• Sharon Rhys

Vegetable Dumplings in Hot Broth

Dumplings anyone? This is comfort food for me and my family especially on cold chilly nights. Each dumpling is plump as they are filled with delicious plant-based ingredients. Eaten with delicious hot broth, it truly is satisfying and soothing.

One of the key ingredients for this dumpling is fresh water chestnuts. It adds crunch and sweetness to these delightful dumplings. In some regions, this aquatic tuber vegetable is difficult to obtain. When this is the case, just replace this ingredient with jicama. It is close in texture and a very good substitute.



Makes: ~40 dumplings


Vegetable Broth

10 cups water

680 gm Korean radish

250 gm onion

200 gm carrot

6 dried shitake mushrooms (cleaned)

6” kombu dashi / kelp

1½ tbsp. ground black pepper

2 tsp. mushroom seasoning

salt to taste


  1. Roughly chop the vegetables.

  2. Place all ingredients into a stock pot. Bring to a boil, then turn down heat and simmer.

  3. Simmer until vegetables are cooked through and broth is fragrant.

  4. Strain the broth through a fine cheese cloth. Set broth aside. Solids can be used as compost.

Dumpling Wrapper

~40 dumpling wrappers (see Notes)

Dumpling Seasoning

1 tbsp. tamari

1 tbsp. vegetarian oyster sauce

1 tbsp. vegan fish sauce

1 tbsp. sesame oil

1 tbsp. grapeseed oil

1 tbsp. Shaoxing wine

1¼ tsp. sea salt or to taste

white pepper to taste

Dumpling Filling

440 gm firm tofu (see preparation steps)

10 caps dehydrated shiitake mushrooms (see preparation steps)

175 gm baby bok choy (see preparation steps)

75 gm fresh water chestnuts or jicama (finely diced)

25 gm carrot (finely diced)

6 gm wood ear mushroom (rehydrated, squeezed dry, finely diced)

4 scallions (green part only–finely diced)

Preparing the filling – Tofu

  1. Place the tofu in the freezer overnight.

  2. The following day, thaw, drain and press the tofu.

  3. Finely dice the tofu and set aside.

Preparing the filling – Dehydrated shiitake mushrooms

  1. Rehydrate shiitake mushrooms in water.

  2. Squeeze out as much liquid as you can from the mushrooms.

  3. Slice off the stems and reserve for broth making in other recipes. We only use caps for the filling.

  4. Finely dice the mushroom caps. Set aside.

Preparing the filling – Baby Bok Choy

  1. Separate the baby bok choy.

  2. Wash, pat dry and finely dice the baby bok choy.

  3. Place the diced vegetable in a large mixing bowl.

  4. Add ½ tsp salt, mix evenly and set aside.

  5. After 10 – 15 mins, squeeze out as much liquid as you can from the baby bok choy. Discard the liquid.


chili oil

infused garlic oil (see Notes)

scallion (sliced)

Remaining Steps

  1. To the drained baby bok choy, add prepared tofu, mushrooms, remaining filling ingredients and seasoning.

  2. Stir evenly to combine. Set aside.

  3. After ~30 mins – 1 hr, wrap the dumplings. Use water to seal the edges. Press the edges together to ensure the dumplings do not fall apart.

  4. In a large pot, boil some water. Once the water boils, add the dumplings.

  5. Boil dumplings until they float to the top. Once they float to the top, boil them for another minute so that the wrappers will be tender.

  6. Remove and drain the dumplings.

  7. Divide dumplings to four servings. Add them to four separate serving bowls of hot broth.

  8. Drizzle some chili oil and infused garlic oil over the dumplings in hot broth.

  9. Garnish with scallions and serve immediately.


  • I prefer dumpling wrappers that are thinner. You can use thicker wrappers if you prefer.

  • I used La Tourangelle infused garlic oil to garnish this dish.

  • Serving suggestion – Blanch some greens like bok choy or yu choy to go with the dumplings to make a hearty meal.


Did you try this recipe?

If you did, let me know how it went. Don’t forget to tag your photo with #sncxkitchen when you share on Instagram.

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