Chinese Vegetarian Dumplings

Dairy Free

Our recipes classified as Dairy Free are based on products that do not contain any dairy containing ingredients at the time of publishing, However, product ingredients can change so always double check labels.

Freezer Friendly

These recipes can be frozen after cooking following these basic guidelines:

Cool food before freezing.
Place food into sealable plastic bags. It is important to remove as much air as possible to avoid freezer burn. While this doesn’t harm the food, it will affect the texture and colour.
Alternatively place food into appropriate sized airtight containers to avoid freezer burn. However, ensure to leave enough headspace between the lid and the container because your food will expand during freezing.
Label and date food before freezing.
Cooked food can be reheated from frozen.
Freeze cooked food for a maximum of 2-3 months. And remember if in doubt throw it out!

Vegetarian

These recipes are based on a lacto-ovo vegetarian diet, so therefore eggs and dairy products have been included. As product ingredients can change, remember to double check labels.

Love dumplings? These are worth the extra effort. And when it comes to folding dumplings, practice makes perfect!

Makes 30
Prep Time 40 minutes
Cook Time 20–25 minutes
Test Your Skills

Dumpling Filling:
75g firm tofu, chopped into small pieces
½ cup grated carrot
1 cup finely chopped cabbage
¼ cup finely chopped water chestnuts
1 spring onion, chopped
Handful of fresh coriander leaves, chopped
1 clove garlic, crushed
¼ tsp finely grated ginger
1 Tbsp hoisin sauce
2 tsp soy sauce
2 tsp cornflour
¼ tsp salt
30 dumpling wrappers
Sweet Chilli Dipping Sauce:
½ cup Wattie's Bit on the Side Sweet Chilli Sauce
1–2 Tbsp lime juice
1 tsp fish sauce
Handful of fresh coriander leaves, chopped

To make the Dumpling Filling: In a bowl, mix all the ingredients together.
To make the dumplings, wet the edge of a dumpling wrapper. Place a teaspoonful of the filling in the middle of the wrapper. Fold the wrapper in half to form a semicircle. Pinch the sides of the wrapper to seal the mixture. Crimp the seal with your fingers to form pleats, or use a fork. Stand the dumpling, seam side up, on a tray lined with baking paper. Repeat with the remaining filling and wrappers, keeping the dumplings separate on the tray to avoid them sticking together.
Line a bamboo or metal steamer with baking paper. Steam the dumplings over boiling water for 10–12 minutes or until they are tender and filling is cooked. Remove from the steamer and stand for 1–2 minutes, before serving them with the dipping sauce.
To make the dumplings crispy: Heat a little oil in a nonstick frying pan. Place the steamed dumplings seam side up in the pan and cook over medium heat until the bases are golden and crispy.
To make the Sweet Chilli Dipping Sauce: Whisk the ingredients together.

Top Tips

To freeze, place uncooked dumplings on a tray lined with baking paper, seam side up. Once frozen, pack into resealable bags. Cooking the dumplings from frozen will take 13–15 minutes.

You might like to try our Chinese Chicken Dumplings

Dumplings are a popular street food in China and our Chinese Chicken Dumplings are packed with authentic flavours. Perfect with our sweet chilli dipping sauce made easy with Wattie’s Bit on the Side Sweet Chilli Sauce.

View Recipe >>