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Cabbage and Carrot Vegetarian Dumpling

Updated on October 30, 2017

The dumpling craze

As a pescatarian, it is super hard to find dumplings that I can eat at restaurants. One day, after going to 3 restaurants in pursuit of dumplings, I decided to just give up and try making my own! I am so glad I did! These dumplings turned out super well and I enjoyed making them. They are versatile and can be steamed or fried. I remember having a few dumpling making nights with friends where we would just stuff dumplings and eat them fresh while they were hot! This recipe is great because it makes so much dumpling mix so you can make extra dumplings and freeze them and cook them later, or you can use the extra mix to make some amazing fried rice!

Cook Time

Prep time: 30 min
Cook time: 20 min
Ready in: 50 min
Yields: 50 dumplings


  • 6 carrots, peeled
  • 1 head cabbage, roughly chopped
  • 1 large chunk ginger, roughly chopped
  • 6 cloves garlic
  • 3 Tbs Soy Sauce
  • 2 Tbs Chili Oil
  • 2 Tbs Sesame Oil
  • 1-2 Tsp Salt
  • 1-2 Tsp Black Pepper
  • 1-2 Tsp Sirracha
  • 1 cup All purpose flour
  • 1 tsp salt
  • 1/4 cup water


  1. Take the one cup of flour, 1 tsp salt, and 1/4 cup of water and mix them together to make a sticky dough. The dough should be springy enough to bounce back when your finger is put in but not so rough you cannot put your finger in. To get the correct consistency, add more water or flour as needed.
  2. Cover the dough with saran wrap or a towel and set it aside.
  3. Take the carrots, cabbage, ginger and garlic and food process them. If you do not have a food processor, cut these ingredients into the finest pieces possible.
  4. Mix all of the vegetables in a bowl and add soy sauce, chili oil, sesame oil, salt, pepper, and Sirracha. Combine all the ingredients well.
  5. Take your dough and break it into small pieces.
  6. Roll them out into circles about the size of the top of a coffee mug.
  7. Put the vegetable filling inside and fold the dough in half. Use a fork around the edges to make sure the dumplings are sealed well.
  8. Once your dumplings are filled and folded, you can fry them in a pan bu coating the bottom of it with oil or you can steam them in a steamer. To fry them, fry until they are brown and crispy on both sides. To steam them, leave them in the steamer for 20 minutes or until the dough has hardened.
  9. If you have remaining vegetable filling, you can cook some short grain rice and add in the dumpling filling and some eggs to make some delicious fried rice!


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