Vegan
You may or may not already know this, but I have a mild (to moderate) obsession with dumplings. If I could only eat one thing for the rest of my life, it would probably be some form of dumpling. And when I say probably, I mean definitely. The challenge would be what type of dumpling. Preferably a selection. A ‘mezze’ of dumplings, covering all the best flavours.
I think 50% of why I like dumplings is the fact that I drown them in vinegar and chilli oil. Sometimes the dumpling is more a doughy, vegetable filled vehicle transporting dumpling condiments to my mouth. When my friend told me she only ever used soy sauce as a dipping sauce, I literally stopped eating mid-bite. What?! What are dumplings without vinegar and chilli?! I shudder at the thought.
Considering my healthy love for dumplings, recently I felt a building pressure to make my own. But I was so nervous! For some reason I thought dumplings were one of the hardest things to make, ever. reserved for the realm of highly talented chefs working in restaurants.
But when I saw these beautiful dumplings and these I felt slightly reassured that it could indeed be done at home. Commence the Sugar and Cinnamon dumpling month. That’s right, this whole month I’m going to explore the impossible, magical world of dumpling making and hopefully come out with some life-time skills and a whole freezer-full of dumplings, ready to get in my belly.
To kick off I made the simplest dumplings, that also happen to be my favourite. I made the classic flour and boiling water dumpling dough, with a classic mixed veggie and tofu filling. I actually managed to crimp my dumplings. Yes, they look a little funky. I didn’t have to worry about finding which ones were perfect for my photos, because not a single one came out perfect. They each had their own lopsided, floury charm that just could not be tamed.
I definitely recommend making these with a friend. Otherwise the rolling and cutting of the dough can take a really long time and it may even dry out a little before you finish filling them all. I watched this video before I started and it was really helpful seeing how to actually do it in action. I definitely did not make a video of myself shaping dumplings because I am highly uncoordinated and my dumplings came out looking like little trolls, but maybe one day I will be dumpling GIF quality.
I’m so excited about how these turned out! They were so yummy. Just as I went to cook them I realised our steamer has mysteriously gone missing, so I had to make do with boiling a few and pan-frying a few. Both worked well, but I think steaming would be the ultimate here. Post-stickers are always lots of fun, but I might save that challenge for the next instalment of dumpling fun.
You can always buy wonton wrappers as well, but the dough is super easy to make. And the dumplings come out tasting so fresh and soft and just uuugh. Amazing. If you don’t have vinegar and chilli, go out and buy some. Seriously! You will not regret it 🙂
One Year Ago: Hummingbird Maple Cake
Vegetarian Dumplings: Adapted from this recipe
Makes about 30
For the dough:
2 cups plain flour
1/2 tsp salt
3/4 cup boiling water (plus a few teaspoons extra, in case)
Put the flour and salt in a bowl and whisk well to get out any lumps. Boil the water (measuring it after in case some is lost as steam) and pour in a trickling, continuous stream into the flour, stirring with a wooden spoon as you go until a crumbly dough forms.
Turn the dough out on to a clean, lightly floured surface and knead for 2-3 minutes until the dough comes together. You may need to add a pinch more of water or flour to reach a soft, usable consistency. Put the dough into a sealed container for at least fifteen minutes (no longer than 2 hours) to let is rest before filling.
Cut the dough into four even pieces, and place all but one back in the container. Roll out with a rolling pin to 1/8 inch thickness (not too thin or they will fall apart as they cook) and cut with a cookie cutter into rounds. Lightly flour the rounds and keep on a plate covered in baking paper until ready to use.
For the filling:
1 cup shredded English spinach
0.5 cup shredded napa cabbage
1/2 a carrot, grated
175g (6 oz) firm tofu, chopped into tiny pieces
60g mushrooms, chopped
1 Tbsp soy sauce
1/2 Tbsp sesame oil
1 tsp grated ginger
1 garlic clove, crushed
1 stalk green onion, finely diced
To make the filling, mix all the ingredients well until combined. Holding a dumpling wrapper in your hand, use a dessert spoon to put about half a spoonful of filling into the middle of the wrapper. Use your fingers to hold up the sides kind of like you are holding a taco. Use your thumb and other hand to crimp the side closest to you against the opposite side, closing the end. Push the filling in a little further to get in as much as possible (this gets easier as you get a feel for it. No one likes an under-filled dumpling!)
Continue to crimp the side closest to you against the other half of the dumpling, completely enclosing the filling and sealing off the end. Complete the rest of the dumplings. Store on a plate covered with baking paper and try to stop them touching, to prevent sticking. You can either freeze them straight away on the plate and then store them in a ziplock bag, or steam/boil them for about 5 minutes until tender and cooked through. Serve with vinegar and chilli oil.
These look delicious and they’re so perfect! My dumplings never look this perfect! How am I kidding…I can barely roll a springroll 🙂
Thanks Bri! I’ve never made a spring roll before I’m impressed you can make them! 🙂
These look so good! And they’re perfect! My dumplings never look this good but who am I kidding? I barely roll a springroll 🙂
They look yummy. …..
Thanks
They look amazing, so professional ☺️
Thanks Elaine!
I’m a big dumpling fan too but usually dip them in soy sauce with finely chopped red chilli in it and fried garlic oil. Can you explain your great-sounding condiments – what sort of vinegar do you mean? Also, is the chilli oil separate? Thanks 🙂
Yum fried garlic oil sounds amazing! Chinese style dumplings are often served with black vinegar, soy sauce and chilli oil as the three condiments. Chilli oil is just oil with lots of chopped chilli and seeds – but the vinegar goes really well with the dumplings!
Thanks for the info! I’m going to have to look for black vinegar next time I’m at the Chinese supermarket, I’ve actually never heard of it! For the garlic oil you finely dice garlic and then fry until all the garlic is cripsy and toasty brown, cool and serve. My Chinese/Malaysian friend showed me this method. Thanks again 🙂
As a kid, my mom and I learned how to make won tons from a friend from China. This process totally brings me back to that lesson and sparked my desire to see if I can still do it. I am visiting my mom soon, maybe I will see if I can get her to launch this adventure with me.
Homemade wontons would be the best! That sounds nice 🙂
There are worse things than drowning in vinegar! I like the way you think Lillian 🙂 I’ve been trying to find some new ways to use tofu and this looks amazing! Spinach for the win 🙂
Yes it’s true! This is a great way to use tofu 🙂 I love spinach probably too much but it works so well here!
Ooo, I’ve never made dumplings, but you make it look so easy! Looking forward to trying them out for myself.
You should give them a try they’re so easy! Thanks 🙂
Wow, these dumplings are amazing, Lilli! They look so good- definitely got to try the recipe soon and I’m super excited for the rest of this month’s recipes! 🙂 xx
Thank you Jess!
I’m with you! Vinegar + chili oil FOR LIFE.
YES!!
Did you say dumpling month??? I’m so not complaining! I’ve never made my own, but oh girl do they look awesome! And that filling is calling my name oh yummmmmm. So much delish stuff in just one post!
Thank you!
yum.. the vegetarians in my household would definitely appreciate this recipe! one i will be saving to recreate. thanks for the idea!
Thank you Thalia!
You inspired us to make dumplings. What a great recipe1
Thanks!
I love the filling! This recipe looks delicious 😉
Thanks Olivia!
Can’t wait to see what recipes you come up with!!! Looks lovely 🙂
Thank you!
I love dumplings too and I’m all for drowning them in vinegar and chili oil! That sounds amazing! I love that you stuffed these with spinach and tofu, two of my favorites! They look so good and I want them right now!
Thanks!
I have never made dumplings before but they are one of my favorite foods to eat! Im so excited you are dedicating a whole month to dumplings, I cant wait to see what else you come up with 🙂
I’m so excited too! Thanks 🙂
I’ve always wanted to try making these! They look wonderful – and I can’t wait to see more. Love your site – going off to explore some more!
Thank you Tricia!
They look delicious Lilli!! I love dumplings, its one of my favourites.. what a perfect recipe.. never tried dumplings with tofu filling.. would love to try it!! 🙂
Thanks! Let me know if you try them 🙂
These look so lovely and yummy! Very impressive that you made the skins from scratch. Must try these soon! 🙂
Thank you!
Wow, these look delicious! I have made dumplings lots of times but have never made my own dough. That for a great recipe 😀 Pinning
I thought the dough would be hard to make but it was so easy! Thanks 🙂
Did you say this was your first attempt at making them from scratch? They look smashing and the filling sounds so delicious. I am looking forward to more of your dumpling recipes!
Thank you! I’ve never made them before but I’ve eaten probably hundreds so I think that helped with the making!
Now you are on to something!
Thank you for demistyfying the process.
Thanks!
I just discovered your blog and love it. And I am a fellow dumpling enthusiast — I LOVE that you made your own dough, that will be my next project, thanks!
Thank you Sue!
These look so good! I’ve never made dumplings at home before and I’ve clearly been missing out. Can’t wait to try!
Thanks Monet!
Dumpling month sounds like so much fun! I love dumplings but have yet to make them at home. Thanks for the inspiration and the nudge to get going!
Thank you Joanne!
YUM! These look delicious! I never really eat dumplings… but that should change! These look so good 🙂 YUM!!!
Thanks Cailee!
Wow, these look delicious. You’re so good at wrapping them (is that the right word? Maybe “shaping” them? Anyways, which it is, you’re good at it!).
Thank you Joyti!
Cheers for the delicious share. I am thinking about all different kinds of things that could be added to these 🙂
Thanks! Me too 🙂 I’m so excited to make some more!
I am excited to eat more! 😉
These look phenomenal! I have a moderate to extreme obsession with dumplings and reading the words “Dumpling Month” literally got my heart racing. Spinach and tofu are two of my favorite foods ever, and vegan?! I’m so thrilled right now 🙂
Thank you! I’m so excited for this month the freezer is literally filled with dumplings right now!
What a great combination of flavours! I must give these a try! Very tempted now to throw some of the dumplings I made the other week into the steamer (I always make extra and freeze)
so nice to meet another dumpling enthusiast..I am from Nepal and we have dumplings called mo:mo. I am so excited to be follow your dumpling posts.
I’ve heard of those! They sound delicious. I really want to try them. Thank you!