Dumplings have a special place in my heart, bringing comfort and warmth to chilly evenings. This Dumplings Bowl recipe transforms those delightful bites into a cozy, nourishing dish that’s perfect for sharing with loved ones. Picture tender dumplings nestled in a rich broth, surrounded by vibrant vegetables and aromatic herbs.

Each spoonful is a symphony of textures and flavors, with the satisfying chew of the dumplings contrasting beautifully against the silky soup.

What makes this recipe truly special is its versatility. You can fill your dumplings with anything you fancy, savory meats, fresh veggies, or even a touch of cheese for that indulgent twist. The broth simmers with fragrant ginger and garlic, making your kitchen smell irresistible as it cooks.

It’s a comforting meal that’s just right for any season, warming you from the inside out. This Dumplings Bowl is not just a dish; it’s an experience. Share your variations and let me know how you make it your own!

Why I Love This Recipe?

It’s like a warm hug in a bowl, perfect for any cozy night in.
You can get creative with fillings, making it fun and unique each time.
Even if you’re new to cooking, this recipe is approachable and rewarding.
It tastes just as good, if not better, the next day, perfect for meal prep!

Dumplings Bowl Recipe

This Vegetable Dumpling Bowl is a fun and healthy dinner option that combines a vibrant array of vegetables with delicious dumplings. It's perfect for those evenings when you want to try something a little different while still enjoying a wholesome meal.

Print Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine Asian

Servings 4

Calories 761 kcal

Equipment

Large pot
Stovetop
Deep Lidded Frying Pan
Mini Food Processor, Blender, or Chopper

Ingredients

1 Sweet Potato
1 Bunch Broccolini
1 Avocado
1 Baby Cos Lettuce
100 g Frozen Edamame
1 Cup Frozen Corn Kernels
1 Tbsp Vegetable Oil
300 g Vegetable Gyoza or Dumplings about 20
1 Bunch Coriander
2 Cloves Garlic
2 cm Ginger
2 Tbsp Soy Sauce
2 Tbsp Olive Oil
450 g Microwave Brown Rice and Quinoa
¼ Cup Chilli Oil optional

Instructions

Boil Water: Place a large pot of water on high heat and bring to a boil.
Prep Vegetables: Peel and cube the sweet potato into 1 cm pieces. Trim the ends from the broccolini. Peel, deseed, and slice the avocado. Finely chop the baby cos lettuce. Measure out the frozen corn kernels and edamame.
Cook Dumplings: Heat a deep lidded frying pan over medium heat. Add the vegetable oil and frozen dumplings, cooking for 4 minutes. Then, add ¼ cup water, cover, and cook for an additional 4 minutes.
Boil Sweet Potato: Once the water is boiling, add the sweet potato and set a timer for 5 minutes.
Make Sauce: In a small food processor or blender, roughly chop the coriander. Add the peeled garlic and sliced ginger, soy sauce, olive oil, and a tablespoon of water. Blitz until smooth.
Add Vegetables: After 5 minutes, add the edamame, corn kernels, and broccolini to the boiling water. Cook for an additional 2 minutes, then drain all the veggies. Meanwhile, heat the microwave brown rice and quinoa.
Assemble Your Bowl: In each serving bowl, layer rice, chopped lettuce, drained veggies, topped with dumplings, sliced avocado, ginger soy sauce, and a drizzle of chilli oil if desired. For little kids, skip the ginger soy sauce and chilli oil.

Notes

Feel free to customize the bowl with your favorite vegetables or any protein options.
Adjust the level of chilli oil based on your spice preference.
This dish can be made ahead of time and reheated, making it great for meal prep!