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A Perfect Pantry

Vegetable Dumplings with Dipping Sauce

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      30 min
      12 min
      42 min
      60 piece


    • 2 tablespoons vegetable oil
    • 1 teaspoon sesame oil
    • 4 shallots peeled, thinly sliced
    • 2 clove garlic peeled, minced
    • 2 teaspoons ginger peeled, minced
    • 1 carrot peeled, thinly diced
    • 1 cup Chinese cabbage or wombok thinly shredded, washed
    • 4 button mushrooms washed, finely diced
    • 1 bunch coriander roots washed, finely chopped
    • 2 tablespoons soy sauce
    • 1 tablespoon cornflour
    • 250 grams wonton wrappers
    Dipping Sauce
    • 1/4 cup soy sauce
    • 1 teaspoon sesame oil
    • 1 tablespoon sesame seeds
    • 1 bunch coriander leaves washed, finely chopped
    • 1 clove garlic peeled, minced


    1. In a frypan, heat the oils and sauté the shallots, ginger and garlic until golden brown. Add the vegetables, soy sauce and continue to cook for a further 10 minutes. Allow to cool for 5 minutes.
    2. In a small bowl, combine the cornflour with 2 tablespoons of water and fold through the mixture.
    3. Add a teaspoon of mixture to the middle of eat wrapper and dab the outer pastry with water. Lift all of the pastry edges and fold into a money bag shape. Pinch the top tightly and continue until all of the pastry and mixture has been used.
    4. Place the dumpling into the base of the pre assembled steamer and set to steam for 3 minutes. Continue until all dumplings are cooked.
    5. To make dipping sauce, combine all dipping sauce ingredients and mix well. Serve over dumplings.

    This recipe was developed using a Kambrook Appliance.


    • Essentials 12Essentials 12" Square Frypan
    • Essentials 12Essentials 12" Square Frypan
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    • Family Banquet FrypanFamily Banquet Frypan
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