Vegetarian Soi Gau “Water Dumplings”
Prep time
Cook time
Total time
Dim-sum steamed vegetable dumplings
Recipe type: Appetiser
Serves: 10
  • 2 cups Gai Lan leaves, shredded
  • 2 1⁄2 cups Nappa Cabbage, shredded
  • 3 green onions sliced
  • 1⁄4 cup bamboo shoots, chopped
  • 1 teaspoon ginger, minced
  • 1 clove of garlic, minced
  • 1⁄2 cup water chestnuts, finely chopped
  • 2 tablespoons vegetable oil
  • 2 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 package of wonton wrappers
  • 2 tablespoon cornstarch
  • 1⁄4 cup water
  1. Heat a wok or sauté pan with vegetable oil.
  2. Add the ginger and garlic and sauté for 30 seconds.
  3. Add all the vegetables and stir together until vegetables wilt.
  4. Season with soy sauce and sesame oil.
  5. Remove from wok or pan and allow mixture to cool.
  6. To form dumplings mix cornstarch and water together, this will be the glue that will seal the dumplings.
  7. Take one wonton wrapper and place about 1 teaspoon of the vegetable mixture.
  8. Dip your finger in the cornstarch and water mixture and run it around the edges of the square.
  9. Gather all edges of the wrapper and bring them together into a bundle.
  10. Place finished dumplings on a baking sheet.
  11. Bring a large pot of salted water to boil.
  12. Add a few of the dumplings at a time. They will pop up to surface when they are cooked.
  13. Remove from pot with a slotted spoon.
  14. Enjoy while warm and serve with chili sauce or soy sauce.
Recipe by eat. live. travel. write. at