![](https://www.pinterest.com/pin/create/button/?url=https://algseaweed.com/recipe/umami-vegetarian-dumplings/&media=https://algseaweed.com/wp-content/uploads/2022/01/DSC_5682.jpg&description=<span id="docs-internal-guid-dc0bbb98-7fff-ef5a-73e8-7c01cac90c2c"><span style="font-size: 11pt; font-family: Arial; color: #000000; background-color: transparent; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;">The foundation (based recipe and folding method) of these dumplings are taught to me by my mother (a.k.a the Dumpling Queen). These vegetarian dumplings are great to prepare ahead and defrost when needed. They are easy to make and great for kids to get involved. This recipe is crunchy, umami and flavourful. The folding looks hard but you will look like a pro once you get the hang of it! </span></span>
Product(s) used in this recipe - <a href="https://algseaweed.com/product/seaweed-flakes/"><span style="background-color: transparent; color: #000000; font-family: Arial; font-size: 10pt; white-space: pre-wrap;">Alg Rainbow Seaweed Flakes</span></a> data-pin-do=)
Umami Vegetarian Dumplings
By sarah Rainbow Seaweed Flakes
January 13, 2022
The foundation (based recipe and folding method) of these dumplings are taught to me by my mother (a.k.a the Dumpling Queen). These vegetarian dumplings are great to prepare ahead and defrost when needed. They are easy to make and great for kids to get involved. This recipe is crunchy, umami and flavourful. The folding looks hard but you will look like a pro once you get the hang of it!
Product(s) used in this recipe - Alg Rainbow Seaweed Flakes
- Prep: 30 mins
- Cook: 20 mins
- Yields: Around 30 depending on how full are the dumplings, 5 servings (6 dumplings per serve)
Directions
Prepare the filling
1Mix all vegetables together in a large mixing bowl. Rainbow Seaweed Flakes would be rehydrated in a few minutes once the seasonings are added
Wrapping
1Prepare a small bowl of water for sealing the dumplings
2Place a piece of wrapper on your palm, scope a tablespoon of filling and place it in the middle of the wrapper
3Wet the edge of the wrapper with your finger with water
4Fold wrapper in half, starting from one side, gently fold the wrapper towards the middle ensuring the wrapper is sealed
5If you are intending to pan fry the dumplings, it’s best if the dumpling can stand up on it’s own
Frying
1Heat a non stick pan with a tablespoon of vegetable oil
2Once the pan is hot enough (just before it steams, arrange the dumplings on the pan with the flat bottom down
3Let dumpling fry on the pan for 2-3 minutes until the bottom is golden brown
4Pour about 100ml water into the pan then turn the stove down to medium-low
5Close the lid and let the dumpling cook for 5 minutes
6Remove the lid and let all liquid evaporate
7Gently scrape the bottom of each dumpling so it doesn’t stick to the pan
8Turn the dumplings and cook another side for further 2 minutes or until golden brown
To serve
1Remove dumplings from the pan onto a plate, garnish with sesame seeds and spring onion
2Serve hot with chilli oil
These dumplings can be steamed or pan fried. In this recipe, we choose to pan fry for extra flavour. The choice of vegetables can be adjusted according to your liking. Bok choy, water chestnuts, yam and tofu are also great options. Just avoid choosing vegetables that have high moisture content. They are great main meal options which can be eaten on its own or with vegetables and noodles.
Wood ear mushroom/fungus is a very popular ingredient in Chinese cooking. They are widely available in Asian grocers and usually come in dehydrated form either whole or in stripes. Rehydration with hot water for 30 minutes is required before use. It adds a crunchy texture to soups, stir fries and dumplings.
Categories - Chinese, Chinese New Year, Vegan, Vegetarian
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