So small. So innocent looking. One little bite couldn’t hurt right?
Unfortunately when it comes to dumplings…it’s never one little bite.
These tasty morsels are super delicious and offer so much variety in flavour. Chives and mushroom? Hell yes! Cabbage and carrot? Bring it on. The best part is how vegan-friendly they are. But how difficult are they to make from scratch?
I won’t lie to you. While making dumpling filling is the easiest thing you’ll ever do, the wrappers are very time consuming and finicky. You have to have incredible patience and then some.
So why make the wrappers when you can easily find egg-free versions at the supermarket? That’s a good question.
I love learning how to make things from scratch. I love knowing what goes into my food. I love making everything as fresh as possible. But mainly, when I read just how simple the ingredients were for dumpling wrappers, I really had to excuse not to give it a go.
Flour, water and salt. That’s it.
I don’t know what else I was expecting. I knew the ingredients would be simple but for some reason I thought some kind of weird technique would be involved, or at least some other magical ingredient. How wrong I was.
Making the dough is actually easy, but the rolling and folding can be hellish. It took me a good hour and a few different trials to get the thinness of the wrappers perfect for frying (and there were more than a few attempts to get this right).
My top tips? Keep your rolling surface floured constantly and ensure you roll your wrappers nice and thin. I stupidly made some thick ones initially and the dumplings just tasted wrong. Too much dough to be appetising.
It’ll take some time to get this right but I promise it’s worth it. Once you learn to make wrappers you’ll be creating all sorts of delicious dumplings with all your favourite fillings.
Let me know how you go with this recipe. My dough yielded about 48 wrappers but I had a few bits of dough left. It really depends how big you make the wrappers. I would recommend you go as small as possible to make frying painless.
Simple Vegan Dumplings
- 2 cups plain white flour
- 1/2 teaspoon salt
- 1 cup of warm water
- 3 cups frozen vegetables (peas, carrots and corn)
- 60g of dried shiitake mushrooms (soaked, drained and sliced into small pieces)
- 2 cloves of garlic (minced)
- 1 tablespoon of freshly grated ginger
- 2 tablespoons of soy sauce
- Chili oil and soy sauce for serving
- To make the dumpling wrappers, combine flour and salt in a large bowl. Add warm water 1/4 cup at a time, mixing thoroughly. If you find 3/4 cup is enough to bring it altogether without the dough falling apart, then stop there. You don’t want the mixture to be too soggy.
- Knead on a floured surface for 10 minutes then form dough into a ball. Leave it to sit for 30 minutes, covered with a damp tea towel.
- Meanwhile, heat up a frying pan with one tablespoon of oil. Add your frozen veggies shiitake mushrooms, garlic, ginger and soy sauce. Cook for 2-3 minutes. Add to a small bowl and set aside for later.
- Remove the tea towel and cut the dough in half, then cut each half again until you have four pieces. Roll each piece out into a long log. Cut each log into 12 pieces.
- Lightly flour your surface. Take each piece of dough and flatten in your palm into a circle. Place on your floured workspace and, using a rolling pin, roll your dough into a thin circle. You’ll want each wrapper thick enough to hold your filling, but thin enough so it’s easy to fry and cook all the way through. Thick wrappers are a no no!
- Once all your wrappers are ready, prepare a small dipping bowl of water. Take each wrapper one at a time, wet your fingers and dampen the outer inside edges. This will allow the dumplings to come together nicely.
- Take 1-2 teaspoons of your vegetable filling and place in the middle of your wrapper. Fold the wrapper in half and press the edges together to seal. Be sure to pinch hard to ensure they are properly sealed. If you’d like to seal them in a certain fashion, head to YouTube for some great tutorials. It’s quite tricky to do but keep at it! Soon enough you’ll have a great technique at the ready!
- Heat a frying pan with 2 tablespoons of oil (medium heat). Place your potstickers closely together in the pan (I do 20-25 at a time). Once the bottoms of the dumplings are golden brown, turn down the heat and add 1/2 cup of water to the pan. Cover and leave until the water has fully evaporated (about 5 minutes).
- Serve with chili oil mixed with some soy sauce, or add to your favourite noodle soup recipe.