Veggie Dumpling Series: Carrot & Egg Dumpling

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Veggie Dumpling Series: Carrot & Egg Dumpling


This elite vegan dumpling carries a fresh, moist, and rich filling made of carrots, bamboo shoots, mushrooms, and eggs.


You can make vegetable dumplings in many ways. There are a variety of vegetables that can serve well for the dumpling filling. But there is one golden rule to remember: use ingredients with different textures. To make up for the meat and keep the full, rich flavor with elegant umami, be sure you use dried foods, mushrooms, for example, as an alternative.

What you need

Most of the time, ingredients for vegetarian dumpling include:

  • Wood ear mushrooms
  • Dried shiitake mushrooms
  • Cooked egg
  • Bamboo shoots
  • Fried tofu (or fried dough)
  • Pickled vegetables

These ingredients carry different textures and flavors which guarantees more delicious filling compared to veggies. And in this recipe, for 45 dumplings, you will need:

  • Carrot: 450 grams, shredded and chopped into shorter and smaller pieces.
  • Bamboo shoot: 1 cup, chopped into tiny cubes
  • Garlic: 4 gloves
  • Ginger: 2 slices
  • Dried shiitake mushroom: 1 cup, rehydrated
  • Egg: 3, beaten
  • Sesame oil, soy sauce, salt

Carrot is the main ingredient in this recipe. Stir fry it with garlic and ginger for additional sweet and aromatic taste. Shiitake mushrooms can add umami. Bamboo shoots bring about a crunchy texture. Eggs offer the meaty texture.

Unlike normal dumplings with meat filling, for vegan dumplings, you need to cook the stuffing before wrapping.

In making veggie dumplings, we don’t have the meat to glue the stuffing together so it is quite difficult to stuff all the different ingredients into a small dumpling wrapper. Therefore, with veggie dumplings, opting for steamed dumplings which are bigger in size is better.

It is highly recommended to use freshly made dough wrapper in making vegetable dumplings. Again, it’s because settling down the no-meat filling is quite challenging. The freshly made dough provides the elasticity for you to easily wrap the dumplings. If you want to spend time making your own dumplings dough, it’s wonderful. But if time does not allow, the supermarket-bought dumpling wrapper is still a good idea.


How to do

Use the food processor to mince the carrot, mushroom, garlic, and ginger together. If you don’t have a food processor, use a mandoline to grate the carrot, and use your knife to mince the shiitake mushroom. Stir fry the mixture you’ve got with sesame oil. Take it off the heat and let it cool off. (Tips: For veggie dumplings, you may need to use more sesame oil than your average use for regular stir-fry. This is to make the dumpling’s filling juicy. It also creates a rich, nutty flavor)

Fry the egg with sesame oil, make it into small pieces while frying.

Mix the carrot stuffing with the fried egg and the chopped bamboo shoot.

Season the stuffing combination with a spoonful of soy sauce and a pinch of salt and stir it well.

Start to wrap your dumplings

How to store your dumplings

If you will not cook all the dumplings in one time, put all the remaining dumplings into a tray.

Use the plastic wrap to cover the tray and place it in the freezer.

After the dumplings get frozen completely, transfer them into a large zip-lock bag and continue to keep them in the freezer.

Try to finish the dumplings you’ve stored within 3 months.



Carrot Dumplings Accessed January 21, 2019