Chinese Vegetarian Dumplings in a Pan

Name: Chinese Vegetarian Dumplings in a Pan
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 35
Ingredients: Type 0 flour 1 ¼ cup; Water at room temperature 2 cups; Fine salt 1 pinch; Zucchini 1 ½ cup; Potatoes 1.3 cups; Carrots 1 ¼ cup; Fresh scallion 1 cup; Peas &frac13; cup; Garlic 1 clove; Fresh chili pepper 1; Fresh ginger to taste; Soy sauce ¼ cup; Sesame oil 2 tbsp; Sunflower seed oil to taste; Teriyaki sauce to taste; Chervil to taste

Lactose Free
Vegetarian
Vegan

Difficulty: Average
Prep time: 60 min
Cook time: 30 min
Makes: 35 pieces
Cost: Low

PRESENTATION

The Chinese dumplings are a true delicacy of Oriental cuisine! They are very similar to the Japanese gyoza, but differ in the texture of the dough and the taste of the filling, which can be meat, shrimp, mixed, or vegetables. Our recipe for Chinese vegetarian dumplings in a pan is inspired by this tasty specialty to offer you a variant to prepare at home entirely with your own hands! For the filling, we used easily available ingredients: carrots, zucchini, potatoes, onions, and peas, flavored with garlic, chili pepper, soy sauce, and the unmistakable spicy note of fresh ginger. For cooking, we chose to brown them in a pan, creating that delicious golden crust that makes them even more appetizing! Grab your chopsticks, then, and get to work to make the Chinese vegetarian dumplings in a pan: they will be great to serve as an appetizer along with other tasty variants, vegetarian and not, such as:

Crystal dumplings
Vegetarian gyoza
Cheese and pepper gyoza
Saffron gyoza

INGREDIENTS

For the dough (for about 35 dumplings): Type 0 flour 1 ¼ cup (300 g); Water 2 cups (150 g) - at room temperature; Fine salt 1 pinch

For the filling: Zucchini 1 ½ cup (200 g); Potatoes 1.3 cups (200 g); Carrots 1 ¼ cup (150 g); Fresh scallion 1 cup (100 g); Peas ⅓ cup (50 g); Garlic 1 clove; Fresh chili pepper 1; Fresh ginger to taste; Soy sauce ¼ cup (50 g); Sesame oil 2 tbsp (30 g)

For cooking and serving: Sunflower seed oil to taste; Teriyaki sauce to taste; Chervil to taste

Preparation

How to prepare Chinese Vegetarian Dumplings in a Pan

To prepare the Chinese vegetarian dumplings in a pan, start with the dough: in a bowl, pour the flour 1, water 2, and salt 3.

Stir first with a spoon 4, then transfer the mixture to the work surface and continue kneading by hand 5 until you get a smooth and homogeneous dough. Wrap it in plastic wrap and let it rest in the refrigerator for 10 minutes 6.

In the meantime, prepare the ingredients for the filling: separate the green part of the leek from the white part, then halve the latter lengthwise 4 and slice it thinly 5. Slice the green part into very fine rounds as well 6 and set it aside.

Grate the zucchini with a large-hole grater 10, then peel and grate the carrots 11 and potatoes 12.

Pour the sesame oil into a saucepan 13, add the white part of the green onion 14 and sauté gently for a couple of minutes, then season with the minced garlic 15.

Add the chopped chili pepper 16 and vegetables 17. Cook over medium heat for 5 minutes, then deglaze with soy sauce 18.

At this point, add the peas 19, mix well 20, and continue cooking for a couple of minutes. With the heat off, add the green part of the green onion 21 and mix again.

Transfer the vegetables to a bowl, add the grated ginger 22, mix 23 and let cool 34.

In the meantime, take the dough and flatten it slightly with your hand 25, then pass it through the pasta machine starting from the widest thickness 26. Fold the sheet 27 and sprinkle with a pinch of flour.

Pass the sheet through the rollers again, gradually reducing the thickness until you reach the penultimate one (about 0.08 inches) 28. Now cut out disks with a cookie cutter with a diameter of about 3 inches 29. You can re-knead the scraps and roll them out again. Place about 0.5 oz of filling in the center of each disk 30.

Fold the disk in half 31, then pinch the edges together creating small waves to seal the filling inside 32; with these amounts, you should get about 35 dumplings. After forming all the dumplings, pour the vegetable oil into a non-stick pan 33 and heat over medium heat.

Place the dumplings in the pan 34 and brown them on both sides 35 for about 10 minutes in total 36.

Plate and finish with some teriyaki sauce 37 and a few fresh chervil leaves 38. Your Chinese vegetarian dumplings in a pan are ready to be served 39!

Storage

Chinese vegetarian dumplings in a pan can be stored in the refrigerator for one day after cooking.

You can freeze them raw and cook them directly from frozen, increasing the cooking time.

Advice

If you prefer, you can use a food processor to chop the vegetables: this way, you'll get a filling with a creamier consistency.

As an alternative to chervil, you can use parsley, or omit it.

Chinese vegetarian dumplings can also be steamed: in this case, line a steamer with a sheet of perforated parchment paper, place the dumplings inside, spacing them apart, and cook with the lid on for about 10 minutes.

For the translation of some texts, artificial intelligence tools may have been used.