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These crunchy veggie dumplings are packed with flavor and texture, with a crispy bottom and a juicy, flavorful filling. They’re perfect for sharing with friends and family as a tasty appetizer or as a main dish served with rice or noodles. Dip them in the tangy sauce for an extra burst of flavor!


  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Servings: Makes about 20 dumplings
  • Calories: Approximately 50 kcal per dumpling


For the Dumpling Filling:
  • 1 cup finely shredded cabbage
  • 1/2 cup grated carrots
  • 1/2 cup finely chopped mushrooms
  • 1/4 cup finely chopped green onions
  • 1 clove garlic, minced
  • 1 teaspoon grated ginger
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon sugar
  • Salt and pepper to taste
  • 20 round dumpling wrappers
For Cooking:
  • 2 tablespoons vegetable oil
  • 1/4 cup water
For Dipping Sauce (optional):
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon grated ginger
  • 1/2 teaspoon sugar
  • 1/2 teaspoon chili garlic sauce (optional)


Making the Dumpling Filling:
  1. In a large mixing bowl, combine the finely shredded cabbage, grated carrots, chopped mushrooms, green onions, minced garlic, and grated ginger.
  2. In a separate small bowl, whisk together the soy sauce, sesame oil, rice vinegar, sugar, salt, and pepper.
  3. Pour the soy sauce mixture over the vegetables in the large bowl. Mix everything together until well combined and the vegetables are evenly coated with the sauce. Let the filling sit for about 10 minutes to marinate.
Assembling the Dumplings:
  1. To assemble the dumplings, place a small spoonful of the vegetable filling in the center of a dumpling wrapper.
  2. Dip your finger in water and moisten the edges of the wrapper.
  3. Fold the wrapper in half over the filling to create a half-moon shape. Press the edges firmly to seal, creating pleats along the edge if desired. Repeat with the remaining wrappers and filling.
Cooking the Dumplings:
  1. Heat vegetable oil in a large non-stick skillet or frying pan over medium heat.
  2. Once the oil is hot, carefully add the dumplings in a single layer, flat side down. Cook for 2-3 minutes, or until the bottoms are golden brown.
  3. Carefully pour in 1/4 cup of water into the skillet and immediately cover with a lid. Steam the dumplings for 5-6 minutes, or until the water has evaporated and the dumplings are cooked through.
  4. Remove the lid and let the dumplings continue to cook for another minute to crisp up the bottoms.
Making the Dipping Sauce (optional):
  1. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, grated ginger, sugar, and chili garlic sauce (if using) until well combined.
  1. Transfer the cooked dumplings to a serving plate.
  2. Serve the crunchy veggie dumplings hot with the optional dipping sauce on the side.
  3. Garnish with extra chopped green onions or sesame seeds if desired.
  4. Enjoy these delicious and crunchy veggie dumplings as a delightful appetizer or main dish!

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