Vege Dumplings

Oh dumplings! Who doesn’t love a good dumpling? We have included a recipe at the end for making your own wrappers if you like to set the difficulty to hardcore mode. Noemie and I both enjoy the simple life, so we buy our dumpling wrappers. There is no shame here, no shame! 

Vege dumplings 


Filling ingredients 

  • 3 cloves garlic finely chopped 
  • 1-inch piece of ginger finely chopped 
  • 2 spring onions finely chopped 
  • 1 stalk of celery, finely chopped 
  • 1 chilli finely chopped 
  • 1 big carrot, grated 
  • 4 mushrooms finely chopped 
  • 1 block of tofu 
  • 1/2 Chinese cabbage shredded 
  • 3 Tbsp soy sauce 
  • 1 Tbsp rice vinegar or malt vinegar 
  • 1 pack of dumpling wrappers 



  1. In a large frying pan, heat some oil and add the first 7 ingredients (from garlic to mushrooms) and cook for a few minutes.
  2. Crumble your tofu into the panand cook for 5 minutes. 
  3. Add your carrots, cabbage and a pinch of salt to the pan and cook between 5 to 10 minutes, until the cabbage has softened.
  4. Add soy sauce and vinegar. Stir thoroughly.
  5. Leave aside to cool.
  6. Once your filling is cool, set your wrappers out. Prepare a bowl of cold water to seal the dumplings.
  7. Put about a ½ TB of the filling in the middle of your wrapper, wet the edge with your finger (only on the top half of the circle, this helps form a seal). Press the edges and voila!
    8. Heat a frying pan with a splash of oil, fill your pan with as many dumplings as you can fit without letting them touch.
  8. When you can see that one side is golden, add 100ml of water and cover pan with a lid. Leave to simmer, without disturbing until the water has evaporated.
  9. Repeat until all dumplings are done. Enjoy :) 


-Dumplings can be frozen before they have been cooked! 


Dipping sauce  

  • 2 Tbsp soy sauce 
  • 1 Tbsp rice or malt vinegar 
  • 1 tbsp tomato puree or passata 
  • 1 Tbsp sweet chilli oil 
  • 1 Tbsp sriracha sauce 


Combine ingredients. 


Dumpling wrapper dough 

  • 2 1/2 cups plain flour 
  • 1 tsp salt 
  • 2/3 cup hot water 
  • cornflour for dusting 


1) Mix the plain flour and salt together. slowly add the water while stirring. Knead by hand for about 5 minutes, cover and refrigerate for 30 minutes. 

2) Divide the dough in 2 pieces. Dust your bench with corn starch and roll out into 2mm thick disc. 

3)Cut out circles using a cookie cutter or glass or cup. Roll the trim into a ball, roll out and repeat. 


Gluten free option 

Rice paper wraps! It’s a little bit fiddly, but worth the faff if the gluten doesn’t agree with you. Dip the rice paper into a bowl of cold water for about 5 seconds, place on bench, double layered. Add filling and roll into cigar shapes rather than the traditional dumpling fan. Fry in a pan with hot oil on all sides, no need to add the water to steam with these bad boys. 


On the Menu 

  • Mushroom Pate w/ pickled cucumber, crunchy crudites, and sesame roasted radish 
  • Koreshe – Persian Celery stew w/ smokey portobello mushrooms 
  • South African peanut stew w/ kale, celery, carrot and sweet corn 
  • Kombu seasoned celery (
  • Miso candied radish on potato mash w/ wasabi roasted kale chips 
  • Cucumber rounds w/ home-made tofu feta, beetroot kraut, pea puree and caramelized onion 
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