These were made for Kickstarter backer Jay Haney, who wanted something peanutty and vegetarian. My husband declared them “pretty good for vegetarian.” This recipe is really versatile. You can use whatever veggies you like; the ones listed here are just examples. You could even use frozen mixed vegetables and just mash them or chop them up smaller after they cook. All the ingredients have to be chopped up really small to go into the dumpling wrapper. This recipe also has a kick thanks to the chili garlic sauce. If you can’t find chili garlic sauce or don’t want it spicy, you can leave it out.
Vegetarian Thai Peanut Stir Fry Dumplings
½ cup vegetable broth
1 tbsp cornstarch
¼ cup peanut butter
1 tbsp soy sauce
1 tbsp honey
1 tbsp brown sugar
1 tsp sesame oil
1 tsp powdered ginger
1 tbsp chili garlic sauce
2 tbsp vegetable oil
½ cup water
2 cloves garlic, pressed
2 cups chopped vegetables (onion, broccoli florets, carrots, peas, mushrooms, eggplant)
12 dumpling wrappers
- In a sauce pan, whisk cornstarch into vegetable broth. Add peanut butter, soy sauce, honey, brown sugar, sesame oil, ginger, and chili garlic sauce and mix well.
- Bring sauce to a boil over medium heat, stirring continuously. Lower heat to low and keep stirring until sauce thickens. Set aside.
- In a wok, heat vegetable oil on medium heat. Add vegetables and water and cover. Let veggies steam until veggies are tender, about 5 minutes.
- Mix cooked veggies and half of the sauce mixture together in a bowl.
- Rinse out the wok so you can use it to fry the dumplings.
- Spoon veggie mixture into dumpling wrappers and pinch closed.
- To fry dumplings, preheat oil for 30 seconds on high heat, then lower heat to medium. Cook dumplings on each side for about 3 minutes or until golden brown.
- Serve hot with remaining sauce mixture.