Spicy Vegetarian Ginger Dumplings

🕒 Prep: 30 min
🔥 Cook: 15 min
🍽 Serves: 4
★★★★★
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If you’re a fan of bold flavors and easy-to-make treats, these Spicy Vegetarian Ginger Dumplings are going to be your new favorite. Perfect for a cozy night in or to impress your friends at a gathering, they pack a flavorful punch and are surprisingly simple to prepare.

Ingredients for Spicy Vegetarian Ginger Dumplings

The base of these dumplings is the all-purpose flour, which creates a tender yet sturdy dough. The warm water helps to bring the dough together smoothly. Sesame oil adds a nutty aroma and flavor, while the soy sauce provides a savory depth. Fresh ginger is the star, offering a spicy kick, and minced garlic complements it with its pungent sweetness.

For the filling, shredded cabbage and grated carrots bring a satisfying crunch. Chopped green onions add a mild, fresh flavor. Diced firm tofu is the protein-packed element, absorbing the spices beautifully. A bit of red pepper flakes gives an extra heat, balanced by salt and black pepper.

Tips & Tricks

  • Ensure the dough is well-rested; this makes it much easier to handle and roll out.
  • Don't overfill the dumplings; a tablespoon is just enough to prevent them from bursting.
  • If you don’t have a steamer, create a makeshift one with a colander over a pot of boiling water.

Serving Suggestions

Pair these dumplings with a simple soy dipping sauce or a sweet chili sauce for a delightful contrast. For a complete meal, serve alongside a fresh cucumber salad or a bowl of miso soup.

Frequently Asked Questions

Can I freeze the dumplings?
Yes, you can freeze them before steaming. Lay them out on a tray, freeze until solid, then transfer to a bag. Steam directly from frozen when ready to eat.
What if my dough is too sticky?
Add a little more flour, a tablespoon at a time, kneading until it’s smooth.

Spicy Vegetarian Ginger Dumplings Recipe Walkthrough

Start by making the dough. In a large bowl, combine the all-purpose flour with warm water. Mix until you have a shaggy dough, then knead for 8-10 minutes on a lightly floured surface until it becomes smooth and elastic. Cover the dough and let it rest for 30 minutes to relax the gluten, making it easier to roll out later.

Meanwhile, prepare the filling. Heat sesame oil in a pan over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant. Stir in the shredded cabbage, grated carrots, and green onions. Cook them for about 5 minutes until they soften slightly.

Add the diced tofu to the pan along with soy sauce, red pepper flakes, salt, and black pepper. Cook everything together for another 3 minutes, then set the mixture aside to cool.

Once the dough has rested, roll it into a log and cut it into 16 equal pieces. Roll each piece into a circle about 3 inches in diameter. Place a tablespoon of the cooled filling in the center of each circle. Fold the dough over the filling, pressing and crimping the edges to seal them securely.

Fill a pot with water and bring it to a boil. Place the dumplings in a steamer and cook them over the boiling water for 15 minutes. They’re done when the dough is cooked through and slightly translucent. Serve immediately while they’re still hot.

Why You'll Love This Recipe

  • Bursts with fresh, spicy flavors from ginger and red pepper flakes.
  • Perfectly balanced texture with a mix of crunchy vegetables and soft tofu.
  • Homemade dough that's easier to make than you might think!
  • Steamed to perfection, making them a healthier option.

Ingredients

2 cups all-purpose flour
1/2 cup warm water
1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp grated fresh ginger
2 cloves minced garlic
1 cup shredded cabbage
1/2 cup grated carrots
1/4 cup chopped green onions
1/2 cup diced firm tofu
1/4 tsp red pepper flakes
1/2 tsp salt
1/4 tsp black pepper

Step-by-step Instructions

1. In a large bowl, mix the flour and warm water until a dough forms. Knead for 8-10 minutes until smooth. Cover and let it rest for 30 minutes.
2. In a pan, heat sesame oil over medium heat. Add garlic and ginger, sauté until fragrant.
3. Stir in cabbage, carrots, and green onions; cook until slightly tender, about 5 minutes.
4. Add diced tofu, soy sauce, red pepper flakes, salt, and black pepper. Cook for another 3 minutes, then let it cool.
5. Roll the dough into a log and cut into 16 equal pieces. Roll each piece into a circle, about 3 inches in diameter.
6. Place a tablespoon of filling in the center of each circle. Fold the dough over the filling, crimping the edges to seal.
7. In a steamer, cook the dumplings over boiling water for 15 minutes or until the dough is cooked through. Serve hot.

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