This vegetable dumplings may be time consuming, but the outcome is totally worth it!
I’ve loved vegetable dumplings ever since I was a child. I was the pickiest eater, and dumplings were pretty much the only way you could get me to eat veggies.
I have such fond memories of ordering Chinese food with my parents and always getting steamed vegetable dumplings. Well in the past two weeks I have been craving dumplings like no other, so I decided to make them for fun. Once I posted about them, I got an overwhelming amount of comments asking for the recipe. So I am really excited to share it with you!
Now I am NO expert when it comes to making dumplings. I am not the best at forming their shapes and making them look perfect. I just like to have fun and see what happens.
You can also use pre-made dumpling wrappers to cut down the time but obviously make sure they are vegan.
You can also play around with the filling of the dumplings. I have a combination of tofu, cabbage, mushrooms, and carrots. If you don’t like tofu you can omit it all together. I just find these all worked together perfectly.
After I steamed these babies I decided to lightly fry them in some avocado oil, but you can eat them fresh out of the steamer.
I hope that you enjoy this recipe! If you make any of my recipes, don’t forget to tag me on Instagram @plantbasedjane