Best 4 Vegetarian Dumplings Recipes

VEGETARIAN STEAMED DUMPLINGS

Steps:

• Preheat the oven to 200 degrees F.
• Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 20 minutes. After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl. Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine.
• To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
• Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a simmer over medium heat. Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.

VEGETABLE STEW WITH DUMPLINGS (VEGETARIAN)

Steps:

• In a large dutch oven, saute the onion in olive oil over med. heat for approximately 5 mins or until tender.
• Add garlic and saute just until fragrant (approx. 1 min) - be careful not to burn.
• Add flour and stir unil mixed.
• Add apple cider or sherry vinegar, light brown sugar, and dijon mustard.
• Stir until combined.
• Slowly stir in broth.
• Add cinnamon, chopped carrots, and chopped potatoes.
• Bring to a boil, reduce the heat, and simmer until thickened and vegetables are tender (approx. 45 mins).
• Add frozen peas and frozen corn and cook an additional 10 mins or until cooked through.
• Taste and season with salt and pepper if desired. (Can be served at this point if not using the dumplings).
• If making the Dumplings -
• Combine Bisquick and skim milk (and fresh herbs if desired) in mixing bowl and stir until combined and soft dough forms.
• Drop by rounded teaspoons into hot stew.
• Cover and cook until done (approx. 10 mins).
• You may need to turn your dumplings in order to cook evenly about 1/2 way through - especially if they are large.

VEGETARIAN WONTON DUMPLINGS

Steps:

• Wonton Dumplings:
• Dry carrots, tofu, mushrooms, spinach, cabbage, garlic and cilantro thoroughly with a clean tea towel or paper towels.
• Place in food processor, and chop very finely.
• Place vegetable mixture into a large bowl.
• Mix together egg, ginger, soy sauce, cornstarch, hoisin sauce, sesame oil and salt, then add to vegetable mixture, mixing well.
• Drain any excess liquid from mixture.
• Place wonton wrappers, one at a time, on flat work surface (keep the rest of the wrappers from drying out by covering with a damp tea towel).
• Place a spoonful of mixture on center, brush water around edges of wrapper and crimp shut to seal.
• Repeat process until all ingredients are used up.
• Bring a large pot of salted water to a boil.
• Add wontons, 12 at a time to water, and cook for about 4 minutes, or until dumplings float to surface.
• Use a slotted skimmer to remove from water, and set aside in a bowl.
• (don't allow the wontons to touch while still hot or they may stick.
• Dipping Sauce:
• Thoroughly mix all sauce ingredients together and set aside.
• To serve, arrange wontons on a platter, and pass with Dipping Sauce.

VEGETARIAN DUMPLINGS

Steps:

• To make the vegetable filling:
• In small bowl, combine mushrooms with boiling water to cover. Let sit 30 minutes to soften. Drain; remove tough stems and finely dice caps. Set aside.
• In small bowl, combine noodles with boiling water to cover. Let sit 10 minutes to soften. Drain; finely dice. Set aside.
• Bring a large pot of water to boil over high heat. Add the cabbage; blanch until just wilted. Using a slotted spoon, remove cabbage to strainer set over a large bowl. Press down on cabbage to squeeze out all liquid. Transfer to cutting board; roughly dice. Using the same pot of boiling water, repeat the process with the bok choy. Place all chopped vegetables in large bowl.
• Finely dice the dried bean curd; add to vegetable mixture.
• Add the sesame oil, soy sauce, ginger, and monosodium glutamate (optional) to the vegetable mixture. Stir in chopped mushrooms and noodles until completely incorporated.
• To make the wrappers:
• Place the flour and salt in a large bowl. Slowly add water and mix with your hands. Knead the mixture until it forms a soft dough.
• Place the dough on a lightly floured counter and knead until very smooth. Divide dough into 50 small, equal pieces. Flatten each piece with your hand to form a thin, round pancake, approximately 3 inches in diameter. The center should be slightly thicker than the edges.
• To wrap the dumplings: (See step-by-step photo tutorial)
• Using a spoon or chopsticks, place one heaping tablespoon of dumpling filling in the center of the dumpling wrapper.
• Using your fingertip, wet the outer edge of the dumpling wrapper with water. Fold up the si While holding the dumpling lengthwise, curved side up, use your index finger and thumb to pinch the edges of the dough on one side of the dumpling into "pleats," pressing each pleat against the flat side of the dough to seal the dumpling as you go. Start at one corner of the dumpling and work your way to the center (making three to four "pleats"). Then work from the other corner to the center creating another three to four "pleats."
• Firmly press the pleated side of the wrapper against the flat side to be sure the dumpling is completely sealed. If there is too much filling and the dumpling cannot be sealed, remove the extra filling to prevent leakage during cooking.
• Line up the finished dumplings on a foil-lined cookie sheet to prevent them from sticking. You can freeze dumplings this way for up to one month.
• To cook:
• To cook the dumplings, gently lower them into a medium pot of boiling water and boil for approximately three to five minutes. They are done when the dumpling skins are translucent and the dumplings have been floating for about three minutes. Remove from pot carefully with a slotted spoon.
• Serve hot.
• For dipping sauce:
• In small serving bowl, combine all ingredients. Serve with dumplings.