These delicious and simple vegetable dumplings are filled with mushrooms, cabbage, onions, and carrots. They’re tofu free and can easily be made vegan friendly or gluten-free.
Dumplings are one of those meals I often forget to make. It’s so easy to get stuck in the same recipe cycle, isn’t it? As a busy mom, I usually opt for whatever’s quick, simple, and I already know off the top of my head, which these days it seems is either a soup, stew, rice bowl, pasta, or salad.
But then your head comes out of the cloud of busyness and you remember that you actually know how to cook more than five dishes, to the delight of your family. Cue homemade dumplings.
Now I’m not going to lie and say this is a meal that can be on your table in 10 minutes, unless you’re fast like the Flash, in which case I’d like to offer you a job to cook for my family! And I blame my use of superhero analogies on my obsessed husband and son who are usually either watching, playing, or wearing something Marvel or DC. Ugh.
But back on topic, these are worth the effort, I promise! It’s not so much the filling, but the homemade dumpling wrappers that are time consuming. The good news is, the more you roll, the faster you get, and even better if you can get your family into the kitchen to help.
You can even make a rule that each person can only eat whatever they roll and see how fast they whip up some dumplings! 😂
These dumplings are delicious and very versatile. Steam, pan-fry, or boil them in soup broth. So many tasty options. I even have another recipe for meat or tofu-filled dumplings here (pictured below) if you’re interested! Enjoy!