Know what’s on your plate
Vegetable dumpling
Calories & nutrition facts
savoury, steamed, boiled or microwaved
Nutrition facts
Per 100 g% DV- Calories 138 kcal —
- Protein 5.3 g 11%
- Carbohydrate 24 g 9%
- Fat 1.8 g 2%
- Saturated fat 0.4 g 2%
- Fibre 1.2 g 4%
- Sugars 1.5 g —
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Questions about Vegetable dumpling
How do you pan-fry vegetable dumplings from frozen?
Put them flat-side down in a lightly oiled non-stick frying pan over a medium heat and brown for 2–3 minutes. Add a splash of water, cover and steam for 6–8 minutes, until piping hot in the centre.
Can you steam vegetable dumplings instead of frying them?
Yes. Arrange them in a lined steamer so they are not touching, then steam until the wrappers are tender and the filling is piping hot; check the packet for the timing, as dumpling sizes vary.
What sauce goes well with vegetable dumplings?
A simple dip of soy sauce and rice vinegar is a classic; add chilli oil or a few drops of sesame oil if you like. They also work well alongside stir-fried greens or a bowl of noodles.
Can you put vegetable dumplings in soup?
Yes. Add them to gently simmering stock or broth and cook until piping hot in the centre. Avoid a vigorous boil, which can split the wrappers.
How should you store leftover cooked vegetable dumplings?
Cool them quickly, refrigerate within 1–2 hours in a covered container and eat within 2 days, following Food Standards Agency advice. Reheat only once, until piping hot throughout.
Are vegetable dumplings the same as gyoza?
Gyoza are Japanese dumplings, often crescent-shaped and pan-fried before being steamed. “Vegetable dumpling” describes the filling, so it can refer to gyoza or to other dumpling styles.
Which has more fibre, vegetable dumplings or vegetable ravioli?
Vegetable ravioli has more: 2 g per 100 g, compared with 1.2 g in vegetable dumplings.
Source: ausnut F003655 · per 100 g · carbohydrate per EU label, fibre excluded
