This Vegetable Dumpling Bowl is a perfect dinner when you want something a little bit fun and different, but still really healthy and tasty.
This is one of those bowls that you’d get at a fancy salad bar, like Fishbowl or Sweetgreen in the US - but we’re making it at home so it’s a whole lot less expensive and a whole lot more fun.
Frozen vegetable dumplings or gyoza are fairly readily available now in most supermarkets, or you can always look for them in your local Asian shop. Just cook them according to packet instructions, chop our veggies and make a delicious ginger coriander dressing. The dressing is key here - it’s a bit like a mix between chimichurri and pesto - look I don’t know what to call it - all I know is it is so, so tasty.
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Dumpling Bowl Ingredients
- Sweet potato
- Broccolini
- Avocado
- Baby cos lettuce
- Frozen edamame
- Frozen corn kernels
- Vegetable oil
- Vegetable gyoza (sub dumplings)
- Coriander
- Garlic
- Ginger
- Soy sauce
- Olive oil
- Microwave brown rice and quinoa
- Chilli oil (opt.)
See recipe card for quantities.
How to make Dumpling Bowl
1. Place a large pot of water on high heat and bring to the boil.
2. Peel and cube sweet potato into 1 cm pieces. Trim ends from broccolini. Peel, deseed and slice avocado. Finely chop lettuce. Measure out frozen corn kernels and edamame.
- 1 sweet potato
- 1 bunch broccolini
- 1 avocado
- 1 baby cos lettuce
- 100g frozen edamame
- 1 cup frozen corn kernels
3. Place a lidded frying pan on medium heat. Add vegetable oil and frozen dumplings and cook for 4 minutes, then add water and cook covered, for 4 minutes.
- 1 tablespoon vegetable oil
- 300g Vegetable Gyoza / Dumplings (about 20)
- ¼ cup water
4. Once water in the pot is boiling, add sweet potato and set a timer for 5 minutes.
- 1 sweet potato
5. Meanwhile, roughly chop coriander and add to a small food processor or blender. Peel garlic and peel and slice ginger, and add to the food processor with soy sauce, olive oil and water. Blitz until smooth.
- 1 bunch coriander
- 2 cloves garlic
- 2 cm ginger
- 2 tablespoon soy sauce
- 2 tablespoon olive oil
- 1 tablespoon water
6. Add edamame, corn kernels and broccolini to the boiling water and continue to cook for just 2 more minutes, then drain all the veggies. Meanwhile, heat rice in the microwave.
- 100g frozen edamame
- 1 cup frozen corn kernels
- 1 bunch broccolini
- 450g microwave brown rice and quinoa
7. To create your bowl, serve up rice, lettuce, drained veggies, top with dumplings, avocado, ginger soy sauce and chilli oil.
For little kids, skip the ginger soy sauce and chilli oil.
- 1 avocado
- 1 baby cos lettuce
- ¼ cup chilli oil (optional)
Substitutions
- Vegetarian - This meal is vegetarian, but you can always swap dumpling flavours if you want to mix it up.
- Gluten Free - Most dumpling wrappers use wheat, but you can find some gluten free dumplings out there, they just may not be vegetarian. Another option is to replace the dumplings with tofu or another Asian appetiser like Gluten Free spring rolls. You also will need to replace soy sauce with tamari.
- Dairy Free - This meal is dairy free.
Kid-Friendly Variations
- Serve your child each element separately, and the dressing on the side.
Equipment
You will need a large pot, a stovetop, a deep lidded frying pan, a mini food processor, blender or chopper.
Top tip
Follow the specific packet instructions on the dumplings you buy - each has slightly different cooking techniques, and so it’s worth just following these.
Recipe
Vegetable Dumpling Bowls
Equipment
- Large pot
- Stovetop
- Deep lidded frying pan
- Mini food processor or blender or chopper
Ingredients
- 1 sweet potato
- 1 bunch broccolini
- 1 avocado
- 1 baby cos lettuce
- 100 g frozen edamame
- 1 cup frozen corn kernels
- 1 tablespoon vegetable oil
- 300 g vegetable gyoza or dumplings (about 20)
- 1 bunch coriander
- 2 cloves garlic
- 2 cm ginger
- 2 tablespoon soy sauce
- 2 tablespoon olive oil
- 450 g microwave brown rice and quinoa
- ¼ cup chilli oil opt.
Instructions
- Place a large pot of water on high heat and bring to the boil.
- Peel and cube sweet potato into 1 cm pieces. Trim ends from broccolini. Peel, deseed and slice avocado. Finely chop lettuce. Measure out frozen corn kernels and edamame.1 sweet potato, 1 bunch broccolini, 1 avocado, 1 baby cos lettuce, 100 g frozen edamame, 1 cup frozen corn kernels
- Place a lidded frying pan on medium heat. Add vegetable oil and frozen dumplings and cook for 4 minutes, then add ¼ cup water and cook covered, for 4 minutes.1 tablespoon vegetable oil, 300 g vegetable gyoza
- Once water in the pot is boiling, add sweet potato and set a timer for 5 minutes.1 sweet potato
- Meanwhile, roughly chop coriander and add to a small food processor or blender. Peel garlic and peel and slice ginger, and add to the food processor with soy sauce, olive oil and a tablespoon of water. Blitz until smooth.1 bunch coriander, 2 cloves garlic, 2 cm ginger, 2 tablespoon soy sauce, 2 tablespoon olive oil
- Add edamame, corn kernels and broccolini to the boiling water and continue to cook for just 2 more minutes, then drain all the veggies. Meanwhile, heat rice in the microwave.1 bunch broccolini, 100 g frozen edamame, 1 cup frozen corn kernels, 450 g microwave brown rice and quinoa
- To create your bowl, serve up rice, lettuce, drained veggies, top with dumplings, avocado, ginger soy sauce and chilli oil.For little kids, skip the ginger soy sauce and chilli oil.1 avocado, 1 baby cos lettuce, ¼ cup chilli oil
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