Meat-free fried vegetable dumplings made with our Coriander Ginger Sauce! This Chinese-style jiaozi recipe is as tasty as it gets. You can pan-fry them to make guotie dumplings as well! For some more pizzazz, simply toss them in your sauce of choice or serve with the sauce on the side for dipping.
Other sauces that we recommend for dumplings include our Plum Sauce and Pad Thai Sauce/Dressing.
Delicious Fried Vegetable Dumplings (Jiaozi/Guo Tie)
Ingredients:
(Makes about 30 dumplings)
- Dumpling wrappers
- 1 Tbsp rice bran oil, plus 3 Tbsp
- 1 Medium onion, chopped
- 1 cm pc ginger, minced
- 8 Shiitake mushrooms, chopped
- 1/4 Wombok (Chinese cabbage), finely shredded/chopped
- 2 Carrots, finely shredded/chopped
- 50g Chinese chives, finely chopped
- 2 Tbsp Shaoxing wine (optional)
- 2 Tbsp light soy sauce
- 2 tsp sesame oil
- 1 tsp white pepper, finely ground
- 1 tsp sugar
- Small pinch Mekhala Himalayan Pink Salt
- Mekhala Coriander Ginger Sauce
Method:
- Add 1 Tbsp rice bran oil to a large fry pan or wok over medium heat. Add chopped onion and stir fry until translucent.
- Add minced ginger and stir fry for a couple of minutes, then add the mushrooms, cabbage and carrots. Stir fry until the vegetables are tender and almost dry.
- Transfer cooked vegetables to a large mixing bowl and add the chives seasonings (Shaoxing wine, soy sauce, sesame oil, white pepper and Mekhala Himalayan Pink Salt).
- Carefully wrap up the jiaozi dumplings, using 1 tsp of filling per dumpling and placing them on a floured surface.
- Pan fry dumplings in the remaining 3 Tbsp of oil in a large frypan, until the bottoms are golden, then add enough water to the pan to cover the dumplings half way, put the lid on and let them cook through (you’ll probably have to do this in batches). Alternatively, steam or boil the dumplings.
- Toss the guo tie dumplings in Mekhala Coriander Ginger Sauce and serve with extra on the side.
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