Description
These vegan baked dumplings are crisp, golden pockets filled with tender vegetables and warm savory aromatics, making for a perfect weeknight meal or party appetizer.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup water
- 1 cup chopped vegetables (e.g., carrots, cabbage, mushrooms)
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Oil for brushing
Instructions
- Preheat the oven to 375°F (190°C). In a bowl, mix the flour and salt. Gradually add water and bring the dough together. Knead until smooth and elastic. Let it rest.
- On a floured surface, roll out the dough thinly and cut into 3-inch circles. Combine chopped vegetables, soy sauce, garlic powder, and ginger powder in another bowl.
- Place a small amount of filling in the center of each dough circle, fold over, and seal edges. Arrange on a baking sheet, brush lightly with oil, and bake for 20–25 minutes until golden brown.
- Let cool slightly before serving warm with dipping sauce.
Notes
Keep the dough covered to prevent drying. Adjust filling flavors to your liking. Can add tofu, kimchi, or other vegetables for variations.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 dumpling
- Calories: 265
- Sugar: 1.5g
- Sodium: 510mg
- Fat: 4.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2.4g
- Protein: 7g
- Cholesterol: 0mg