Vegetarian Chinese Sausage Dumplings

Prep 20 mins
Cook 15 mins
Serves 6

Delicious vegetarian Chinese dumplings steamed in your own kitchen! This recipes combines Chinese flavours with shredded cabbage and our Lincolnshire sausages for an Oriental treat.

Vegetarian Lincolnshire Sausages Find out more


For the dumplings:
1 pack of Cauldron Lincolnshire sausages, finely chopped
2 tsp vegetable oil
4 spring onions, finely chopped
2 garlic cloves, crushed
1 tbsp freshly grated root ginger
1 tbsp Shaoxing wine
2 tbsp soy sauce
1 tbsp sesame oil
100g Chinese cabbage, shredded
10g chives, finely chopped
½ tsp black pepper
1 pack of Chinese dumpling wrappers
50ml water

For the Vinegar Dipping Sauce:
2 tbsp Chinese rice vinegar
1 tbsp soy sauce
1 tsp sesame oil


  1. Place a wok on a medium heat and add 1 tbsp of vegetable oil. Stir-fry the spring onions, garlic and ginger for 2 minutes. Add the Cauldron Lincolnshire sausages, Shaoxing wine, soy sauce, sesame oil, Chinese cabbage, chives and black pepper and stir-fry for a further 5 minutes. Set aside.
  2. To make the vinegar dipping sauce, combine all ingredients and set aside.
  3. To make the dumplings, put a dumpling wrapper on a clean surface and place a large teaspoon of the sausage mix onto the middle of the wrapper. Brush around the edge of the wrapper with water then pinch together two sides and close in the middle. Pinch the remaining sides to join the middle and secure along the edges. Set aside and repeat with the remaining wrappers.
  4. To cook the dumplings, put 1 tbsp of oil into a frying pan and place on a medium heat. Once hot, add the dumplings and fry for 2 minutes or until golden on the bottom. Add the 50ml water to the pan and place a lid over the top. Continue to cook for 6 minutes, or until the dumplings have steamed and softened.
  5. Serve the dumplings with vinegar dipping sauce and enjoy!