Sharing a simple dumpling recipe filled with crunchy chopped cabbage and then slathered in a homemade creamy nut sauce. This sauce has a great flavor from Chinese black vinegar with an added spicy kick from the chili crisps.
The recipe is made using store-bought dumpling wrapper and to make your own dumpling wrapper, check out my Crispy Bottom Vegan Potstickers. There are a variety of dumpling wrapper brands at the store that are vegan-friendly and can be found at the refrigerated or freezer section. I normally keep some at home so it is handy when I crave for some quick dumplings meal like this.
Boiled dumplings Cooking Tips
- Properly thaw the dumpling wrapper to room temperature. The wrapper should feel soft and not dry.
- Work with one wrapper at a time and leave the rest in the package and cover with a damp paper towel.
- Press out as much air bubbles as you can while wrapping the dumpling. This is to prevent the water from seeping through the dumpling during cooking.
- Cook dumplings in hot boiling water and do not add too many dumplings at a time.
- Dumplings may sometimes stick to the pot and may not float up. In that case, slightly move it using a spatula and let it cook in hot water.
- Dumplings will float up when ready and let it stay afloat for 30 seconds to 1 minute before dishing them out using a sieve.
- When dumplings are fully cooked through, the skin will turn translucent.
This dumpling in spicy nut sauce recipe is
- Easy to make with store-bought dumpling wrapper
- Easily customizable
- Perfect make-ahead meals – for storage tips, check out my Crispy Bottom Vegan potstickers
If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends!
Dumplings in spicy nut sauce
- 1 package dumpling wrapper thaw to room temperature
- 5 cups shredded cabbage
- ½ cup shredded carrot
- ½ cup chopped King oyster mushrooms or any low moisture mushrooms
- ½ cup finely chopped jicama for texture (optional)
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 1 tablespoon light soy sauce/tamari
- 1 tablespoon mushrooms stir fry sauce
Spicy nut sauce
- ½ cup chunky nut butter
- 3 tablespoons light soy sauce/tamari
- 2 tablespoons Chenkiang vinegar
- 1 tablespoon toasted white sesame seeds
- 1 tablespoon chili oil with sediment
- 1 teaspoon grated ginger
- 1 teaspoon maple syrup
- To prepare the filling, heat a non-stick pan with 1 tablespoon oil, sauté ginger and garlic until fragrant.
- Then add in carrot, mushrooms, cabbage, jicama and stir fry until cabbage starts to wilt. Seasoned with sauce and adjust taste accordingly.
- Place mixture on a sieve over a bowl and squeeze as much liquid out as possible then add in chopped cilantro.
- To make the dumplings, place a wrapper on one palm and wet the side with water. Then, spoon about 1 tablespoon mixture and place it in the middle of the wrapper. Bring both sides together and press to seal tightly to remove as many air bubbles as possible.
- To cook dumplings, bring a deep shallow pot with water to boil. While water is boiling, drop dumplings in slowly using a slotted spoon (cook in few batches).
- Let dumplings cook until they float up and let afloat for 30 seconds to 1 minute or until the wrapper turns translucent. To serve, ladle dumplings to a bowl and pour the sauce over.
Spicy nut sauce
- Whisk sauce ingredients in a bowl until all incorporated.
- To lighten up the sauce, whisk it with few tablespoons of hot water until well combined. Adjust taste accordingly.
- Suitable nut butter for this recipe includes peanut, almond, and cashew.