Fried Leek Dumplings with Red Pepper Sauce

This summer, we learned how to roll up our own sushi. And now, we’ve tackled fried dumplings and they great!
I love making up my own filling and getting the bottoms browned just the way i like.  These take about an hour from start to finish and are well worth it.  Hopefully you can find dumpling wrappers in your local store.  We’re spoiled in D.C. with health food and international markets all over the place but most groceries should have some size and shape that would work for you.  We were even able to find a ‘no gluten added’ wrap. I used sliced leeks are the base for my filling. Along with the veggies, I threw in a little red pepper sauce for flavor.  You’ll just use a small amount but it adds a wonderful creaminess to the dumplings with each bite.

Leek Dumplins with Red Pepper Sauce - from

 For the red pepper sauce:

blend together until smooth, in a food processor, 1 red bell pepper, 8 oz of silken tofu, splash of hot sauce, 1 tsp garlic powder.

For the filling:

2 small or 1 large leek, sliced and chopped

1 cup of Napa cabbage sliced thin

1 cup shredded carrot

1/8 cup chopped fresh ginger

1/2 cup red cabbage

1 red bell pepper, diced very small

1/4 cup sesame seeds (optional)

Saute all your chopped veggies in a small amount of olive oil until just softened.  They will cook some while you’re steaming your dumplings to don’t over cook them here.  Transfer the sautéed veggies to a bowl and stir in

enough red pepper sauce so that the veggies combine together like a slaw.  Wet but not swimming in sauce.

Chill the veggie / red pepper sauce mixture for at least 1 hour.  Overnight would be best for more flavor blend.

Makes about 30 dumplings.

Leek Dumplins with Red Pepper Sauce - from

 Watch an excellent video on how to wrap your dumplings     HERE

Leek Dumplins with Red Pepper Sauce - from

Now to start cooking!!

Heat up a few Tbs of oil in a large fry pan.  Place each dumpling in the pan, pressing down slightly to make them stand up.  Stay with the pan and check under each one frequently to make sure they don’t burn.  Reduce the heat if they seem to be cooking too quickly.  At this point, all you want is to brown the bottoms.  When they look browned, pour in enough warm water *about 1 1/2 cups worth, to create a full pan of steam and cover quickly with a lid.  steam the dumplings for about 10 minutes.  add more water if it steams off too quickly before the dumplings are done.  If you like a dryer dumpling, reduce the heat some after they steam and brown the bottoms again to crispen them up slightly.  I took mine off the heat completely and let them sit and firm up while i got my plate ready to dish up.

Leek Dumplins with Red Pepper Sauce - from


This is somewhat of a learning process and also a preference recipe.  My husband likes his a little softer and so he cooks with the steam longer while i brown mine more.  Whichever you like cause you’re making them, not the local take-out place 😉

Serve with a cup of dumpling sauce – or make your own with equal parts soy and rice vinegar plus a pinch of red pepper flakes.

title shot

The uncooked dumplings also freeze well in a sealed plastic bag for an even quicker, still healthy meal.

one year ago I was enjoying big spoonfuls of this Christmas Rice

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6 thoughts on “Fried Leek Dumplings with Red Pepper Sauce

  1. narf77

    OOOO NOW you are talking ma’am! These look like something scrumptious to this vegan little black duck. I just found a recipe on Pinterest yesterday for homemade dumpling wrappers and this looks like just the recipe to use them with. Steve loves them as well so this recipe will be a rare chance for us both to share a meal (less dishes…YAY! 😉 ).

    1. Angela @ Canned Time Post author

      My husband made pork dumplings but at least we got to sit together and make them up.
      I was surprised that they weren’t overly ‘onionie’
      Any veggie would work well I think though.
      Hope you try them.

      1. narf77

        I am going to ASAP. I need lots of soothing recipes in the run up to the dreaded “C” day where I will be crusty and twitchy and will have my ears back like Garfield and my metaphorical tail twitching…

    1. Angela @ Canned Time Post author

      Thanks…they were, need to make more now! The red pepper sauce blends really nicely with the leeks so that the onion flavor doesn’t over-power.
      I loved being able to pick what ingredients to put in these. I usually have a choice of ‘1’ when I buy store dumplings or order them in a restaurant. Thanks for your comment as always, take care!

  2. Pingback: Waffle Dumplings DO Work! | cookerofstuff

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