Delicious Vegetarian Soup Dumplings Recipe You’ll Love

Soup dumplings are one of those comforting dishes that feel like a warm hug on a chilly day. If you’re looking for a fresh twist, these vegetarian soup dumplings deliver that satisfying soup dumpling experience without any meat. This recipe will show you how to make healthy, flavorful pot stickers filled with savory vegetable broth and fresh veggies.

this Recipe

Whether you’re a seasoned dumpling maker or trying this for the first time, you’ll find this recipe straightforward and rewarding. The vegetarian soup dumplings are perfect for lunch, dinner, or as a unique appetizer that everyone will enjoy.

Why You’ll Love This Recipe

• Filled with wholesome vegetables and fragrant broth for a healthy twist
• Perfectly chewy dumpling wrappers that hold delicious soup inside
• Great for vegetarians but loved by all foodies
• Comforting and warming, ideal for any season
• Made from scratch with simple, easy-to-find ingredients

Ingredients

Gather these fresh ingredients to make both the dumpling dough and the flavorful vegetarian filling and broth.

• 2 cups all-purpose flour
• 3/4 cup warm water (for dough)
• 1 tablespoon vegetable oil (for dough)
• 2 cups vegetable broth (homemade or low sodium store-bought)
• 1 cup finely chopped napa cabbage
• 1/2 cup finely grated carrot
• 1/2 cup finely chopped shiitake mushrooms
• 1/4 cup chopped green onions
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon soy sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon cornstarch (to thicken broth)
• Salt and pepper to taste

Recipe Details

• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes
• Servings: 4 (about 24 dumplings)
• Calories: Approximately 180 per serving

How to Make Soup dumplings vegetarian | Pot stickers recipe soup, Healthy vegetable dumpling soup, Soups and …

1. Make the dough by mixing 2 cups flour with 3/4 cup warm water and 1 tbsp vegetable oil; knead until smooth and elastic, about 8 minutes, then cover and let rest for 30 minutes.
2. Prepare the filling by heating a skillet over medium heat, adding minced garlic and ginger until fragrant, then stir-frying napa cabbage, carrots, shiitake mushrooms, and green onions for 5 minutes. Season with soy sauce, sesame oil, salt, and pepper; set aside to cool.
3. Mix 2 cups vegetable broth with 1 tsp cornstarch in a small pot; bring to a simmer and cook until slightly thickened, about 3 minutes. Let cool slightly, then carefully mix some broth with the vegetable filling to create a soupy texture inside the dumplings.
4. Roll the dough thinly on a floured surface and cut into 3-inch circles. Place about 1 tablespoon of filling in the center of each wrapper, carefully pleat and pinch the edges to seal, ensuring no gaps to hold the soup inside.
5. Heat a non-stick skillet with a tablespoon of oil on medium heat; arrange dumplings seam side up and cook until the bottoms are golden brown, about 2-3 minutes.
6. Add 1/4 cup water to the skillet and immediately cover; steam the dumplings for 5-6 minutes until the dough is cooked through and the filling is hot with soup inside.
7. Carefully remove the lid and cook until water evaporates and bottoms crisp up again, about 1-2 minutes.
8. Serve hot with a dipping sauce made from soy sauce, rice vinegar, and a bit of chili oil for extra flavor.

Tips for the Best Results

• Rest the dough well to make it easier to roll and shape the dumplings.
• Use fresh vegetables finely chopped to ensure a smooth filling texture.
• Seal dumplings tightly to prevent broth from leaking during cooking.
• Control heat carefully when steaming to avoid soggy bottoms.
• Serve immediately for the best texture and flavor.

Storage and Reheating

Store any leftover dumplings in an airtight container in the refrigerator for up to 2 days. Place parchment paper between layers to keep them from sticking together.

For freezing, arrange dumplings on a baking sheet in a single layer, freeze until solid, then transfer to a freezer bag for up to 1 month. Reheat by steaming frozen dumplings directly for 8-10 minutes or pan-frying and steaming as described.

Frequently Asked Questions

Can I use store-bought dumpling wrappers?

Yes, store-bought wrappers are a convenient option and work well for this recipe. Just be sure to seal them tightly to hold the soup filling.

What vegetables work best for the filling?

Napa cabbage, shiitake mushrooms, carrots, and green onions provide great texture and flavor, but you can also try bok choy or finely chopped spinach.

How do I prevent the soup filling from leaking?

Make sure to pleat and pinch the wrappers very tightly, sealing the edges completely. Also, do not overfill the dumplings to avoid bursting during cooking.

Can I make these dumplings vegan?

Absolutely! This recipe is already vegetarian and naturally vegan since it contains no animal products. Just double-check your broth and soy sauce to be sure.