Are you looking for an easy-to-make vegetarian/vegan dumpling recipe bursting with flavor? Look no further than these Sesame Crusted Veggie Dumplings! With a savory filling of veggies and corn and a deliciously crunchy sesame coating, these dumplings are the perfect addition to any meal. Plus, they're freezer-friendly, so you can make a big batch and enjoy them whenever you're in the mood for some delicious dumplings. If you're a fan of dumplings, you're sure to love these Sesame Crusted Veggie Dumplings!

Happy cooking!

Servings: 12-16 pcs

Prep Time: 15-30 mins

Cooking Time: 20 mins

Cooling Time: 20 mins

Total Time: 1.5 hours

Ingredients: 

• 1.5 tbsp chili sesame oil; optional chili

• 1/2 medium Onion finely chopped

• 4-5 cloves Garlic finely chopped

• 1 inch Ginger finely grated

• 1.25 cup finely chopped cabbage; I used a slaw mixture

• 2 scallions finely chopped

• 3/4 cup corn kernels

• 2 tsp dark soy sauce

• 1 tsp light soy sauce

• 1 tsp vegetarian oyster sauce

• 1 tsp garlic sauce

• 1/4 tsp Vinegar

• Salt to taste

• 1/4 tsp White Pepper

• 1/2 tsp Chilli flakes as per taste

• 1/8 tsp ajinomoto; optional

• 1/4 cup sesame seeds

• 1 tbsp sesame oil

• 15-18 Wonton/dumpling wrappers

Directions: 

1. Filling- In a pan add chili sesame oil. When it warms up add finely chopped onions and cook on low-medium heat for 4-6 mins till it starts becoming translucent.

2. Add garlic and ginger and cook for 3-4 mins till they are fragrant.

3. Once well cooked, add the chopped cabbage, chopped scallions, salt, pepper, chili flakes, and ajinomoto. Cook for 4-5 mins till the cabbage starts wilting.

4. Once it wilts and everything is well cooked, add the corn and saute for 1-2 mins.

5. Add all the sauces- oyster sauce, soy sauces, garlic sauce, and vinegar & mix it all in. Saute for 2-3 mins and the filling is ready. Let it cool.

6. Assemble- Brush water along the edges of the wonton wrapper. Place the mixture in the middle of the dumpling wrapper and fold. For these dumplings, I bring all the edges to the middle and then use some water to press down and seal.

7. Brush some water on the base of the dumpling and press it into the sesame seeds. Place on a plate and keep aside.

8. Cook- Put a pan on medium heat. Add sesame oil and let it heat up.

9. Place the dumplings in a pan. Do not overcrowd them, I cook about 8-10 at a time. Let them cook for 3-5 mins on medium heat till the sesame seeds toast.

10. Pour about 1/4 cup of water into the pan and cover immediately. Be careful while pouring since it can make the oil splatter.

11. Let them steam for 3-4 minutes till completely cooked. Time depends on the heat and size of the dumplings.

12. Check to see if they are done after 3-4 minutes of steaming. They should be translucent and glossy with no opaque spots.

13. Serve with a chili oil and soy sauce.

Tips/Notes:

• The ingredients should be finely chopped so that they they do not break the dumpling wrapper

• Do not overcrowd the pan.

• If you don’t have the slaw mix you can make your own- Shred cabbage, red cabbage, and grate carrots together.

• You can freeze these and keep. Steam them without thawing. It may take 1 or 2 mins more while cooking.

• You can shape them as you like.

• If you don’t have chili sesame oil you can use sesame oil or peanut oil.