small bowl of the 1/4 cup water for sealing wrappers and a clean work surface. Place a dumpling wrapper flat in your palm or on the work surface. Put about 1 teaspoon to 1 tablespoon of the cooled filling (depending on wrapper size) in the center — don’t overfill (approximately 1 tablespoon for 3–4 inch wrappers). Dab water around half the edge of the wrapper, fold the wrapper over the filling to create a half-moon, and press to seal. Optionally pleat the sealed edge for a tight seal. Repeat until all filling or wrappers are used (should make ~30–36 dumplings). Keep finished dumplings on a lightly floured tray in a single layer so they don’t stick.

Pan-fry and steam (potstickers)

Heat a nonstick or cast-iron skillet over medium heat and add 1 tablespoon neutral oil, swirling to coat. Arrange dumplings in the pan in a single layer with space between them. Fry 2–3 minutes until the bottoms are golden brown. Carefully pour 1/2 cup water into the pan (it will sizzle), quickly cover with a tight-fitting lid, and reduce heat to medium-low. Steam for 5–6 minutes until water has evaporated and wrappers are cooked through. Remove lid and cook 30–60 seconds more to re-crisp bottoms if desired. Transfer dumplings to a plate.

Alternative: Boil (soft dumplings)

Bring a large pot of water to a simmer. Add dumplings in batches without crowding. Stir gently so they don’t stick. When they float, cook 2–3 minutes more to ensure filling is hot. Remove with a slotted spoon and drain.

Alternative: Steam (soft steamed dumplings)

Line a bamboo or metal steamer with parchment or cabbage leaves. Arrange dumplings without touching. Steam over boiling water for 8–10 minutes until wrappers are translucent and filling is hot.

Serve dumplings hot with a dipping sauce. A simple dipping sauce: combine 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon sugar or honey (optional), and sliced scallions or chili flakes to taste. Garnish dumplings with extra scallions or sesame seeds if desired.