Curried Vegetable Dumplings

Ooooh, we found a dumpling recipe we’d overlooked in our numerous dumpling posts!

Curried Vegetable Dumplings

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Course: Appetizer, Dim Sum, Dumpling, Main Course
Cuisine: Five Spice, Vegan, Vegetarian
Servings: 64 dumplings


  • 8 potatoes (peeled and cubed)
  • 6-8 carrots (peeled and processed/diced)
  • 4 onions (fine dice by hand)
  • 2 cups scallions (diced)
  • ½ cup preserved vegetables
  • 2-3 rounds soybean oil
  • 2-3 rounds sesame oil
  • 2 Tablespoons soy sauce
  • 2 teaspoons sugar
  • 1 teaspoon pepper (to taste)
  • 1 teaspoon salt
  • 4-6 Tablespoons curry powder
  • 1 bag panko
  • 50-100 dumpling wrappers (round)


  • Boil potatoes in lightly salted water until fork tender. Drain. Return to heat briefly to dry them for mashing.
  • Mash potatoes while still hot. Add carrots, set aside.
  • Add oil to wok. Stir fry until translucent.
  • Add soy, sugar, pepper, salt, curry powder.
  • Add potato/carrot mixture. Mix well.
  • Add scallions and preserved veggies. Mix well.
  • Turn off heat immediately, add panko.
  • Fold according to drawing!

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