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Thin Skinned Vegetable Dumplings


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  • Author: Chef Sophia
  • Total Time: 1 hour 20 minutes
  • Yield: 4 servings 1x
  • Diet: Low Salt

Description

Thin Skinned Vegetable Dumplings’ thin dumpling skins allow the bright flavors of the vegetable filling to shine through. It caters to a variety of taste preferences and ensures that young and old alike will enjoy the meal.


Ingredients

Scale

For the dough:

  • 2 cups all-purpose flour
  • 3/4 cup warm water
  • A pinch of salt

For the filling:

  • 1 cup finely chopped cabbage
  • 1/2 cup grated carrots
  • 1/2 cup finely chopped mushrooms
  • 1/4 cup finely chopped spring onions
  • 1/2 cup firm tofu, crumbled (optional)
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • Salt and pepper to taste

Instructions

Step 1: Prepare the Dough

  • In a large mixing bowl, combine the flour and salt. Gradually add the warm water while stirring to form a shaggy dough.
  • Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.

Step 2: Prepare the Filling

  • In a large bowl, combine the chopped cabbage, grated carrots, mushrooms, spring onions, and tofu (if using).
  • Add the minced garlic, ginger, soy sauce, and sesame oil to the vegetable mixture. Mix well to combine. Season with salt and pepper to taste.

Step 3: Assemble the Dumplings

  • After the dough has rested, divide it into small portions and roll each portion into a ball. Flatten each ball into a small disc and roll it out into a thin circle, about 3 inches in diameter.
  • Place a spoonful of the vegetable filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape. Pinch the edges together to seal the dumpling, making pleats if desired.

Step 4: Cook the Dumplings

  • Steaming: Place the dumplings in a steamer basket lined with parchment paper or cabbage leaves. Steam over boiling water for about 10-12 minutes until the dumplings are tender and translucent.
  • Boiling: Bring a pot of water to a boil. Gently drop the dumplings into the boiling water and cook for 5-7 minutes, or until they float to the surface.
  • Pan-frying: Heat a tablespoon of oil in a non-stick skillet over medium heat. Place the dumplings in the skillet and cook until the bottoms are golden brown, about 2-3 minutes. Add a few tablespoons of water to the skillet, cover, and let the dumplings steam for another 5-7 minutes.

Notes

  • Ensure the dough is rolled out as thin as possible without tearing to achieve the delicate texture characteristic of thin-skinned dumplings.
  • If you prefer a more intense flavor, marinate the vegetable filling for 15-20 minutes before assembling the dumplings.
  • For a crispy texture, opt for the pan-frying method. For a softer, more tender dumpling, choose steaming or boiling.
  • Dumplings can be frozen before cooking. Place them on a baking sheet in a single layer and freeze until solid. Transfer to a freezer bag for longer storage. Cook from frozen, adding a few extra minutes to the cooking time.
  • Prep Time: 1 hour
  • Cook Time: 20 minutes
  • Category: Dinner