Pan Fried Vegetable Dumplings

Pan Fried Vegetable Dumplings with a Sesame Crust

  • Vegetarian
These Pan Fried Vegetable Dumplings are a delicious light lunch or starter.
  • 10 MINS

    Cooking Time

  • Medium


  • 50 MINS

    Prep Time

  • 4 People


Dumpling Filling

  • 1 Knorr Thai Lime & Ginger Stock Pot
  • 150 g shiitake mushroom chopped
  • 100 g carrots sliced
  • 100 g savoy cabbage
  • 1 red pepper sliced
  • 4 spring onions sliced
  • 1 clove of garlic grated
  • 3 tbsp sesame seeds
  • 2 tbsp sesame oil

Dumpling Wrappers

  • 320 g flour
  • 170 g hot water
  • 1 tsp salt

Dipping Sauce

  • 1 tbsp sesame oil
  • 2 tbsp Chinese black vinegar
  • 2 tbsp soy sauce
  • small piece of ginger cut into matchsticks
  • 1 tbsp sugar

  1. Heat the sesame oil in a large pan over medium-high heat. When the oil shimmers. Add your mushrooms, red pepper, savoy cabbage, spring onions and garlic then cook, stirring occasionally until the vegetables soften, about 5 minutes.

  2. Then, add the Knorr Kaffir Lime and Ginger Stock Pot and a splash of water. Cook for another 2-3 minutes, until the vegetables begin to caramelise and all the excess liquid has evaporated. Remove from the heat and let cool.

  3. To make your wrappers, combine flour and hot water in a bowl then mix until a shaggy dough forms. Once a ball has formed, tip out onto a lightly floured surface and knead until smooth, about 10 minutes.

  4. Slice dough with a knife into small tablespoon size pieces. Roll into a ball, then flatten into a disc shape. Lightly flour and roll out to form a dumpling wrapper, feel free to use a cookie cutter to keep the shape if necessary.

  5. To assemble, spoon 1 tablespoon of filling onto each wrapper. Brush water around the edges of the wrapper. Fold the edges of the wrapper up around the filling and pinch in the centre to seal. Repeat with the remaining wrappers.

  6. To make the dipping sauce, combine the sesame oil, soy sauce, Chinese black vinegar, sugar and ginger sliced into matchsticks. Stir together until the sugar has dissolved.

  7. Place the sesame seeds in a shallow bowl. Brush the bottoms of the dumplings with water and then dip them in the sesame seeds.

  8. Heat a few tablespoons of oil in a large pan on a medium heat. Add your dumplings and cook until the bottoms are light golden brown, about 2-3 minutes. Carefully pour 100ml of water into the pan. Immediately covering with a tight-fitting lid. Turn the heat to medium-low and let the dumplings steam for 5-6 minutes.

  9. Serve your dumplings garnished with spring onions and your dipping sauce!

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 490.93 kcal
Protein (g) 12.66 g
Sugar (g) 8.92 g
Fat (g) 15.05 g
Fibre (g) 6.26 g
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Little BIG difference tip

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