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
- Spicy
- Easy to make with store-bought dumpling wrapper
- Flavorful
- Easily customizable
- Delicious
- 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
Ingredients
Main Ingredients
- 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
Filling seasoning
- 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
Instructions
Dumpling
- 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.
Notes
- 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.
Feel free to pin the below picture on your Pinterest Board for easy reference.
I haven’t found a single recipe of yours that I don’t absolutely love, this one is no exception.
Can you freeze the wontons? Would you freeze them cooked or uncooked? Thanks
Hey MJ, yes, you can. You would freeze them after you wrapped them, which means uncooked. To freeze any dumplings, you would place wrapped dumplings on a flat surface, slightly apart. Freeze until harden, then you can save them in a bag or container. This 2-step will prevent dumplings from sticking to each other. When ready, you would increase the cooking time a little, no thawing needed. Hope that helps. Let me know if you have any other questions at all. Happy cooking.
can I use peanut butter from the store?
Hi there, yes of course. if you like more texture, you can get the crunchy version. 🙂 Happy cooking
What are other low moisture mushrooms that I can use instead of king oyster mushrooms? I couldn’t find any at my store 🙁
Hello there, low moisture mushrooms such as Bella or Shiitake works, the white button mushrooms usually have lots of moisture. If you plan to use that, just be sure to drain them well. Hope that helps. 🙂