Vegan Cauliflower Dumplings

Servings: 4 (about 20–24 dumplings)
Prep Time: 30 minutes
Cook Time: 15 minutes

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Ingredients

Dumpling Dough

• 2 cups all-purpose flour

• ½ tsp salt

• ¾ cup warm water

• 1 tbsp vegetable oil

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Cauliflower Filling

• 2 cups cauliflower florets, finely chopped or grated

• 1 tbsp sesame oil (or vegetable oil)

• 2 cloves garlic, minced

• 1 tsp fresh ginger, grated

• 2 green onions, finely chopped

• 2 tbsp soy sauce

• 1 tbsp rice vinegar

• ½ tsp black pepper

• ½ tsp salt (adjust to taste)

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Optional Additions for Filling

• ½ cup finely shredded cabbage

• ½ cup grated carrot

• 1 tbsp chopped cilantro

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Dipping Sauce

• 3 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 tsp sesame oil

• ½ tsp chili flakes

• 1 tsp finely chopped garlic

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Equipment

• Mixing bowls

• Rolling pin

• Knife and cutting board

• Steamer basket or pan

• Skillet (optional for pan frying)

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Step-by-Step Instructions

1. Prepare the Dumpling Dough

1. In a bowl combine flour and salt.

2. Gradually add warm water, mixing with chopsticks or a spoon.

3. Add vegetable oil.

4. Knead the dough on a clean surface for 8–10 minutes until smooth.

5. Cover with a towel and rest for 20 minutes.

Resting helps the dough become easier to roll.

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2. Prepare the Cauliflower Filling

1. Finely chop or grate the cauliflower florets.

2. Heat sesame oil in a pan over medium heat.

3. Add garlic and ginger, sauté for 1 minute.

4. Add chopped cauliflower and cook 4–5 minutes until slightly softened.

5. Add:

   • soy sauce

   • rice vinegar

   • black pepper

   • salt

6. Stir well and cook 2 minutes more.

7. Remove from heat and mix in green onions.

Allow filling to cool completely before assembling dumplings.

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3. Roll the Dumpling Wrappers

1. Divide the dough into 2 pieces.

2. Roll each piece into a long rope.

3. Cut into small pieces (about 20–24).

4. Flatten each piece and roll into thin circles about 8–9 cm (3–3.5 inches).

Keep wrappers lightly dusted with flour.

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4. Fill the Dumplings

1. Place 1 tablespoon filling in the center of each wrapper.

2. Fold the wrapper in half to form a half-moon shape.

3. Pinch edges together and make small pleats to seal.

Make sure dumplings are sealed well to prevent opening during cooking.

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5. Cook the Dumplings

Option 1: Steam (Most common)

1. Place dumplings in a steamer lined with parchment or cabbage leaves.

2. Steam for 8–10 minutes until wrappers become translucent and tender.

Option 2: Pan-Fry (Potsticker style)

1. Heat 1 tbsp oil in a skillet.

2. Arrange dumplings flat side down.

3. Cook 2–3 minutes until bottoms become golden.

4. Add ¼ cup water, cover, and steam 5 minutes.

Option 3: Boil

1. Bring a pot of water to boil.

2. Add dumplings and cook 5–6 minutes until they float.

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6. Make the Dipping Sauce

In a small bowl mix:

• soy sauce

• rice vinegar

• sesame oil

• chili flakes

• garlic

Stir well.

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7. Serve

Serve dumplings hot with:

• dipping sauce

• sliced green onions

• sesame seeds

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Storage

Refrigerator: up to 3 days
Freezer: freeze uncooked dumplings up to 2 months.

Cook directly from frozen by steaming 2–3 extra minutes.

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Nutrition (Approximate per serving)

• Calories: ~210

• Protein: ~6 g

• Carbohydrates: ~38 g

• Fat: ~4 g