Veg Dumplings
Veg Dumplings are a delicious and healthy snack that is perfect for any occasion. These dumplings are made with a combination of fresh vegetables and aromatic spices, making them a great source of fiber, vitamins, and minerals. This recipe is vegan, making it suitable for many dietary preferences. However, people with soy allergy should avoid this dish.
Allergen Information: Contains Gluten, Soy
Nutrition Facts
Per serving
Energy
55 kcal
Protein
2 g
Carbs
11 g
Fat
1 g
Fiber
2 g
Ingredients
Wheat flour, atta
0.5 cup (100g)
Common salt
0.25 tsp (1.25g)
Chili Sauce
1 tbsp (15g)
Ginger, fresh
1 tbsp grated (6g)
Carrot
1 cup, grated (200g)
Cabbage
1 cup, chopped (200g)
Green Bell pepper
0.5 cup, chopped (100g)
Clove Garlic, Chopped
1 tsp (5g)
Soy sauce
1 tbsp (15g)
Olive Oil
0.5 tsp (2.5g)
Chopped Onion
0.25 small cup (25g)
Instructions
Preparation
In a medium-sized bowl, mix the wheat flour and salt for the dumpling wrappers. Gradually add warm water and knead the mixture until it forms a smooth dough. Cover the dough with a damp cloth and let it rest for 10-15 minutes.
Cooking Steps
For dumpling filling.
Heat the oil in a non-stick pan over medium heat. Add the minced garlic and grated ginger and sauté for a minute until fragrant.
Add the chopped vegetables to the pan and stir-fry for 2-3 minutes until they are slightly tender. Be sure not to overcook them; they should retain some crunchiness.
Add the low-sodium soy sauce and ground black pepper to the vegetables. Mix well and cook for another 1-2 minutes. Turn off the heat. Let the filling cool down.
On a floured surface, roll out the rested dough into a thin sheet. Using a round cookie cutter or the rim of a small cup, cut out circles from the dough. add the filling and fold it in half, pressing the edges together to seal the dumpling.
Add 1/4 cup of water to the pan and cover it with a lid. Steam the dumplings for 5-7 minutes until they are cooked through.
Remove the dumplings from the pan and serve hot with chili sauce.
NotesMissing: ground black pepper, olive oil