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WW Recipe of the Day: Vegetarian Chinese Dumplings
Love those dumplings (Jiaozi) from your favorite Chinese restaurant? Here’s a fast and guilt-free, Vegetarian way to recreate them.
This is a simple and authentic version which I learned while growing up San Francisco’s, China Town. That area was a favorite family stomping ground and these dumplings were a tradition on Saturday mornings.
How Many Calories and WW Points in this Vegetarian Dumpling Recipe?
According to my calculations, each 4-dumpling serving has 139 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
3 SmartPoints (Green plan)
3 SmartPoints (Blue plan)
3 SmartPoints (Purple plan)
4 PointsPlus (Old plan)
Recipe Notes
Consider making a larger batch of these dumplings and freezing some to have on hand for a quick lunch, happy hour appetizer or late supper.
The simplest way to fold your dumplings is to simply pinch the edges together to form half moons. If you want to get fancier, here is a helpful video from a Taiwanese restaurant showing 6 ways to fold a Chinese dumpling:
I’ve used both bamboo and metal steamers to make these dumplings and both work equally well. I love the idea of using the equipment I have rather than buying new kitchen gadgets for one dish!
A metal steamer (affiliate link) is my kitchen at the moment and serves quite well for all steamed vegetables, dumplings and other steamed dishes. It’s what I usually use to cook the shitake mushrooms for this dish.
Just place the mushrooms in the steamer and cook for about 5 to 7 minutes. These can be stored in the refrigerator for several days for additions to stir-frys, salads and soups.
Serving Suggestions
I usually serve them with a small bowl (affiliate link) of soy sauce laced with a few drops of sesame oil and maybe a chopped scallion if I have one on hand. A few toasted sesame seeds can also be added.
Serve these dumplings on their own or as the first part of a larger Asian meal that might include stir-fried vegetables and or meat and rice.
An Asian lager is an excellent choice for this dinner. A light white wine such as Gewurztraminer would also be delicious.
Ways to Use Leftovers
Left over dumplings can be gently reheated for a few seconds in the microwave (affiliate link) however be careful with this as the wrappers tend to “melt”.
Like the comfort of cold pizza, a cold dumpling can be a great snack except these are low calorie and almost fat-free.
If you’ve made these Asian Vegetarian Dumplings, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Vegetarian Chinese Dumplings
Ingredients
- 1 large chopped scallion
- 2 teaspoons chopped fresh ginger
- 1/2 cup cooked shiitake mushrooms
- 1/4 cup shredded cabbage
- 1/2 cup finely chopped asparagus
- 1 tablespoon reduced sodium soy sauce
- 1 teaspoon sesame oil
- 12 round wonton wrappers
Instructions
- Place all of the ingredients except the wonton wrappers in a food processor (affiliate link) and pulse to form a chunky paste. Remove and place in a medium sized bowl.
- Place 1 heaping tablespoon of the mixture in the wonton wrapper and press the edges together to form half moons. Repeat with remaining mixture and wonton wrappers.
- Steam the dumplings if serving immediately, or place on a sheet pan and freeze until firm. Store in plastic bags until ready to use.
- If serving immediately, place the dumplings in a metal or bamboo steamer (affiliate link) and bring the water underneath to a boil. Steam the dumplings for 10-12 minutes.
- Serve immediately.
Notes
(Must be logged into WW on a smartphone or tablet.) 3 SmartPoints (Green plan) 3 SmartPoints (Blue plan) 3 SmartPoints (Purple plan) 4 PointsPlus (Old plan) I’ve used both bamboo and metal steamers to make these dumplings and both work equally well. I love the idea of using the equipment I have rather than buying new kitchen gadgets for one dish! A metal steamer is my kitchen at the moment and serves quite well for all steamed vegetables, dumplings and other steamed dishes. It’s what I usually use to cook the shitake mushrooms for this dish. Just place the mushrooms in the steamer and cook for about 5 to 7 minutes. These can be stored in the refrigerator for several days for additions to stir-frys, salads and soups.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Lovely recipe! I’m going to try it this weekend!