Carrot and Broccoli Vegetable Dumplings

Steamed Vegetable Dumplings

Alison Murray Dairy-free, Nut-free, Recipes, Vegan, Vegetarian 14 Comments

Carrot and Broccoli Vegetable Dumplings

I have a great boyfriend. Only he would go out the day of a dinner party and buy me a bamboo steamer at the last minute to make dumplings. He’s such a good sport putting up with my every food whim! I’m so appreciative that he did though, because my first attempt at steamed dumplings (and actually at dumplings in general) was a very yummy success šŸ™‚

Carrot and Broccoli Vegetable Dumplings

We had Kam’s mother and her partner over for dinner on Sunday night. I came across this by chance while looking for a rockmelon recipe (mmmmm I love rockmelon!) and the menu started falling into place around it. I knew straight away I wanted to do a very light Thai Red Curry with Prawns and matchstick cut vegetables served on fabulous Coconut Lemongrass Rice. For the appetiser I toyed with the idea of a miso broth with noodles and vegetables. I also considered some cool and light rice paper rolls with shredded vegetables. However, neither idea made it to the table.

Carrot and Broccoli Vegetable Dumplings

Using a packet of chilled wonton wrappers meant that these dumplings came together very quickly and were exceptionally easy to make. I chose a combination of broccoli, carrot, garlic and shallots with some tamari and miso – the results were incredibly yummy. 24 dumplings meant 4 people got 6 dumplings each – more than enough for an appetiser. Vegan and delectable, I would love to make these gluten-free if anyone out there has a great wonton dough recipe. Shoot me an comment if you know if a great one!

Easy Steamed Vegetable Dumplings @OmNomAlly


4.0 from 1 reviews
Steamed Vegetable Dumplings
Prep time
Cook time
Total time
These steamed vegetable dumplings couldn't be simpler - or more delicious! Quick, you're 20min away from the best vegan dumplings you've ever had.
Recipe type: Appetiser
Cuisine: Dairy-free, Egg-Free, Nut-free, Vegetarian, Vegan
Serves: 4-6
  • 2-3 cloves of garlic, finely minced
  • 1 cup finely chopped brocolli florets
  • 1 shredded, grated or finely sliced carrot
  • 2 tbsp spring onions, finely chopped
  • 1 tbsp miso paste (whichever variety you prefer)
  • 2 tbsp tamari or coconut aminos
  • 24 wonton wrapper, or enough home-made dough to make 24 pieces
  1. Combine all ingredients except for wrappers in a food processor and process until well mashed up, but pieces remaining (see image).
  2. Lay wrappers on a flat surface or plate and brush with water so each is slightly wet. Place one heaped teaspoon of filling mixture onto each wrapper.
  3. Fold in half, enclosing filling and press edges firmly to seal. Fill a wok ½ full with water and bring to a boil. Fit steamer into wok and line inside loosely with parchment paper if wanted.
  4. Steam in batches until slightly translucent, making sure to separate each dumpling in the steamer so they don't stick together. Serve with extra tamari or your favourite dipping sauce.
You need a steamer basket and suitable wok or saucepan filled with water. The steamer tray of a rice cooker would also be suitable.

Comments 14

    1. Post

      I feel the same way, it’s hard to come across a steamed dim sim or wonton sometimes, and a lot of the time they aren’t fresh either. It was the first time I had made my own and was actually quite fun too!

    1. Post
  1. drool. Oh why didn’t uncover your secret culinary skillz when you were in Syd?
    I’m gonna make these babies tonight

  2. These look fantastic and beautifully done. If I may, Iā€™d like to invite you to submit your photos to the new YumGoggle, a photo sharing site with the philosophy that if you worked hard to cook it and photograph it, we should show it off! Hope to see you there soon!

    1. Post

      Thank you for the compliment, strangely enough I came across YumGoggle on my own yesterday and bookmarked it to remind myself to submit some posts there! Will definitely be submitting in the future šŸ™‚

    1. Post

      It takes me between 5-minutes to steam, and will depend on how large the steaming vessel and the pot of water you use. I find it’s better to gauge the cooking time by the appearance of the dumpling, as the wrapper and contents will go slightly translucent when done šŸ™‚

  3. Going to try this, this weekend. Thanks. I make my own dumpling wrappers- it’s really easy and means you can have them whenever you want.

    1. Post
  4. Pingback: Recipes - bevg | Pearltrees

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