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.

Vegetarian Healthy Chinese Dumplings Appetiser

Estimated Nutrition

Calories

228.1

kcal / serving

912.4 kcal total

Carbs

17.1g

per serving

68.4 g total

Fat

16.2g

per serving

64.8 g total

Protein

3.6g

per serving

14.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Cornflour

Mixed with 5ml water to make a paste

CondimentsSauces

Hot And Sour Sauce

Ready-made to serve

GrainsCereals

piece

Wonton Wrappers

Circular

NutsSeeds

handful

Coriander

Fresh and finely chopped

Salt

To taste

Black Pepper

Freshly ground to taste

OilsFats

Vegetable Oil

Divided use for stir-frying and shallow frying

Vegetables

Morning Glory

Finely sliced; can substitute with spinach

Pak Choi

Finely sliced

Shiitake Mushrooms

Fresh and finely sliced

piece

Red Onion

Small and finely sliced

Bamboo Shoots

Finely sliced

Bean Sprouts

piece

Red Chilli

Seeds removed and finely chopped

Method

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.