Pan-Fried Vegetable Dumplings
Delicious, savory vegetable dumplings pan-fried to crispy perfection. A delightful appetizer or side dish that’s easy to make.
Nutrition
Calories: 250cal
Carbohydrate: 35g
Protein: 7g
Fat: 10g
Cholesterol: – -mg
Sodium: 420mg
Difficulty Level: easy
40 min Prep
20 min Cook
1 hr Total
4 Servings
Ingredients
- 1 cup cabbage, finely chopped
- 1/2 cup carrot, grated
- 1/2 cup tofu, crumbled
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 30 round dumpling wrappers
- 2 tablespoons vegetable oil (for frying)
- 1/4 cup water (for steaming)
- Salt and pepper to taste
Instructions
- In a large bowl, combine cabbage, carrot, tofu, green onions, and garlic. Mix well.
- Add soy sauce, sesame oil, ground ginger, and season with salt and pepper. Stir to combine the flavors through the vegetable mixture.
- Place a dumpling wrapper on a clean, dry surface. Keep the remaining wrappers covered with a damp towel to prevent them from drying out.
- Spoon about 1 tablespoon of filling onto the center of the wrapper. Do not overfill to avoid tearing the wrapper.
- Dip your finger in water and moisten the edge of the wrapper. Fold the wrapper in half, enclosing the filling, and press together at the edges to seal. If needed, pleat the edges for a decorative effect.
- Repeat with the remaining wrappers and filling until all dumplings are formed.
- In a large non-stick skillet, heat the vegetable oil over medium-high heat (around 375°F) until shimmering.
- Add the dumplings, flat side down, in a single layer. Fry for 2-3 minutes or until the bottoms are golden brown.
- Carefully pour in 1/4 cup of water and cover immediately with a lid to steam. Let it steam for about 5 minutes to ensure the filling is cooked through.
- Remove the lid and cook for an additional 2 minutes to re-crisp the bottoms.
- Tip: Serve the dumplings with a dipping sauce made from soy sauce, rice vinegar, and a dash of chili oil for added flavor.
