Fermented Vegetable Dumplings

Chef: Erica Podlowski
Serves: 4-6
Prep Time: 30 mins
Total Time: 60 mins

Equipment Needed:

  • rolling pin
  • bamboo or metal steamer


  • 2 cups all purpose flour
  • 3/4 cups just boiled water
  • 1 cup fermented sauerkraut or fermented vegetables of choice (see the instructional video and/or pamphlet on lacto-fermentation that is available on our website!)


  1. In a large bowl add the flour and make a well in the centre.
  2. Slowly add just boiled water, while mixing the flour and water together.
  3. Knead the dough by hand for about 2 minutes. It should bounce back when you press on it.
  4. Wrap the dough in a damp kitchen towel, plastic wrap or a ziplock bag and place in the refrigerator to rest for about 25 minutes.
  5. Take the dough out of the fridge and dust a clean work surface with flour. With a rolling pin, roll the dough as thin as possible and use a cutter or a cup to make circles about 2.5 inches in diameter.
  6. Place a teaspoon of filling inside each piece of dough and moisten the edge with water. Pinch together the side to close dumplings.
  7. Steam the dumplings in a covered bamboo or metal steamer for about 10 minutes. Serve with soy sauce, tamari, chilli oil or your favourite condiment.
  8. Extra dumplings can be frozen before steaming, then steamed from frozen for 15 minutes.

*Purchase some of these ingredients here

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