Bomb vege dumplings


Sweet, salty, delicious and light

Filled with sweet roasted pumpkin, mushroom and fresh aromats, these dumplings are fresh, sweet and zingy.

While these DELICIOUS dumplings do take a while to make, they freeze well and then boom! Suddenly they’re a quick meal. It’s like an investment into your food future. So make a huge batch now, stuff your face, then freeze the rest. Future self will love you. Steam for 8 min from frozen and they taste just as good as the first time you ate them. Add them to broths, or eat them on their own as an entree, a snack or a main.

This recipe is quite versatile. If I had some cabbage left I’d have shredded some of that and added that in too, probably lowering the mushroom or pumpkin quantities slightly.

Vege Gyoza

These delicious gyoza are salty, sweet and fresh. Easily enjoyed with a dip, in a soup, with a salad or on their own. Freeze for up to one month
Servings 45 Gyoza
Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 20 mins


  • Steamer


  • 300 grams pumpkin Deseeded, skin off
  • 300 grams portobello mushrooms Finely diced with gills (dark brown stuff) removed
  • 200 grams bok choy About 2 bunches, finely chopped
  • 1 bunch coriander (30g) Leaves and stems, finely chopped
  • 1 spring onion sliced
  • 2 tbsp ginger grated
  • 3-4 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp toasted sesame seeds
  • 45 gow gee (dumpling) wrappers
  • 1 squeeze lemon juice to serve


  • Preheat oven to 180°C. Slice pumpkin into 1cm slices. Brush lightly with a little extra virgin olive oil oil (optional) and bake in the oven until lightly coloured, 40-50 min.
  • Meanwhile, to a medium bowl add mushrooms, bok choy, coriander, spring onion, ginger and soy sauce. Stir to combine.
  • Place frying pan onto medium high heat and heat up the sesame oil. Add mushroom and greens mixture and cook for 4 min. Set aside in bowl.
  • Once pumpkin is lightly browned on the edges, mash and add to the mushroom and greens.
  • When the mixture is cool enough to handle, scoop one large teaspoon of vege mixture into the centre of a dumpling wrapper. Dip a finger in water ands wet the edges of the wrapper. Bring the two opposite sides together and press together. (For a fancy fold, YouTube some cool folding techniques.)
  • Oil steamer if needed or line with baking paper. Be sure to leave space for steam to come through if using baking paper. Place dumplings into a steamer in a single layer, not touching. With the steamer over the top of a large pot of boiling water, steam for 5 min in batches.
  • Finish with a sprinkling of toasted sesame seeds and a squeeze of lemon juice over the dumplings (optional but not really). Serve on their own, with a dipping sauce, in a broth or with a crunchy slaw.
Course: Dinner, Main Course, Snack
Keyword: French Flavour, Warm

Did you make this recipe?

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