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Thai Inspired Vegan Dumplings
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Thai Inspired Vegan Dumplings

Dumplings in a soft flour dough are popular all over east Asia. Sometimes called gyoza, pot stickers, or just Chinese dumplings, the vegetarian version of this popular dim sum dish is most often a disappointment. Why? Because the filling is usually flavourless. So what to do? The concept of a small parcel of vegetables sounds exciting, right, but who wants to eat boring tasting vegetables with little seasoning? Not me!

On a recent trip to Thailand I fell in love with their version of spring rolls. They are vegan, and are full of flavour! The secret is filling the parcel with seasoned vermicelli noodles. The noodles give the dumplings more weight and hold the flavour of the garlic quite well. So this is really an adaptaion of a spring roll recipe, turned dumpling. 

This recipe should be prepared in advance, as it can take a while to prepare because of a triple cooking process, but it is well worth it.

*Make sure to buy eggless wonton wrappers. 

For 20 dumplings.

  • 1 bunch vermicelli noodles
  • 4 cloves garlic, chopped
  • 1 tablespoon ginger, chopped
  • 4 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 1 cup green cabbage, shredded
  • 1 teaspoon black pepper
  • 1 cup bean sprouts
  • wonton wrappers
  • oil for frying

Boil vermicelli for a few minutes, drain and set aside.

In a large frying pan, add a drop of oil and sauté cabbage, bean sprouts, ginger, garlic, black pepper, until wilted.

In a large bowl combine the vermicelli, cooked vegetables, soy sauce and sesame oil, and toss together.

Lay wonton wrappers on a flat surface, and wet the edges with water. Place a teaspoon of the noodle/vegetable mixture in the centre, and close the wrapper, squishing the edges of the dough so that it closes tightly. You can make any shape really, the traditional shape resembles a small calzone or empanada, but if you screw up, it will still taste amazing, I’m sure.

Heat a few drops of oil in a frying pan and lightly fry each dumpling until golden brown, flipping them once to cook the other side. (You may optionally steam these for a totally different texture)

Drain each dumpling on paper towel, and serve with sweet chilli sauce, plum sauce, or your favorite sauce!

*Image courtesy Flickr creative commons.

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Leave a Comment

  1. Shabs Online
    Shabs Online
    Wow...luk like momos to me...hehe.... sure wll try....voted! Plz check out mine on Whey alternatives! :)
    Log in to reply.
  2. Veganara
    Veganara
    Voted. They sound amazing, albeit a bit complicated to cook! Is this your own version of these dumplings then? How inventive! Thanks for voting for my potato wedges, btw :-)
    Log in to reply.
  3. Anita Vegana
    Your recipe is really nice. I think i will enjoy them, even if they take a while to cook. I think the best thing is to make a very large batch at once, then freeze them to save for later. I voted. Please come read my new article, Gaspacho with a Twist, and vote if you enjoyed it. Thank you.
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  4. Veghead
    Voted. They look and sound wonderful.
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  5. SnakeWitch
    I ADORE dumplings! This is great Kris, as usual! Of course, I'll have to make them empanada-style, but whatever. YUMMM! Voted, of course!
    Log in to reply.

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