🥟 Cauliflower Dumplings (Vegan-Friendly & Full of Flavor)
If you think cauliflower is boring, these dumplings are here to prove you wrong. Packed with garlicky, savory goodness and tucked inside a crispy little wrapper, this veggie twist on potstickers is ridiculously addictive. They’re perfect as an appetizer, party snack, or your main character moment on a weeknight.
🧄 Ingredients:
For the filling:
- 1 small head of cauliflower (or 3 cups riced cauliflower)
- 1 tbsp sesame oil (or any neutral oil)
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 green onions, finely chopped
- 2 tbsp soy sauce
- 1 tsp rice vinegar
- ½ tsp chili flakes (optional)
- Salt and pepper to taste
For assembly:
- 25–30 round dumpling wrappers (store-bought or homemade)
- Small bowl of water (for sealing edges)
- 1–2 tbsp oil (for pan-frying)
🔪 Instructions:
1. Prep the Cauliflower
- Chop the cauliflower into florets and pulse in a food processor until finely riced. (Or use pre-riced cauliflower.)
2. Cook the Filling
- Heat sesame oil in a skillet over medium heat.
- Add garlic, ginger, and green onions. Sauté for 1–2 minutes until fragrant.
- Add cauliflower rice, soy sauce, vinegar, and chili flakes.
- Cook for 5–7 minutes, stirring occasionally, until the moisture cooks out and the cauliflower softens. Let cool slightly.
3. Assemble the Dumplings
- Place about 1 tsp of filling in the center of each wrapper.
- Dip your finger in water and run it along the edge of the wrapper.
- Fold and crimp to seal (half-moon or pleated style—your call).
4. Cook ‘Em Up
- Heat a nonstick pan over medium heat with a little oil.
- Place dumplings flat side down and cook until the bottoms are golden brown (2–3 min).
- Add a splash of water (about ¼ cup), cover, and steam for 4–5 min until tender and fully cooked.
🥢 Serving Suggestions:
- Dip in soy sauce, chili oil, or peanut sauce.
- Garnish with extra green onions or sesame seeds.
