
Veggie Dumplings
24 Jan 2025
Ingredients
FOR THE DOUGH
All purpose flour: 4 cups
Water: 2 cups
OR
Dumpling wrappers (for potstickers or gyoza): 1 box
FOR THE FILLING
Chinese chives: 2 cups (chopped)
Napa cabbage: 8 cups (chopped)
Chinese celery: 1/2 cup
Bean curd: 1/2 package (8 oz or 1 cup chopped)
Shiitake mushrooms: 4 cups (use soaked dried mushrooms or sautéed fresh mushrooms)
Toasted sesame oil: 1 tbsp
Shaoxing wine or dry sherry: 2 tbsp
Ginger: 2 tbsp (grated)
Garlic: 2 tbsp (grated)
Onion: 1/2 cup (grated)
CRISPY LACE
Cornstarch: 6 tbsp
All purpose flour: 4 tbsp
Neutral oil: 4 tbsp
Water: 3 cups
FOR THE DIPPING SAUCE
Soy sauce: 3 tbsp
Black vinegar: 2 tbsp
Toasted sesame oil: 1 tsp
Ginger: 1 tsp (grated)
Sugar: 1 dash
Mei Lin’s veggie dumplings feature a savory filling of shiitake mushrooms, napa cabbage, and Chinese chives, encased in handmade wrappers.
How to make Veggie Dumplings
01.
Make the Dough
- Mix the flour and water with a fork.
- Flour a cutting board and knead the dough well for several minutes.
- Let it rest under a damp cloth or plastic wrap for an hour.
- Check the dough to see if it is elastic, soft, and smooth. If it's hard, then it's too dry. Sprinkle on a little water and knead again. If it's shaggy, sprinkle on flour and knead again. Let it rest for 10–15 minutes after the second kneading.
02.
Prepare the Filling
- Mince all the ingredients and toss them together.
03.
Shape the Dough
- Break off a section of dough and pull it into a long, snake-like shape. It should be 3/4 to 1 in. in diameter.
- Roll it back and forth on the cutting board until it is rounded, then cut into 3/4-in. pieces.
- Flatten each piece into a disk, making sure the surface of the cutting board is well floured.
- Using a back-and-forth motion, roll the disk from the outside edge toward the center, continuously rotating the disk with your other hand.
04.
Fill and Fold
- To wrap the dumplings, place a small mound of filling in the center of each wrapper.
- Pinch the edges together first in the center, then both sides, pressing firmly to seal the wrapper. Make sure there are no leaky air pockets.
- If you're using store-bought wrappers, you will need to moisten the inside edge with water, so keep a small bowl of water nearby.

Freeze the Dumplings
You don't have to boil all the dumplings. Dust the unboiled ones generously with flour and store in the freezer. These will keep for up to a month. To cook frozen dumplings, drop them into boiling water directly from the freezer, without defrosting.
05.
Make the Dipping Sauce
- In a bowl, mix all the dipping sauce ingredients together.
06.
Cook the Dumplings
- Place the dumplings on a well-floured tray. Don't stack them, or else they will stick.
- When all the dumplings have been wrapped, bring a large pot of water to a boil and gently drop in 15–20 dumplings at a time.
- Boil until the wrappers turn slightly translucent, about 5–8 minutes, stirring occasionally.
- When the dumplings are done, scoop them onto a plate with a slotted spoon.