Description
These Vegan Zucchini Dumplings are a flavorful and healthy plant-based appetizer perfect for dim sum lovers. Filled with shredded zucchini, mushrooms, carrot, and aromatic seasonings, these dumplings are lightly sautéed before being steamed or pan-fried to golden perfection. They offer a delightful combination of textures and are ideal for a light snack or party platter.
Ingredients
Scale
Filling
- 1 tablespoon sesame oil
- 2 cups shredded zucchini (squeezed dry)
- ½ cup finely chopped mushrooms
- ¼ cup grated carrot
- 2 green onions (finely sliced)
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 1 tablespoon soy sauce or tamari
- 1 teaspoon rice vinegar
- ½ teaspoon toasted sesame seeds (optional)
Dumplings
- 30 round vegan dumpling wrappers
- Small bowl of water (for sealing)
Instructions
- Prepare the Filling: Heat sesame oil in a skillet over medium heat. Add minced garlic and grated ginger and sauté for 30 seconds to release their aromas.
- Cook the Vegetables: Add shredded zucchini, chopped mushrooms, grated carrot, and sliced green onions to the skillet. Cook for 4–5 minutes, stirring occasionally, until most of the moisture evaporates and the mixture is tender.
- Season the Mixture: Stir in soy sauce (or tamari), rice vinegar, and toasted sesame seeds if using. Remove from heat and allow the filling to cool slightly; this helps when assembling the dumplings.
- Assemble the Dumplings: Place one dumpling wrapper on your palm, add about 1 teaspoon of filling in the center. Moisten the edges of the wrapper with water to help seal it. Fold the wrapper in half to form a half-moon shape and pinch the edges tightly to seal. Repeat with remaining wrappers and filling.
- Cook the Dumplings: You can either steam the dumplings in a bamboo steamer for 7–8 minutes or pan-fry them. To pan-fry, heat a splash of oil in a skillet over medium heat. Arrange dumplings in the pan and cook until the bottoms are golden brown. Then add ¼ cup water, cover the pan, and steam the dumplings until cooked through, about 5–6 minutes.
- Serve: Serve the hot dumplings warm with dipping sauces such as soy sauce, chili oil, or vinegar-based sauces for enhanced flavor.
Notes
- Thoroughly squeeze the shredded zucchini to remove excess water and prevent soggy dumplings.
- You can freeze uncooked dumplings arranged on a tray; once frozen, transfer them to a freezer-safe bag for future cooking.
- For a gluten-free version, substitute soy sauce with tamari and use gluten-free dumpling wrappers.
