Coriander Vegetable Dumplings

Nutrition · per serving

Steps

1. 1

   Mix flour with salt in a large bowl, add oil and gradually incorporate lukewarm water until a smooth, slightly sticky dough forms; knead vigorously for 1–2 minutes.

   200 g All-purpose flour1/2 tsp fine salt1 tbsp neutral vegetable oil (e.g., canola oil)95–110 ml (as needed) lukewarm water
2. 2

   Shape the dough into a ball, rub with a little oil, place in a bowl, and let rest at room temperature for 10 minutes.

   1 tbsp neutral vegetable oil (e.g., canola oil)
3. 3

   While the dough rests, wash and prepare Pak Choi, carrot, and spring onions, roughly chopping or grating them; finely chop or grate coriander, ginger, and garlic.

   200 g (chopped) Pak Choi (or finely sliced white cabbage)100 g (finely grated) Carrot2 pieces (about 60 g), finely sliced Spring onions25 g (roughly chopped) fresh coriander1 tbsp, finely grated (15 g) fresh ginger2 pieces, finely chopped (6 g) garlic cloves
4. 4

   Heat vegetable oil for frying in a large pan, sauté ginger and garlic for 30 seconds, then add Pak Choi, carrot, and spring onions and stir-fry over high heat for 3–4 minutes until the vegetables are soft but still crisp.

   1 tbsp vegetable oil for frying1 tbsp, finely grated (15 g) fresh ginger2 pieces, finely chopped (6 g) garlic cloves200 g (chopped) Pak Choi (or finely sliced white cabbage)100 g (finely grated) Carrot2 pieces (about 60 g), finely sliced Spring onions
5. 5

   Add soy sauce, rice vinegar, chili flakes, and sesame oil to the pan, toss well, and let sit covered for 1 minute; season with pepper and remove the pan from heat. Allow the filling to cool slightly, then mix in coriander.

   2 tbsp light soy sauce1 tbsp rice vinegar1 tsp (to taste) chili flakes1 tsp sesame oilto taste ground black pepper25 g (roughly chopped) fresh coriander
6. 6

   Divide the rested dough (already rested) into 8 equal pieces and roll out into thin squares about 10 x 10 cm.

   200 g All-purpose flour
7. 7

   Place about 1 heaping tbsp of filling in the center of each dough square, moisten the edges slightly, and fold into dumplings, pressing the edges well (or sealing with a fork).

   200 g (chopped) Pak Choi (or finely sliced white cabbage)
8. 8

   Heat a large pan with 1 tbsp of vegetable oil for frying. Fry the dumplings in batches over medium heat for 2–3 minutes on each side until golden brown, then add 60 ml of water to the pan and immediately cover with a lid, steaming for 2–3 minutes until the dough is cooked through (no raw flour taste).

   1 tbsp vegetable oil for frying
9. 9

   For the dip, mix soy sauce, rice vinegar, sesame oil, honey/maple syrup, coriander, chili flakes, and lemon juice in a small bowl until well combined.

   1 tbsp soy sauce1 tsp rice vinegar1 tsp sesame oil1 tsp (5 g) honey or maple syrup1 tbsp, finely chopped (5 g) fresh coriander1/2 tsp chili flakes1 tsp fresh lemon juice
10. 10

    Plate the dumplings, sprinkle with sesame seeds and fresh coriander leaves, and serve with the chili herb dip (from step 9). Let rest for 3 minutes before serving.

    1 tsp sesame seeds (toasted, optional)for garnish fresh coriander leaves

Origin & History

Stuffed dumplings exist in many cuisines; the idea of combining them with an Asian-spiced vegetable filling is part of modern fusion cuisine, blending European dough traditions with Southeast Asian flavors. Coriander and Pak Choi bring fresh, bright notes that are popular in many urban cooking styles.