Recipes in the world of Flavilo

Chinese vegan jiaozi boiled and served on a simple porcelain plate, filled with vegetables

Chinese Vegan Vegetable Jiaozi

Chinese jiaozi are known not only with meat but also in many plant-based versions – the vegetable-vegan version is one of the most popular. Its origin can be traced back to Buddhist cuisine, where the tradition of meatless eating goes back centuries. The essence of vegan jiaozi is that the texture and taste of the filling are satisfying: the juiciness of the mushrooms, the freshness of the cabbage, and the sweetness of the carrot create a perfect balance. As the dumplings slowly cook, their scent immediately whets the appetite. It's a light yet filling dish that offers a healthy and tasty alternative. Tip: If you want extra flavor, you can also fry the boiled jiaozi in a little sesame oil – this will make them crispy on the outside and soft on the inside.

Prep Time 40 min
Preparation 10 min
Total 50 min
1200 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 300 g Flour
⭕ 150 ml Water
⭕ 150 g Cabbage
⭕ 1 Carrot
⭕ 100 g Mushroom
⭕ 2 Green Onion
⭕ 10 g Ginger
⭕ 2 cloves Garlic
⭕ 2 tbsp Soy Sauce
⭕ 1 tbsp Sesame Oil

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    Preparation Steps

    1

    Gradually mix the flour with water, then knead into a smooth, elastic dough. If it's too dry, add a little water. Cover and let it rest for 30 minutes to make the dough easier to roll.

    2

    Finely chop the cabbage, carrot, mushrooms, and green onion. Salt the cabbage, let it stand for 10 minutes, then squeeze out the excess liquid. This prevents the filling from making the dough soggy.

    3

    In a skillet, sauté the mushrooms, carrot, garlic, and ginger in a little sesame oil. Add the green onion and squeezed cabbage, season with soy sauce, and sauté for a couple of minutes. Let it cool.

    4

    Divide the rested dough into 20-22 portions. Shape them into small balls, then individually roll them out into thin circles. The centers should be slightly thicker to better hold the filling.

    5

    Place a teaspoon of filling in the center, fold in half, and press the edges to seal. Traditionally, you can also create pleats on one side for the classic jiaozi shape.

    6

    Bring water to a boil in a large pot. Add the jiaozi when the water is boiling. Once they float to the surface, cook for another 3-4 minutes. Carefully strain, then serve warm with soy sauce or other vegan dipping sauce.