Best Veggie Thai Dumplings

A Flavorful Discovery

My Favorite is Veggie Thai Dumplings and I remember the first time I tried making Veggie Thai Dumplings. It was a chilly evening, and I wanted to create something warm and comforting. I had just returned from the local market with fresh vegetables and a bag of wonton wrappers. The vibrant colors of the zucchini and red bell peppers were so inviting, and I knew these dumplings would be a hit. The aroma of garlic and ginger sizzling in the pan instantly filled my kitchen, making me even more excited about what was to come.

Crafting the Perfect Filling

As I cooked the vegetables, I felt like I was creating a masterpiece. I sautéed the garlic and ginger until they released their fragrant aroma. Then, I added the scallions, zucchini, and red bell pepper. The vegetables softened beautifully, and the mixture was bursting with flavor. I stirred in lime juice and fresh cilantro, which added a fresh, zesty kick. Once the filling cooled, I chopped it coarsely in the food processor, creating a delightful blend of textures.

The Art of Assembly

With the filling ready, I moved on to assembling the dumplings. I placed a small spoonful of the mixture onto each wonton wrapper, brushed the edges with water, and pinched them together. It was a bit tricky at first, but soon I got the hang of it. Each dumpling looked like a little pouch of goodness. I arranged them on a baking sheet, feeling a sense of accomplishment. As I prepared the dipping sauce, I couldn’t wait to see how these would turn out.

Steaming to Perfection

The moment of truth came when I steamed the dumplings. I filled the bamboo steamer with water and let it come to a boil. The dumplings, nestled inside, began to puff up and become tender. The scent that filled the kitchen was incredible. When they were finally ready, I served them with the savory dipping sauce. Taking a bite, I was thrilled by the combination of flavors and textures. These Veggie Thai Dumplings were a delicious triumph, and I knew they would become a favorite in my home.

Chef’s Notes-Veggie Thai Dumplings

• Make sure to finely chop the garlic, ginger, and vegetables to ensure even cooking and a smooth filling texture. Use a food processor to pulse the vegetable mixture to the desired coarseness for a more uniform filling.
• If you find the wonton wrappers sticking, lightly dust them with cornstarch before filling and sealing to prevent sticking.
• Ensure the edges of the wonton wrappers are well-sealed to avoid any leaks during steaming. Brush the edges with water and pinch tightly to create a proper seal.
• Lightly oil the steamer baskets or line them with parchment paper to prevent the dumplings from sticking. Don’t overcrowd the steamer; steam in batches if necessary to allow proper circulation of steam.
• Experiment with different spices or herbs, such as Thai basil or mint, to customize the flavor of your dumplings. Adding a splash of soy sauce to the filling can enhance the taste.

Veggie Thai Dumplings

5.0 from 1 vote

Dive into the world of flavors with these mouthwatering Veggie Thai Dumplings! Packed with fresh vegetables and paired with a savory dipping sauce, these dumplings are a vegetarian delight that will leave you craving more. Perfect for any occasion, these dumplings are easy to make and even easier to devour. Get ready to impress your taste buds!

Course: Appetizer, Main CourseCuisine: ThaiDifficulty: Medium

Print

Servings

4

servings

Prep time

25

minutes

Cooking time

15

minutes

Calories

208

kcal

Resting Time

5

minutes

Total time

45

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• For the Dumplings

• 2 tablespoons canola oil

• 2 cloves garlic finely chopped

• 1 tablespoon freshly grated ginger

• 1 tablespoon spicy chili paste

• 3 scallions (white and light green parts) thinly sliced

• 1 large zucchini finely diced (about 4 cups)

• 1 red bell pepper finely diced (about 1 cup)

• 1 tablespoon lime juice

• 1/2 cup fresh cilantro chopped

• 1 pound square wonton wrappers

• For the Dipping Sauce

• 1/4 cup soy sauce (tamari for gluten-free)

• 2 tablespoons rice wine vinegar

• 1 tablespoon toasted sesame oil

• 1/2 teaspoon hot chili paste

• 1 teaspoon finely chopped scallions

Directions

• Heat canola oil in a large nonstick pan over high heat. Add finely chopped garlic, freshly grated ginger, and spicy chili paste. Stir-fry for about 1 minute until fragrant.
• Add thinly sliced scallions to the pan and cook for another minute. Then add finely diced zucchini and red bell pepper. Stir frequently until the vegetables are just tender, about 3-4 minutes.
• Transfer the cooled vegetable mixture to a food processor and pulse until coarsely chopped.
• In a small mixing bowl, combine soy sauce, rice wine vinegar, toasted sesame oil, hot chili paste, and finely chopped scallions. Set aside.
• Fill a wok or the base of a tiered bamboo steamer about one-third full with water and bring to a boil over high heat. Lightly oil the steamer baskets and arrange the dumplings inside without touching each other. Cover and steam for about 15 minutes until tender.
• serving platter and serve immediately with the prepared dipping sauce.

Equipment

• chef’s knife
• cutting board
• food processor
• Nonstick Pan
• bamboo steamer
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 208kcal
• Fat: 4g
• Saturated Fat: 1g
• Cholesterol: 4mg
• Sodium: 648mg
• Potassium: 300mg
• Carbohydrates: 36g
• Fiber: 1g
• Sugar: 2g
• Protein: 8g
• Vitamin A: 20IU
• Vitamin C: 40mg
• Calcium: 6mg
• Iron: 10mg

FAQ-Veggie Thai Dumplings

Can I use a different type of wrapper for these dumplings?

Yes, you can use rice paper wrappers or gluten-free wrappers if preferred. Just note that cooking times and methods may vary.

Can I prepare the dumplings in advance?

Absolutely! You can prepare and assemble the dumplings up to 24 hours in advance. Store them on a baking sheet, covered with plastic wrap, in the refrigerator. Steam them fresh before serving.

How can I make these dumplings spicier?

Increase the amount of spicy chili paste in the filling or add a few dashes of hot sauce to the dipping sauce for an extra kick.

Can I freeze the dumplings?

Yes, you can freeze the dumplings before steaming. Place them on a baking sheet to freeze individually, then transfer them to a freezer bag. Steam them directly from frozen, adding a few extra minutes to the cooking time.

What can I use instead of tamari for a gluten-free option?

You can substitute tamari with coconut aminos, which is a soy-free alternative, or use gluten-free soy sauce if available.