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Fried Vegetable Dumpling

Fried Vegetable Dumpling

This recipe is an extract from the ‘Happy New Life Garden’ recipe book created by the Lennox Street Community Garden.

This cookbook is a testament to the horticultural and culinary virtuosity of a number of completely brilliant folk,
mainly of Vietnamese and Chinese origin, who live on the North Richmond Public Housing Estate, and garden in
the small but prolific Lennox St Community Garden.

The book was published in February 2008.

Fried Vegetable Dumplings

by Yiqun XING and Huoran An
Recipe from Lennox St Community Gardeners, Richmond, Victoria.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Asian
Servings 4 people


  • 1 Frypan
  • 1 Rolling Pin


  • 1 kg Flour or 250g wonton wrappers
  • 1.2 bunches Chives, finely chopped
  • 6-10 Eggs
  • 100 g Sesame oil
  • 300-350 g Edible oil
  • 1 piece Ginger and some salt
  • 2 cups Mixed vegetables — eg. cabbage finely sliced, Chinese mushrooms, carrot finely chopped or bamboo shoots


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  • Mix the flour thoroughly with boiling water (which must be boiling) to make the dough.
  • Don't make it too soft.
  • Finely chop chives into pieces.
  • Stir fry the mixed vegetables until soft.
  • Add some oil and egg to the vegetables and mix thoroughly, then add some salt and finely chopped ginger.
  • Cut the dough into small pieces with each piece about 15-20 grams. Roll each piece into a small round sheet. Put a small amount of the vegetable mixture in it and fold it into the shape of a half circle.
  • Deep fry the dumplings until they turn a nice golden colour. Then it is ready to serve.
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  • add another instruction here


Fresh savoury, tasty and everyone's favourite food.
Keyword Bamboo shoots, Cabbage, Carrot, Chinese mushrooms, Chives, Edible oil, Eggs, Flour, Ginger, Sesame oil