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Carrot Dumplings

5 from 5 votes
An elegant vegetarian dumpling that uses carrots, bamboo shoots, mushrooms, and eggs to create a fresh, moist, and rich filling. It will make a lovely addition to your dim sum party.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Course: Appetizer, Main
Cuisine: Chinese
Servings: 45
Author: Maggie Zhu


  • 45 dumpling wrappers
  • 2 teaspoons potato starch (or cornstarch)




Prepare filling

  • Rinse shiitake mushrooms and transfer them to a bowl. Add hot water to cover. Rehydrate for 30 minutes, or until tender. Rinse with water again and gently rub by hand to remove dirt from the surface. Drain and set aside.
  • Add carrots, shiitake mushrooms, garlic, and ginger into a food processor. Pulse until all the ingredients are minced, but not turned to mush.
  • Heat 2 tablespoons oil in a nonstick skillet over medium heat until warm (*see footnote 1). Add the minced carrot and shiitake mushrooms. Cook and still until the carrot is completely cooked through. Transfer to a large plate to cool.
  • Heat the remaining 1 tablespoon oil in the same skillet. Add the beaten eggs. Stir and chop the eggs with a spatula, until the eggs are cooked through and turned to small bits. Transfer to a large plate to cool.
  • When the eggs and carrot mixture have cooled, transfer them to a large bowl. Add bamboo shoot, white pepper powder, light soy sauce, and salt. Mix with a spatula, until everything is mixed well.

Wrap dumplings

  • Combine potato starch with 2 tablespoons water, mix well.
  • Prepare a large tray. Spray a thin layer of oil onto it to prevent dumplings from sticking.
  • Wrap dumplings one at a time. Brush the potato starch slurry onto the edge of the wrapper. Place 1 to 1.5 tablespoon filling onto the center of the wrapper. Pinch the edges together to seal the dumplings. Please see my video on how to wrap dumplings, or this video for many other different ways to wrap dumplings. Place dumplings on the tray.
  • While wrapping dumplings, wet a few pieces of paper towel and cover the dumpling wrappers with it. Wet another few pieces of paper towel and cover the finished dumplings, to prevent them from drying out.


  • If you’re not going to cook the dumplings immediately, seal the tray of dumplings with plastic wrap and place it in the freezer. When the dumplings are completely frozen, you can transfer them into a large ziplock bag to free up freezer space. Store dumplings in the freezer for up to 3 months.

Cook dumplings

  • Heat vegetable oil in a large skillet over medium high heat until warm. Align pot stickers in the pan. When the dumplings start to sizzle, pour in 1/4 cup water. Cover immediately and turn to medium heat.
  • Cook until the liquid is fully evaporated and the dumpling dough is cooked through, 3 to 5 minutes for fresh dumplings, 5 to 8 minutes for frozen dumplings. Uncover. Cook for another minute or so, until the bottom of the pot stickers turns golden brown. Transfer to a plate.
  • Mix all the ingredients for the sauce in a small bowl.
  • Serve warm with the sauce.


  1. If you have a wok or cast iron skillet, do use it here. It will create better caramelization on the carrot and make it extra delicious.


Serving: 28g, Calories: 38kcal, Carbohydrates: 5.1g, Protein: 1.4g, Fat: 1.4g, Cholesterol: 17mg, Sodium: 68mg, Potassium: 72mg, Sugar: 0.8g, Vitamin A: 1700IU, Vitamin C: 0.8mg, Calcium: 10mg, Iron: 0.4mg