Vegetable Dumplings

Makes: 50 dumplings


  • 1 carrot, finely grated
  • 8 dried Chinese brown or Shiitake mushrooms, rehydrated and finely chopped
  • 1 bunch enoki mushrooms, roughly chopped
  • ½ Wombok/Chinese cabbage
  • 150g taro, finely chopped
  • 1 large piece of ginger, finely grated
  • 1 tbsp sesame oil
  • 2 tbsp soy sauce
  • 1 egg, lightly whisked
  • 2 tbsp cornflour
  • 4 stalks spring onions, finely chopped
  • 1 packet (500g) dumpling wrappers
  • 1 tbsp vegetable oil
  • 1 small bunch coriander, finely chopped, to serve
  • 2 tbsp chilli oil, to serve

  1. Combine carrot, mushrooms, cabbage, taro, ginger, sesame oil, 1 tbsp soy sauce, egg, 1 tbsp cornflour and 3 stalks spring onions in a large bowl. Season with salt, pepper and sugar to taste.
  2. Separate the dumplings wrappers, covering with a tea towel so they don’t dry out.
  3. Combine the remaining tbsp cornflour with 1 tbsp water and mix until you get a smooth paste.
  4. Place a teaspoon of the vegetable mixture into the centre of a dumpling wrapper. Then dip your finger into the cornflour paste and outline the perimeter of the wrapper. This will help seal the dumplings shut. Fold your dumpling in half like a taco leaving the ends open and then slowly bring up each side and fold them over like an envelope. Pinch together to seal.
  5. Heat a large pan with 1 tbsp vegetable oil and once hot, add in your dumplings and cook for 4 minutes until the bottoms are golden and starting to crisp up.
  6. Meanwhile, boil a kettle and once the dumplings are golden, pour in enough water to cover the bottom of the pan (approx ½ cup). Cover the pan with a lid and allow to steam for a further 3 minutes. Dumplings should be cooked once the wrapper is glossy and soft.
  7. Transfer dumplings to a plate, garnish with coriander, the remaining spring onion, the remaining soy sauce and chilli oil, with extras on the side for people to add to their liking.

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