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Peking-Style Vegetable Dumplings

Fragrant vegetarian dumplings filled with stir-fried morning glory, mushrooms, and sprouts, then steamed and shallow-fried until golden-brown and crispy.

VegetarianHealthyChineseDumplingsAppetiser

Estimated Nutrition

Per Serving Total
Calories 228.1 kcals 912.4 kcals
Carbohydrates 17.1 grams 68.4 grams
Fat 16.2 grams 64.8 grams
Protein 3.6 grams 14.2 grams
Cook Time
15 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
5
g
Cornflour
Mixed with 5ml water to make a paste
CondimentsSauces
60
ml
Hot And Sour Sauce
Ready-made to serve
GrainsCereals
8
piece
Wonton Wrappers
Circular
NutsSeeds
1
handful
Coriander
Fresh and finely chopped
1
g
Salt
To taste
1
g
Black Pepper
Freshly ground to taste
OilsFats
60
ml
Vegetable Oil
Divided use for stir-frying and shallow frying
Vegetables
50
g
Morning Glory
Finely sliced; can substitute with spinach
50
g
Pak Choi
Finely sliced
50
g
Shiitake Mushrooms
Fresh and finely sliced
1
piece
Red Onion
Small and finely sliced
25
g
Bamboo Shoots
Finely sliced
50
g
Bean Sprouts
1
piece
Red Chilli
Seeds removed and finely chopped

Steps

  • Heat 7.5ml of oil in a wok and stir-fry the morning glory, pak choi, mushrooms, onion, bamboo shoots, and bean sprouts for 3 minutes.
  • Remove from heat, stir in coriander and chilli, season with salt and pepper, and leave to cool.
  • Place 15ml of the vegetable mixture onto the center of each wonton wrapper.
  • Brush the edges with cornflour paste and fold to seal into semi-circles.
  • Steam the dumplings over boiling water for 6 minutes then allow to cool slightly.
  • Shallow fry the steamed wontons in hot oil on one side until golden-brown.
  • Drain on kitchen paper and serve with hot and sour sauce.