Description

Golden and crisp on the outside with a savory medley of vermicelli, chives, and carrots inside—these dumplings are a flavorful vegan treat perfect for dipping and sharing.

Ingredients

Units Scale

2 cups all-purpose flour
3/4 cup hot water
A pinch of salt
1 cup glass noodles (mung bean or sweet potato vermicelli), cooked and chopped
1 cup Chinese chives, finely chopped
1/2 cup carrots, julienned
1/2 cup cabbage, finely shredded
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon neutral oil
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
Salt to taste

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Instructions

In a mixing bowl, combine flour and salt. Slowly add hot water, stirring until a dough forms.
Knead the dough for 8 minutes until smooth. Cover and let rest for 30 minutes.
In a large bowl, combine chopped vermicelli, chives, carrots, and cabbage. Add soy sauce, sesame oil, white pepper, garlic powder, and salt. Mix well and let sit for 10 minutes.
Divide rested dough into 12 equal balls. Roll each into a 4-inch circle.
Spoon 1–2 tablespoons of filling into the center of each wrapper. Fold and pleat the edges to seal tightly.
Heat 2 tablespoons of neutral oil in a nonstick skillet over medium heat.
Place dumplings flat side down and cook for 2–3 minutes until the bottoms are golden.
Add 1/4 cup water to the pan, cover immediately, and steam for 5–6 minutes until the water evaporates and dumplings are cooked through.
Uncover and cook for an additional 1–2 minutes to re-crisp the bottom.
Serve hot with dipping sauce of your choice.

Notes

Ensure the dough is fully rested for easier rolling and better texture.
Use a damp cloth to keep rolled wrappers from drying out.
Filling can be made ahead of time and refrigerated.
Pairs well with a soy-vinegar or chili oil dipping sauce.

Nutrition

Serving Size: 1 dumpling
Calories: 95
Sugar: 1g
Sodium: 140mg
Fat: 3.5g
Saturated Fat: 0.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg