Veggie and Chestnut Dumplings

However you like them, steamed or fried, these divine dumplings are packed with texture and flavour.

Prep Time: 20 min

Cook time: 10 mins

Serves: 4 - 6


1 tbsp *Hax oil or regular oil
1 tbsp fresh ginger, grated

1 garlic clove, crushed
180g cabbage, shredded (savoy is gorgeous)
100g mushrooms, chopped
3 spring onions, chopped
1/2 cup carrot, grated
1 tbsp sesame oil
100g water chestnuts, roughly chopped
handful herbs (coriander, mint) roughly chopped – extra for garnish
2 tbsp soy sauce or tamari
1/4 cup water & 1 tbsp sesame oil to cook
50 dumpling skins or wonton wrappers


Drizzle the oil in to a frying pan, add the ginger, garlic and cabbage.  Cook until the cabbage begins to wilt and shrink.  Add the mushrooms, spring onion, carrot and sesame oil.  Cook until all the liquid has evaporated.

Remove from the heat and add the water chestnuts, herbs and drizzle in the soy sauce until you feel it’s enough (you may not need all of it) you don’t want your mixture to be too runny.

Lay out your dumpling skins, place about a small amount of filling down the middle of each.  Dampen the edges, then using your fingers, push out any air around the filling while sealing the edges tightly.  You should end up with a semi circle pillow like dumpling.  Continue until you’ve used all the filling.

Pour 3 tbsp water and 1 tbsp sesame oil in a large flat bottomed frying pan.  Bring to a boil then pop in your dumplings, try to ensure they are not touching one another.  Reduce the heat to a simmer, cover and steam for 3 minutes.

Remove the lid and cook for a further 3 minutes.  The water will evaporate and the oil will fry your dumplings. Remove when the bottoms are golden and crispy.

Remove from the pan, sprinkle with coriander and serve with either soy sauce, sweet chilli sauce or chilli oil for dipping.

Jax Says :  Feel free to add your own veggies or herb combinations. 

Serve : Drizzle with soy sauce, sesame oil, chilli flakes (optional), and sprinkle with freshly chopped herbs