Peking-style vegetable dumplings

Vegetarian dumplings can balance out a meat-heavy Chinese meal. These are fragrant, savoury and delicious.

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  • 4 tbsp vegetable oil
  • 50g/1¾oz morning glory, finely sliced (available in some Asian markets; substitute spinach if unavailable)
  • 50g/1¾oz pak choi, finely sliced
  • 50g/1¾oz fresh shiitake mushrooms, finely sliced
  • 1 small red onion, finely sliced
  • 25g/1oz bamboo shoots, finely sliced
  • 50g/1¾oz bean sprouts
  • small handful fresh coriander, finely chopped
  • 1 red chilli, seeds removed, finely chopped
  • salt and freshly ground black pepper
  • 8 circular wonton wrappers (for vegan versions, look for egg-free wrappers)
  • 1 tsp cornflour, mixed to a paste with 1 tsp water
  • vegetable oil, to shallow fry
  • ready-made hot and sour sauce, to serve