Dumplings are a global history. Sought to be brought into the world as far back as in 200 A.D., dumplings are ancient food. With no definite origin noted down in ancient texts, Chinese dumplings were supposedly originated in an attempt to stretch a simple meal into fancy steamed and boiled dough balls stuffed with pork and meat. Having known as a popular food that was carried further from the ancient Asians, dumplings are a comfort meal that is made using meat or vegetables by wrapping them in the dough.
Tracing down the history, the first-ever dumplings appeared in a Roman cookery book called Apicius. It is the same recipe that still continues to make millions of people crave for juicy dumplings. If you read that book, you will find how beautifully roasted and chopped vegetables are mixed with seasoning and moistened with a beautiful broth and poached in perfectly seasoned water. YUM!
Dumplings or dim-sums are love and if you make the filling right, your dumpling will for sure melt a million hearts. This simple recipe here will take you through the traditional way of preparing dumplings and a delectable vegetarian filling. I have also mentioned some of the most asked questions in the recipe card for troubleshooting the most common problems while making dumplings.
What makes a dumpling filling spectacular?
- A balance in the ingredients
- Proper seasoning
- Intelligent use of spice
- A moist texture that will make juicy dumplings
What are some of the best fillings?
When it comes to prepping the perfect filling for dumplings, you can go wild with vegetables and meat. However, a certain balance in the seasoning is required. The best filling for dumplings can depend on your choice of vegetables or veggies that you fancy the most. You can throw in carrot, Chinese cabbage and lemongrass, you can also make a kick-ass dumpling filling using mushrooms, carrots, chives and seasonings. But, if you ask me a perfect filling, I will definitely vow on the one I have mentioned in the recipe. The vegetarian dumpling filling that I have mentioned in the recipe helps the dumpling gain that beautiful juicy texture. With the perfect amount of seasonings and soy, the vegetable dumpling filling mentioned below will give you impeccable juicy dumplings.
While preparing the recipe, make sure that you use at least one ingredient that has the ability to absorb the moisture whilst poaching and make the dumplings moist and juicy. Do not miss to add a protein of your choice to the filling too. If you wish to cook the vegetables before filling the wrappers, you can do that. I prefer to finely chop the vegetables in a chopper and add the seasoning. Wait a little while for the vegetable to lose a little water and beat the mixture well before assembling.
Without further ado, let’s get into the recipe.
Vegetable Dumpling Wrappers and Fillings
Learn this quick, simple and easy way to make dumplings at home using basic vegetables from the refrigerator.
For Dumpling Wrappers
- 1 1/2 cup All-Purpose Flour
- 1 cup` Hot water
- 1 pinch salt
For Dumpling Filling
- 1 tbsp Finely minced ginger
- 1 Large onion chopped
- 1 1/2 cups Cabbage (shredded)
- 1 1/2 cups Carrots (shredded)
- 1 cup Chives
- 1 cup Coriander (Parsley)
- 1 tbsp Soya Sauce
- Salt accoding to taste
- Pepper according to taste
For Dumpling Wrappers
Start by putting the flour in a medium-sized bowl and add a pinch of salt
Start by making a well in the flour mixture and gradually adding water to form the dough
Using warm water will help you form the dough seamlessly
Cover with a damp cloth and let it rest for 10 minutes (at least)
For Dumpling Filling
In a bowl, mix all the ingredients mentioned in the list of ingredients for the filling. This will include the vegetables and the seasonings
Mix everything really well and keep it aside for a little while till the cabbage starts leaving the water. This water will help you keep the dumplings juicy.
When I posted this recipe on Instagram, I was asked multiple questions related to the making of vegetable dumplings. I have listed down all the questions here with answers that shall help you when you plan to make this recipe.
What if my dumpling fillings leave a lot of water?
When it comes to using vegetables like cabbage and mushrooms, they leave a lot of water after adding salt. In case you notice your dumpling filling leaving a lot of water, tilt the bowl with the filling and try to separate the water from the filling. Drain this water before prepping the dumplings.
How should I shape the vegetable dumpling wrappers at home?
You can easily make vegetable dumpling wrappers at home using the recipe I have posted on my Instagram highlights.
You can also purchase ready to make wrappers from the market, instead of making the dough. But these will also require folding at home.
Can I use wheat flour for making the dumpling wrappers?
Yes. You can use plain wheat flour to make the dumpling wrappers. Just use Plain wheat flour instead of all-purpose flour.
How should I cook the dumplings if I don’t have a steamer?
Cooking dumplings is simple without a steamer. You will need a pan to fry and steam them. Follow the below-mentioned steps to cook vegetable dumplings without a steamer.
- Heat 2 tbsp of oil in a pan over medium heat
- Place the dumplings in the pan once the oil is hot
- Pour a thin layer of water in the pan and cover with the lid on medium-low heat
- Allow the dumplings to steam well until the water has evaporated
- Remove the cover and serve hot with chilli garlic oil or a spicy schezwan chutney/sauce
Did you try this recipe? If yes, I would love to see your creations. Tag @cheryl_rambles on Instagram or hashtag your creation using #cherylrambles.
Looking forward to your creations!
Until my next recipe,
Stay safe and keep cooking amazing food!