Vegetarian Asian-inspired dumplings
Soft handmade dumplings filled with tender vegetables, ginger, garlic, and a silky coconut curry sauce. They are steamed until glossy, then finished warm with lime, herbs, and a gentle curry aroma.
Recipe video
Mix flour and salt, pour in warm water, and stir until shaggy. Knead 8 minutes until smooth.
Cover the dough and rest 30 minutes so it rolls easily.
Prepare all vegetables finely so the dumplings seal neatly.
Toss cabbage with a small pinch of salt, rest 10 minutes, then squeeze out moisture.
Heat sesame oil in a pan over medium heat. Cook ginger, garlic, and mushrooms 3–4 minutes until fragrant and softened.
Add carrot, bell pepper, scallions, squeezed cabbage, soy sauce, and pepper. Cook 2 minutes, just until tender-crisp.
Cool the filling quickly until no longer hot, then mix in cornstarch so it holds together; do not taste the filling again unless a small portion is cooked first.
Simmer coconut milk, curry paste, soy sauce, sugar, and lime juice 3–4 minutes until smooth. Keep warm.
Divide dough into 24 pieces and roll each into a thin 9 cm / 3.5 in wrapper.
Place 1 Tbsp filling in the center of each wrapper.
Moisten the edge, fold, pleat, and press firmly to seal.
Line a steamer with parchment or cabbage leaves and arrange dumplings with space between them.
Steam over medium-high heat for 8–10 minutes until wrappers turn slightly translucent and tender and the filling is piping hot.
Spoon warm coconut curry sauce onto plates, add dumplings, and finish with herbs, lime, and chili oil.
