Pan Fried Vegetable Dumplings
The best and quickest way to make crisp bottom and juicy dumplings. A recipe so easy; you will never need to order Pan Fried Dumplings again.
Servings: 5
Calories: 219kcal
Ingredients
For the Dumplings
- 30 Dumpling Wrappers
- 1 cup Firm Tofu (diced)
- ½ cup Carrot (minced)
- ¾ cup Cabbage (finely diced)
- ½ cup Broccoli (minced)
- ¾ cup Spinach (minced)
- ¼ cup Scallions (chopped fine)
- 2 teaspoon Sesame Oil
- 1 teaspoon Salt
- ½ teaspoon Pepper powder
- ½ teaspoon Five spice powder
- 1 tablespoon Soy sauce
- ½ teaspoon Vinegar
- ½ teaspoon Red Chili Sauce
To pan fry
- 2 teaspoon Sesame Oil
- ½ cup Water
Instructions
Making the Dumpling Filling
- Heat sesame oil in a wok/large pan over medium heat.
- Once hot, add carrots and broccoli; sauté for a couple of minutes.
- Then add cabbage and spinach.
- Sauté for a couple of minutes till the spinach wilts and add tofu.
- Season with salt, pepper and five spice seasoning. Mix well and cook, stirring frequently for 4-5 minutes.
- Then add chili sauce, soy sauce and vinegar. Mix well.
- Remove from flame and cool completely.
To assemble the Dumplings
- Wet the sides of the dumpling wrapper thoroughly and add a tablespoon of the filling.
- Seal the edges in a crinkled fashion. You may choose to shape them as you like. Continue with the rest of the dumpling wrappers. At this stage you may freeze them for future use.
To pan fry the Dumplings
- Heat some sesame oil in a flat bottom pan over medium flame.
- Once it heats, lay the dumplings in a single layer. Leave some space between them.
- Let the dumpling bottoms turn golden-brown.
- Once they are crips and golden-brown, increase the flame and add water.
- Let the water sizzle for a couple minutes.
- Cover the pan and let the dumplings cook for 4-5 minutes; till the pan is dry and dumplings are cooked.
- Once all the water is absorbed, remove from flame and serve immediately with your favorite dip and steamed edamame.
Video
Notes
- Do not let the wrappers dry out. Keep them covered in a wet cloth or place in an air tight container while you work on wrapping the dumplings.
- Round and square dumpling wrappers will both work for the recipe.
- Whether the dumplings are crinkle wrapped or folded over in a simple way; they taste just as great!
- Make sure all the veggies are chopped fine or processed in a food processor. Large chunks will pierce the skin of the dumplings.
- These can be pan-fried right after wrapping. They make a delicious meal or appetizer.
- Dumplings are great to make ahead too. Simply label and freeze the remaining dumplings. They are great for 2-3 months in the freezer.
- Enjoy these dumplings with chili garlic sauce, soy based sauce or gyoza dip.
Nutrition
Calories: 219kcal | Carbohydrates: 31g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 956mg | Potassium: 181mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2769IU | Vitamin C: 15mg | Calcium: 109mg | Iron: 3mg