Vegetable dumplings

Vegetable dumplings

Ingredients (Makes 25-30)

  • 1 cup finely chopped green cabbage                                   
  • ½ cup grated carrot                                                    
  • ¼ cup chopped coriander leaves                                                         
  • ¼ tsp finely grated fresh ginger                                               
  • 75 g firm tofu, diced     
  • 25-30 dumpling wrappers                                  
  • 2 tablespoons of oil for frying                                                            
  • Sweet chilli sauce for dipping.


Place cabbage, carrot, coriander, ginger and tofu in a bowl and season with pepper.
Place baking paper on a large tray. Moisten edge of a dumpling wrapper and place a teaspoonful of the mixture in the centre.
Fold in half to form a half moon shape, then pinch the edges to seal.
Repeat with remaining dumpling wrappers.
Add oil to a large non-stick frying pan and heat to medium-high.
In batches, add dumplings, flat-side-down, in a single layer. Pan fry until golden on both sides.
With the last dumplings still in frying pan, add 1-2 cm of water into the pan, bring to the boil, then cover and reduce heat to medium-low.
Simmer for 6-8 minutes or until the water has almost evaporated and dumplings are soft. Repeat with remaining batches and add more water as needed.
Serve with a small bowl of sweet chili sauce.

Recipe adapted from                                  

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