Dumplings are a filling treat that is perfect to be enjoyed in every season. The use of vegetables available not only adds other elements to the meal but also freshens out the dish. This is a healthy, colorful, and animal-free alternative that is very authoritative in terms of looks and taste.
In this article, you’ll find everything you need to know to make these seasonal vegetarian dumplings—from choosing the freshest ingredients to shaping and cooking the dumplings perfectly. Whether you’re a seasoned dumpling maker or trying this for the first time, this guide will walk you through the process step by step.
Using seasonal vegetables is a simple way to elevate your cooking. It ensures the vegetables are at their peak in flavor and nutrition. For this recipe, we focus on kale, edamame, and bok choy—three ingredients that are typically available fresh in spring and early summer, but can also be found frozen or sourced locally almost year-round.
To add color and a bit of sweetness, the dumpling wrappers in this recipe are naturally dyed with beet juice. This not only looks pretty but also adds a subtle earthy note to the dumplings.
The key to great dumplings lies in the filling. You want a mix that holds together well without being too wet, which can cause the dumplings to tear or burst during cooking.
In a bowl, put the cooked kale, edamame, and bok choy together, and for added flavor, crush a little garlic, shred some ginger, and thinly slice some green onions. Pour the soy sauce or tamari; some sesame oil droplet here and there; then a pinch of salt. If you think it needs more, add some toasted sesame seeds or water chestnuts cut into dice. Stir well. If the mixture is too wet, sprinkle a bit of cornstarch or flaxseed onto the filling to crisp up the consistency of the ingredients.
Beet juice is a natural way to add vibrant color to your dumpling skins. You can either buy pre-made plain dumpling wrappers and dye them, or make your own dough with beet juice.
If you want to save time, you can buy plain wrappers and brush them lightly with beet juice before folding.
Green vegetables such as kale, edamame, and bok choy are very nutritious and above all rich in taste. To set up and cook the dumplings, you can do this in this order:
Divide the rested dough into small portions. Roll each portion into thin rounds about 3 inches in diameter. Try to keep the edges thinner than the center so that these will cook equally without being broken.
Place a spoonful of filling in the center of each wrapper. Be careful not to overfill, or the dumplings may burst. Use your finger or a small brush to wet the edges with water, then fold and pinch the edges to seal tightly. You can fold in a simple half-moon shape or create pleats for a traditional look.
Each method offers a different texture and experience: being boiled means soft and tender; when steamed, it is light and moist; when pan-fried, the bottom goes crisp while the top remains chewy.
Serve these dumplings with a simple dipping sauce made from soy sauce, rice vinegar, a dash of sesame oil, and optional chili flakes or fresh sliced chili for heat. Trying-chopped scallion or cilantro for garnishment gives a fresh touch to pot. Leftover dumplings freeze well. Arrange uncooked dumplings on a tray in a single layer and freeze until firm, then transfer to a freezer bag. Cook from frozen using the methods above, adding a couple of minutes to the cooking time.
Seasonal vegetarian dumplings bring an innovative way of celebrating the flavors of the season while enjoying plant-based ingredients. They require few steps and use natural color from nutty beet-dyed wrappers, making them both aesthetically pleasing and incredibly tasty: boil, steam, or pan-fry-any way will serve them right, offering textures that bring satisfaction and flavors that practically explode on the tongue.
Making dumplings from scratch can be a little daunting at first, but it is all real fun, and there is much room to layer each morsel toward your taste. These treats are great for sharing and even better to store in the freezer for nights when you just don’t have time to cook. Try the recipe, and perhaps you’ll soon be craving seasonal vegetables differently.