Dumplings in Sauce brings together the best of comfort food with exciting Asian flavors. I learned this recipe from my mom, and it’s been my go-to when I want to impress dinner guests without spending hours in the kitchen. The crispy exterior gives way to a vegetable filling that’s perfectly seasoned, while the sauce adds a delicious kick.
About the Recipe
This recipe strikes the perfect balance between simple and special. The dumplings are made from scratch, but don’t let that scare you. The dough is forgiving, and the filling comes together in minutes. The sauce is what makes these dumplings stand out – it’s tangy, spicy, and surely delicious.
Why You’ll Love This Recipe
You’ll love how customizable these dumplings are. Don’t have all the vegetables? Use what’s in your fridge. The dough is super easy to work with, and you’ll feel so proud when you create your first perfectly shaped dumpling. Plus, the sauce can be made ahead, making this perfect for busy weeknights or entertaining.
Dumplings in Sauce
Cooking Tips
– Keep the dough covered while working to prevent it from drying out
– Don’t overfill the dumplings – about 1 tablespoon of filling is perfect
– Make sure your oil isn’t too hot when frying
– Test one dumpling first to get the timing right
– Double the sauce recipe – it’s that good.
Serving and Storing Suggestions
Makes 12-15 dumplings (4 servings). Total prep and cooking time: 45 minutes. Serve hot as an appetizer or main course. Leftover dumplings can be stored in the fridge for up to 2 days – reheat in a pan for best results. The sauce keeps well in the fridge for up to a week.
Similar Recipes
- Vegetable Spring Rolls
- Steamed Vegetable Momos
- Pan-Fried Potstickers
Nutrient Benefits
These dumplings pack a nutritional punch. The mixed vegetables provide fiber, vitamins, and minerals. Using minimal oil for shallow frying makes them healthier than deep-fried versions. The ginger and garlic in the sauce offer immune-boosting properties.
Dumplings in Sauce
Ingredients
- 1 cup Mixed Vegetables
- 2 Spring Onions (chopped)
- 1 cup Flour
- 1/2 tsp Ginger Juice
- 2 tsp Soya Sauce
- 1 tbsp Oil
- Ajinomoto (a pinch)
- Salt as per taste
- Pepper
For the Sauce:
- 2 tbsp Vinegar
- 2 tbsp Soya Sauce
- 1 tbsp Oil
- 1 tbsp Cornflour (dissolved in 1/4 cup water)
- 1 tbsp Chilli Sauce
- 1 tsp Garlic Paste
- 1 tsp Green Chilli Paste
- Salt as per taste
- Pepper
Instructions
- Heat the oil in a frying pan.
- Fry the garlic paste and green chilli paste.
- Add the vinegar, soya sauce, chilli sauce, salt and pepper.
- When the mixture begins to boil, add the cornflour paste.
- Mix well and keep it aside.
- Knead the flour with hot water to form a smooth dough.
- Cover with a damp cloth and keep aside for 15 minutes.
- Add the spring onions, oil, ginger juice, soya sauce, salt, pepper and ajinomoto.
- Mix well and add the vegetables.
- Roll out small balls of the dough.
- Place a little vegetable filling on each and seal the edges.
- If required, flatten these balls slightly.
- Shallow fry on a low flame till they turn light brown.
- Turn carefull, drain and remove.
- Heat the sauce and pour over the dumplings.
- Serve hot.
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Frequently Asked Questions
Can I make these dumplings ahead of time?
Yes. You can prepare the dumplings and store them uncooked in the fridge for up to 24 hours. Keep them covered and separated with parchment paper to prevent sticking.
Can I freeze these dumplings?
You can freeze the uncooked dumplings for up to 3 months. Place them on a tray, freeze until solid, then transfer to a freezer bag. Cook straight from frozen, adding a few extra minutes to the cooking time.
What vegetables work best in the filling?
Cabbage, carrots, mushrooms, and bell peppers work great. Just make sure to chop them finely and avoid watery vegetables that might make the filling too wet.
