Vegetarian Chinese Dumplings

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WW Recipe of the Day: Vegetarian Chinese Dumplings
(139 calories | *3 WW SmartPoints)

Love those dumplings (Jiaozi) from your favorite Chinese restaurant? Here’s a fast and guilt-free, Vegetarian way to recreate them.

This is a simple and authentic version which I learned while growing up San Francisco’s, China Town. That area was a favorite family stomping ground and these dumplings were a tradition on Saturday mornings.

Platter of vegetarian Chinese steamed dumplings with small bowl of soy dipping sauce.

Vegetarian Dumplings with Soy Dipping Sauce

How Many Calories and WW Points in this Vegetarian Chinese Dumpling Recipe?

According to my calculations, each 4-dumpling serving has 139 calories, and *3 WW Freestyle SmartPoints.

Curious about Weight Watchers Freestyle/Flex plan?
Watch this short video to learn more:

Vegetarian Chinese Dumpling Recipe Notes

Consider making a larger batch of these dumplings and freezing some to have on hand for a quick lunch, happy hour appetizer or late supper.

Bamboo steamer basket with vegetable dumplings.

Bamboo Steamed Vegetarian Dumplings

The simplest way to fold your dumplings is to simply pinch the edges together to form half moons. If you want to get fancier, here is a helpful video from a Taiwanese restaurant showing 6 ways to fold a Chinese dumpling:

I’ve used both bamboo and metal steamers to make these dumplings and both work equally well. I love the idea of using the equipment I have rather than buying new kitchen gadgets for one dish!

A metal steamer is my kitchen at the moment and serves quite well for all steamed vegetables, dumplings and other steamed dishes. It’s what I usually use to cook the shitake mushrooms for this dish.

Just place the mushrooms in the steamer and cook for about 5 to 7 minutes. These can be stored in the refrigerator for several days for additions to stir-frys, salads and soups.

How to Serve Low-Fat Vegetarian Chinese Dumplings

I usually serve them with a small bowl of soy sauce laced with a few drops of sesame oil and maybe a chopped scallion if I have one on hand. A few toasted sesame seeds can also be added.

Steamed vegetarain dumplings on plate with bowl of soy dipping sauce and chopsticks.

Steamed Chinese Dumplings with Soy Sauce for dipping

Serve these dumplings on their own or as the first part of a larger Asian meal that might include stir-fried vegetables and or meat and rice.

An Asian lager is an excellent choice for this dinner. A light white wine such as Gewurztraminer would also be delicious.

Ways to Use Chinese Dumpling Leftovers

Left over dumplings can be gently reheated for a few seconds in the microwave however be careful with this as the wrappers tend to “melt”.

Three steamed vegetable dumplings on pretty blue plate.

Fresh steamed vegetarian dumplings

Like the comfort of cold pizza, a cold dumpling can be a great snack except these are low calorie and almost fat-free.

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Vegetarian Chinese Dumplings

I've used both bamboo and metal steamers to make these dumplings and both work equally well. I love the idea of using the equipment I have rather than buying new kitchen gadgets for one dish! A metal steamer is my kitchen at the moment and serves quite well for all steamed vegetables, dumplings and other steamed dishes. It's what I usually use to cook the shitake mushrooms for this dish. Just place the mushrooms in the steamer and cook for about 5 to 7 minutes. These can be stored in the refrigerator for several days for additions to stir-frys, salads and soups.

  • 1 large chopped scallion
  • 2 teaspoons chopped fresh ginger
  • 1/2 cup cooked shiitake mushrooms
  • 1/4 cup shredded cabbage
  • 1/2 cup finely chopped asparagus
  • 1 tablespoon reduced sodium soy sauce
  • 1 teaspoon sesame oil
  • 12 round wonton wrappers
  1. Place all of the ingredients except the wonton wrappers in a food processor and pulse to form a chunky paste. Remove and place in a medium sized bowl.

  2. Place 1 heaping tablespoon of the mixture in the wonton wrapper and press the edges together to form half moons. Repeat with remaining mixture and wonton wrappers.

  3. Steam the dumplings if serving immediately, or place on a sheet pan and freeze until firm. Store in plastic bags until ready to use.

  4. If serving immediately, place the dumplings in a metal or bamboo steamer and bring the water underneath to a boil. Steam the dumplings for 10-12 minutes.

  5. Serve immediately.

Consider making a larger batch of these dumplings and freezing some to have on hand for a quick lunch, happy hour appetizer or late supper.

Serving size: 4 dumplings

Weight Watchers PointsPlus (Old Program): *4

Weight Watchers Freestyle SmartPoints: *3

*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.

If you like these Steamed Chinese Vegetable Potstickers, you might also like

Kitchen Tools Used To Make These Asian Dumplings:

Hallie HarronOriginally from the San Francisco Bay Area, Hallie is a chef-teacher who eventually found her way to Provence, France, where she gave food and wine tours of the region.

In addition to writing more than a dozen cookbooks, she has also been teaching both professional and recreational cooking classes since 1978.

Hallie looks forward to sharing some of her favorite easy, healthy recipes with you here on Simple Nourished Living.

More articles and recipes by Hallie Harron

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