Steamed Tibetan Bön-Inspired Vegetable Dumplings

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

Soft steamed dumplings filled with a savory mix of mushrooms, cabbage, and aromatic herbs, celebrating the flavors of Tibetan Bön tradition. This Tibetan-inspired dumpling recipe (vegetarian), ready in about 60 minutes, pairs all-purpose flour, warm water, shiitake mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, 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

• 2 cups all-purpose flour
• 3/4 cup warm water
• 1 cup, finely chopped shiitake mushrooms
• 1 cup, finely shredded green cabbage
• 2 stalks, finely sliced green onions
• 1 tbsp, minced fresh ginger
• 2 cloves, minced garlic cloves
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 3/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp water for sealing

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 2 cups all-purpose flour with 3/4 cup warm water and knead for 8 minutes until a smooth dough forms; cover and let rest for 30 minutes.
2. Step 2: Meanwhile, heat 1 tsp sesame oil in a skillet over medium heat. Add 1 tbsp minced fresh ginger and 2 minced garlic cloves, sauté for 1 minute until fragrant.
3. Step 3: Add 1 cup finely chopped shiitake mushrooms and 1 cup finely shredded green cabbage to the skillet, cooking for 4-5 minutes until vegetables soften and release moisture.
4. Step 4: Stir in 2 tbsp soy sauce, 3/4 tsp salt, and 1/4 tsp black pepper. Remove from heat and fold in 2 sliced green onions, then let the filling cool.
5. Step 5: Divide dough into 20 equal pieces, roll each into a 3-inch circle. Place 1 tbsp of the cooled filling in the center of each wrapper.
6. Step 6: Dip your finger in 2 tbsp water and moisten the edges of the dough circle, then pleat and pinch to seal tightly.
7. Step 7: Arrange dumplings in a bamboo steamer lined with parchment paper, steam over boiling water for 12 minutes until dough is tender and translucent.
8. Step 8: Serve warm with dipping sauce of soy sauce and chili oil.