Viral Dumpling Bowl (Vegetarian!)
Warm, cozy and so comforting: this vegetarian dumpling bowl is so convenient and it’s a winter must try ♡
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I’m not someone who usually gets influenced by viral recipes or trends (partially also because, not to brag, but I genuinely love creating my own things which sometimes become trends *wink**wink*) but when I saw this dumpling bowl, I was just like this is pure genius. It felt like one of those ideas that’s so simple yet so smart that you can’t not try it. Most versions I saw were made with meat so I went ahead and made a vegetarian one with lots of vegetables and some paneer for protein and it turned out so so delicious. We make a soft dumpling style dough, roll it thin, cut out your wrappers and then just layer everything in a bowl with a vegetable filling. As it steams, the vegetables release their juices, the wrappers soften and the whole thing becomes this cosy, flavourful, comforting bowl!
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Viral Dumpling Bowl (Vegetarian!)
servings
2 bowls
prep time
15 min
cook time
20 min
Ingredients
Wrapper Dough
- 1/3 cup all purpose flour
- 1/3 cup whole wheat flour
- salt to taste
- 1 tsp sesame oil
- 3 tbsp hot water
Vegetable Mixture
- 1 cup cabbage, finely chopped
- 1 carrot, grated
- 1/4 capsicum, chopped
- 100g mushrooms, chopped
- 1/4 cup sweetcorn
- 100g paneer, grated
- 1 tbsp ginger garlic paste
- 1 green chilli, chopped
- 1 spring onion, chopped
- salt and pepper to taste
- 1-2 tbsp soy sauce
- 1 tbsp momo or schezwan chutney
- 1/2 tbsp toasted sesame oil
- 1 tbsp vinegar
Garnish
- chilli oil
- sesame seeds
- green onions
Instructions:
- Make the dough: In a bowl, add all purpose flour, whole wheat flour, a pinch of salt, some hot water and a little oil. Mix everything with chopsticks or a fork and then knead it until you have a smooth ball of dough. Cover it with a damp cloth and let it rest for 15–30 minutes.
- Prepare the filling: While the dough is resting, make the filling. This part needs a bit of chopping and shredding. Add chopped cabbage, chopped mushrooms, grated paneer, grated carrot, chopped capsicum, green chillies, ginger-garlic paste and some sweet corn to a bowl. Season the vegetables with momo chutney (or schezwan sauce), soy sauce, vinegar, sesame oil, salt and pepper. Give everything a really good mix.
- Roll the wrappers: Lightly flour your work surface and place your rested dough on it. Roll it out as thin as you can. Using the same bowl you’ll be steaming in, cut out circular wrappers. Each bowl will need four wrappers.
- Layer the dumpling bowl: Take your heatproof bowl and start layering. Add a generous layer of the vegetable filling, top it with one wrapper, add more filling and place another wrapper. Repeat this until reach the top and finish with two wrappers on top.
- Steam: Place the bowl in your steamer and steam for 20–25 minutes or until the top wrapper turns translucent. By this time, the vegetables will soften and release their juices, helping the inner wrappers cook through and creating a juicy, flavourful bowl.
- Servee: Top the hot dumpling bowl with chilli oil, spring onions, and sesame seeds and enjoyy!
Recipe Video
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Tried this out just now and it was sooo good.
