Vegetable dumplings (jiaozi) – Caroline’s Cooking

These vegetable dumplings are full of a tasty and colourful mixture of veggies. They’ve a fantastic texture too and are good with a easy dipping sauce or, my favourite, chili oil. So good, you undoubtedly will not miss the meat!

Vegetable dumplings (jiaozi) – Caroline’s Cooking

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I am going by phases after I get actually into making dumplings. Sort of much like phases after I make selfmade pasta extra usually, I suppose. There’s one thing about utilizing the identical fundamental thought and making them style so totally different. 

These little parcels are an ideal working example. The vast majority of Chinese language dumplings use pork as the bottom, however you’ll discover a couple of which can be a little bit totally different.

Veggie variations are rising in popularity in Chinese language eating places to have a vegetarian choice. And with the appropriate mixture, they are often nearly as good, if not higher, than some meat variations.

Vegetable dumplings (jiaozi) – Caroline’s Cooking

The mix right here is definitely not missing in taste. You could have shitake mushrooms which add a sure meatiness, carrot that add a slight sweetness and cabbage for added texture.

Chinese language chives are longer than your typical Western chives, and have a bit stronger taste as properly. They’re obtainable in almost any any Asian grocery store and I undoubtedly advocate getting some as they add a stunning recent taste.

Vegetable dumplings (jiaozi) – Caroline’s Cooking

The best way to make these dumplings

The method to make these is very like different dumplings, although you do must prepare dinner the filling a little bit first. That is to melt the greens as steaming (or different cooking) alone will not fairly be sufficient. Additionally, the fast prepare dinner helps to carry out their pure sweetness.

You’ll be able to fold them nonetheless you favor – there are a couple of totally different kinds. I’ve stored these in the same type to my pork and cabbage dumplings with pleats from the center out. I discover they each look pretty neat they usually sit fairly properly in case you are steaming or frying. 

Be sure you add sufficient filling to be comparatively well-filled, but in addition not splitting open. You might not must with selfmade wrappers, however with purchased all the time moist the sting earlier than folding to assist them stick.

Vegetable dumplings (jiaozi) – Caroline’s Cooking

You’ll be able to prepare dinner these just about any approach you select to prepare dinner dumplings ie steaming, boiling or frying. Personally I like these steamed then served with a little bit drizzle of chili oil and a little bit cilantro for a recent end. It is a actually scrumptious mixture.

Are you able to freeze vegetable dumplings?

Sure, you possibly can. You’ll be able to put together the dumplings then freeze them earlier than cooking. Merely lay them on a baking sheet then as soon as frozen, switch to a freezer bag or container. They’re going to maintain for round 3 months or extra.

Then if you end up able to eat them, simply prepare dinner them from frozen and provides them a minute or two extra t prepare dinner. I would recommend for those who freeze them boiling or steaming works higher. 

Vegetable dumplings (jiaozi) – Caroline’s Cooking

These vegetable dumplings are a scrumptious mixture of flavors that is properly balanced and with a fantastic texture. Sure, they take a while to make, however you quickly get within the swing of folding and it is undoubtedly well worth the effort!

Attempt these different tasty small bites:

Vegetable dumplings (jiaozi)

These tasty bites are a scrumptious mixture of colourful and flavorful greens. And simpler than you may suppose!

Prep Time40 minutes

Cook dinner Time10 minutes

Whole Time50 minutes

Course: Appetizer/Starter

Delicacies: Chinese language

Servings: 4 approx (if 5 dumplings per serving)

Energy: 168kcal

Writer: Caroline’s Cooking



  • 1 cup carrot coarsely grated, 110g
  • 1 cup shredded cabbage 100g
  • 1 cup shitake mushrooms finely chopped, 66g
  • 6 tablespoon Chinese language chives
  • ½ tablespoon canola oil or different impartial oil eg vegetable, avocado
  • 1 teaspoon recent ginger minced
  • 1 teaspoon sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine
  • 1 pinch sugar
  • 20 dumpling wrappers


  • Peel and coarsely grate the carrot. Shred the cabbage then chop the shredded items smaller so they’re comparatively quick. Trim the robust stems from the mushrooms then minimize them right into a small cube. Trim the ends from the chives then finely chop (I would sometimes discard very leafy ends and stem suggestions).

  • Heat the impartial oil in a medium skillet/frying pan and add the shitake mushrooms. Cook dinner, stirring from time to time, till they’ve began to melt, round 3-5 minutes.

  • Add the carrot and cabbage to the skillet and prepare dinner a pair minutes extra till the greens are softening however nonetheless holding their form, one other couple minutes. Take away the skillet from the warmth.

  • Off the warmth, add the chopped chives, ginger, sesame oil, soy sauce, Shaoxing wine and pinch of sugar. Combine every part collectively in order that it’s properly mixed.

  • Working with a couple of at a time, put a spoonful of the vegetable combination within the center however barely to at least one facet of a dumpling wrapper so there’s a hole across the edge but it surely in any other case fills pretty properly. Dampen the sting of the wrapper then fold it in half to affix within the center across the filling. Utilizing your thumbs and forefingers, pinch/fold on one facet a couple of instances to make pleats alongside the dumpling edge as you seal the sting from the center to the tip. Then repeat on the opposite facet (video could assist with seeing find out how to fold). As you might be folding, attempt to ensure you do not entice an excessive amount of air contained in the dumpling. Additionally, be sure the sting is properly sealed.

  • If you wish to steam them (as I recommend most likely greatest), place a couple of dumplings in a bamboo steamer (for those who like, lined with paper or a cabbage leaf to assist stop sticking), pretty shut however with gaps between them. Cowl and place over a pot or wok with boiling water. Steam the dumplings for round 3-4 minutes till going translucent.

  • Serve with a dipping sauce of your selection or drizzled eg with chili oil (as I did right here).


Energy: 168kcal | Carbohydrates: 28g | Protein: 5g | Fats: 4g | Saturated Fats: 0.4g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 2g | Trans Fats: 0.01g | Ldl cholesterol: 3mg | Sodium: 491mg | Potassium: 237mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4820IU | Vitamin C: 13mg | Calcium: 42mg | Iron: 2mg

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Vegetable dumplings (jiaozi) – Caroline’s Cooking

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