My partner is Polish and that’s how I discovered dumplings. To be clear, dumplings are basically a national dish in Poland so they’re quite proud of them. There are two options to make these dumplings: boil them or pan-fry them. To be fair, I much rather eat them pan-fried because that just tastes a lot better to me.
On the other hand, my partner prefers them boiled so I guess it depends on the person and I suggest you try out both. One thing to keep in mind is that dumplings are a nice dish, but it’s probably nice to serve this with some potatoes or a salad to spice things up a little bit.
Vegetable Dumplings
Ingredients
- 2 cups all-purpose flour
- 3/4 cup boiling water
- 1 cup shredded cabbage
- 2/3 cup shredded carrot
- 1/2 cup minced mushrooms
- 1/2 cup crumbled firm tofu
- 1/4 cup finely chopped green onions
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp grated ginger
- 1 minced garlic clove
- Salt and pepper to taste
Instructions
- Gradually mix the boiling water into the flour. Stir until a dough forms.
- Knead the dough on a floured surface until smooth, about 5 minutes.
- Cover the dough with a damp cloth and let it rest for 30 minutes.
- Combine cabbage, carrot, mushrooms, tofu, and green onions in a bowl.
- Add soy sauce, sesame oil, ginger, and garlic. Season with salt and pepper.
- Stir until well mixed.
- Roll out the rested dough and cut into 3-inch rounds using a cookie cutter.
- Place a spoonful of filling into the center of each round.
- Wet the edges with water, fold in half, and press to seal, forming the dumplings.
- Cooking (note: you can also fry dumplings if that’s what you prefer):
- Heat a non-stick pan with a thin layer of oil over medium heat.
- Place dumplings in the pan and cook until the bottom turns golden brown.
- Add a small amount of water to the pan, cover, and steam for about 3 minutes.
- Remove the lid and continue cooking until the water evaporates and the dumplings are crispy.
Nutrition
Calories: 300kcal
