Vegetarian Dumplings

Pan-fried dumplings with delicious vegetarian stuffing! Great as a snack, part of a dim sum or to complement a simple instant noodles. Perfect for freezing too. 

I’m a dim-sum (aka yam cha) monster. Seriously. Could eat it all day, every day, for the rest of my life. Not kidding. I’m sure I’m not the only one, right? I mean, who can resist a table full with soft steamed pao, silky smooth cheong fun and beautiful translucent overly stuffed dumplings? No one in my family can anyway. Nomnom.. That’s how food heaven tastes like, guys. Oh and don’t forget the tea of course. No, can’t forget the tea 😉

Anyway, one of my favorite dim sum dishes to make at home are dumplings. Because, unlike a lot of people think, dumplings are super easy to make. Especially when you go for store bought wrappers. Say what?! Yes, you read that right. Store bought dumplings wrappers are almost as good as homemade wrappers nowadays (excluding har kau wrappers). It saves so much time (really) and you’ll still have awesome dumplings. No one will notice (or care). And let’s be honest here, who has time to fuss over homemade dumpling wrappers when the stores have a failproof option? I don’t. So store bought it is 😀

Now, usually dumplings are stuffed with some kind of meat and/shrimp filling. However, today I wanted to share a dumpling recipe that almost everyone can eat. An unconventional dumpling recipe: vegetarian dumplings. These dumplings are filled with julienned carrots, shredded cabbage, bamboo shoot strips and chopped onions flavored with some soy sauce. Super simple, but so good! Trust me 🙂 Oh, and if you’re not a fan of one of the ingredients, you can simply leave it out and add some other vegetable of your choice. It’s really all up to you!

Once you’ve got your filling going, all you have to do is place a heaping teaspoon of filling in the middle of your wrapper and wrap it up! The key is to add plenty of filling, but still being able to wrap it properly. Now, there are quite some ways to pleat your dumplings. I usually pleat them like har kau. (If you guys would like to know, I’ll share a separate post on my pleating technique.) However, ultimately, it all tastes the same so it doesn’t really matter. Go for whatever floats your boat and you’re good to go 😉 Really.

To prepare your dumplings you have three options:

  • steaming
  • pan fry-steaming
  • frying

Personally, I love pan fry-steaming. This technique creates steamed dumplings with a beautiful golden brown bottom. Just like they sell in restaurants. Ohhh the.goodness. Such a soft dumpling with a bit of crisp. Yum! (Everyone loves crisp, right?) However, the pan-fry steaming method is a bit “unhealthy”, because it involves adding oil. Therefor, if you’re looking for the most healthy option you’ll have to go for steaming. (I’m not even going to explain deep frying lmao) Whichever way you choose, serve this dumplings straight away. They’re best served hot. Don’t forget to add your favorite dipping! We love to eat dumplings with red vinegar (I’m an acidic-fan!), but you can easily go for some sweet chili or soy sauce. Either way, ENJOY! 🙂

Instant noodles and dumplings for lunch… Oh, the good life.


My Linh

Have you ever tried dim sum? What’s your favorite?

Vegetarian Dumplings
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
  1. 10-12 dried shiitake mushrooms
  2. 1 onion, chopped
  3. 3 cloves of garlic, finely minced/grated
  4. 2-3 carrots, julienned
  5. ½ napa cabbage, (washed, drained and shredded)
  6. 1 can bamboo shoot strips, chopped
  7. 1 Tbsp sesame oil
  8. 2-3 Tbsp soy sauce
  9. 1 pckg gow gee wrappers, thawed*
  1. Soak the shiitake mushrooms in warm water until soft. Drain, squeeze out excess water and chop into small pieces. Set aside.
  2. Heat the sesame oil in a pan on medium-high heat.
  3. Add the onions. When the onion start to become translucent, add garlic.
  4. Add carrots, cabbage and bamboo shoot. Cook for 1-2 minutes.
  5. Add soy sauce to taste. Mix and set aside.
  6. Take the gow gee wrappers and fill each with about 1 teaspoon of filling. Cover dumplings with a wet tea towel to prevent the wrappers from drying out.
  7. Pan-fry or steam dumplings 10-15 minutes or until wrapper is translucent.
  8. Serve immediately with dipping sauce of choice.
  1. * Cover gow gee wrappers with a wet tea towel to prevent it from drying out.
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10 thoughts on “Vegetarian Dumplings

  1. I love dumplings, omg. And no, you’re not the only one obsessed with dim sum. I’d eat it everyday if it was a bit more healthy XD These look suuuper yummy! I love my parent’s homemade dumplings, they do the dough and filling and I wrap ‘m up. I like the way you wrap them up, they look so cute 😀

    1. Haha I knew I couldn’t be the only one! The steamed dumplings are kind of healthy 😛 Ahh parents make the best food ever <3 How do you wrap yours?

      1. Exactly, and the pieces of lettuce with the fried stuff as well :”D Well, the wrapper is flat and round and I place the filling in the middle. Then I connect two sides to each other, and for the other sides I sort of press into the middle, and one side goes to the back and one side just leans out. Horrible explanation, I know, sorry >_< It basically does not have the ribble trim but is just smooth ^^

        1. Hahaha that’s okay. I sort of have an image, but I’m not sure if it’s right 😛 You’ll have to send me a pic when you guys make dumplings again 😉

  2. Yes, yes , quadruple yes! I am craving dumplings and Vegetarian, I’m all in!! Chinese restaurants here always stuff beef or pork in their dumplings, such a shame for the veggies under us. Deep fried, heartaches are calling 😉 Now only a steaming bowl of rice and we’re done.

    1. Hahah I though you’d like these! Yeah, dim sum is not very vegetarian friendly ^^” As a meat-eater I don’t mind, but I can imagine the difficulties for you when you go out for dinner at a Chinese restaurant. Can you even eat dim sum as a vegetarian? Also, let me know how you like these if you try them ^_^

      1. My friend said once that sche could fix me some veggie dumplings, her parents owned their own Chinese restaurant ofcourse (as many do). Really want to try them, just like many other recipies of yours – do still have to make a descent trip to my local chinese supermarket 🙂

        1. Ohh you should definitely try them! I’m very curious how “professional” vegetarian dumplings taste like 😀 Be warned: Chinese supermarkets are dangerous. You always end up buying so much more food than you were supposed to :’)

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