Veg Dumplings

Homemade veg dumplings are an Indian appetizer that's great for sharing. These come with a super flavorful veggie filling and a simple dough you can whip up fast.

Ingredients

• 2 cups all-purpose flour
• 0.5 teaspoon salt (for dough)
• 0.75 cup water (for dough)
• 1 tablespoon oil (for dough)
• 1 tablespoon oil (for filling)
• 1 medium onion
• 1 cup shredded cabbage
• 0.5 cup finely grated carrots
• 0.5 cup finely chopped bell pepper
• 0.25 cup finely chopped green beans
• 3 cloves garlic
• 1 inch ginger
• 1 green chili
• 0.5 teaspoon salt (for filling)
• 0.25 teaspoon black pepper
• 1 tablespoon soy sauce
• 0.5 teaspoon sesame oil
• 2 tablespoons chopped fresh cilantro
• 0.25 cup water (for dipping sauce)
• 2 tablespoons soy sauce (for dipping sauce)
• 1 tablespoon rice vinegar
• 1 teaspoon brown sugar
• 0.5 teaspoon minced ginger (for dipping sauce)
• 0.25 teaspoon red chili flakes

Instructions

1. To prepare the dough, mix 2 cups all-purpose flour and 0.5 teaspoon salt in a large bowl. Gradually add 0.75 cup water, mixing until a shaggy dough forms. Add 1 tablespoon oil and knead the dough on a clean surface for 5-7 minutes until it is smooth and elastic. Cover the dough with a damp cloth and let it rest for 20 minutes.
2. While the dough rests, prepare the filling. Thinly slice 1 medium onion. Shred 1 cup cabbage. Finely grate 0.5 cup carrots. Finely chop 0.5 cup bell pepper. Finely chop 0.25 cup green beans. Peel and finely chop 3 cloves garlic. Peel and finely chop 1 inch ginger. Finely chop 1 green chili.
3. Heat 1 tablespoon oil in a large pan or wok over medium heat. Add the chopped garlic, ginger, and green chili. Cook for 1 minute until fragrant.
4. Add the sliced onion to the pan and cook for 2-3 minutes until it softens slightly. Add the shredded cabbage, grated carrots, chopped bell pepper, and chopped green beans. Stir-fry for 5-7 minutes over medium-high heat until the vegetables are tender-crisp.
5. Remove the pan from heat. Stir in 0.5 teaspoon salt, 0.25 teaspoon black pepper, 1 tablespoon soy sauce, 0.5 teaspoon sesame oil, and 2 tablespoons chopped fresh cilantro. Mix well and let the filling cool completely.
6. Divide the rested dough into 24-28 equal small portions. Roll each portion into a thin circle, about 7-8 centimeters in diameter.
7. Place 1-1.5 teaspoons of the cooled vegetable filling in the center of each dough circle. Moisten the edges of the dough with a little water. Fold the dough in half to create a semi-circle, then pleat the edges to seal and form a dumpling shape.
8. Prepare a steamer. If using a bamboo steamer, line it with parchment paper or cabbage leaves to prevent sticking. Place the dumplings in a single layer in the steamer basket, ensuring there is space between them so they do not stick together.
9. Steam the dumplings over boiling water for 10-12 minutes, or until the dough is translucent and cooked through. Repeat with the remaining dumplings.
10. While the dumplings are steaming, prepare the dipping sauce. In a small bowl, combine 0.25 cup water, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon brown sugar, 0.5 teaspoon minced ginger, and 0.25 teaspoon red chili flakes. Mix well until the sugar dissolves.
11. Serve the hot steamed vegetarian dumplings immediately with the prepared dipping sauce.

View the interactive Veg Dumplings recipe