Hand-Pulled Mung Bean Dumplings with Spiced Broth
Plump dumplings filled with mung beans and mushrooms, served in a fragrant ginger-scented broth. This mongolian-inspired vegetarian ready in about 60 minutes pairs mung bean flour, finely chopped shiitake mushrooms, grated carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup mung bean flour
- 1/2 cup, finely chopped shiitake mushrooms
- 1/2 cup, grated carrots
- 3, thinly sliced green onions
- 1 tablespoon, minced ginger
- 2 tablespoons soy sauce
- 6 cups vegetable broth
- 2 tablespoons, thinly sliced fresh ginger
- 4, sliced scallions
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
Instructions
- Step 1: In a bowl, combine 1 cup mung bean flour, 1/2 cup finely chopped shiitake mushrooms, 1/2 cup grated carrots, 3 sliced green onions, 1 tablespoon minced ginger, and 2 tablespoons soy sauce. Mix until a cohesive dough forms; rest for 10 minutes.
- Step 2: Divide dough into 12 portions. Roll each portion into a 3-inch circle. Place 1 tablespoon filling in center, fold in half, and seal edges by crimping with a fork.
- Step 3: Bring 6 cups vegetable broth to a simmer in a large pot. Add 2 tablespoons thinly sliced fresh ginger. Simmer gently for 5 minutes to infuse flavor.
- Step 4: Add 12 dumplings to broth. Cook for 8 minutes until dumplings float and filling is heated through. Stir in 1 teaspoon sesame oil and 4 sliced scallions. Simmer 2 more minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Hand-Pulled Mung Bean Dumplings with Spiced Broth take to make?
Total time is about 60 minutes (40 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Hand-Pulled Mung Bean Dumplings with Spiced Broth?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mung bean flour from drying out.
Can I substitute ingredients in Hand-Pulled Mung Bean Dumplings with Spiced Broth?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Hand-Pulled Mung Bean Dumplings with Spiced Broth for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Hand-Pulled Mung Bean Dumplings with Spiced Broth?
Mongolian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
