I don’t really watch football, but if I did, these Buffalo Cauliflower Dumplings with Ranch Dip would be at the top of my list of game-time appetizers. In fact, these dumplings are at the top of my list of all-time apps – rich and spicy roasted cauliflower wrapped in an irresistible crispy dumpling shell and paired with a cool ranch dipping sauce. Is there anything that cannot be improved by throwing it in a dumpling? I don’t think so.
I was inspired to make these because we hosted an “interactive” dinner party where everyone made dumplings together and helped cook everything. It was a ton of fun and I was reminded of my deep love for dumplings. They’re just so satisfying; the crispy exterior, the juicy burst of flavor from the filling and the perfect, sweet or spicy or cool sauce to balance it all out. Don’t get me wrong, bad dumplings exist (we made our fair share in recipe testing for the dinner party) but if you do it right, they’re just SO GOOD.
I was going to shoot a video for this recipe too, but I sprained my wrist on Wednesday night playing basketball. Unfortunately, it was my right wrist making it practically impossible to chop anything, (also lifting things is hard), so I had to settle for just photos in order to get it up in time for the Super Bowl! So, I suffered for this post, you’re welcome.
Rarely do I love a food so much that I can’t stop eating it. I get sick of food really fast. Even if I like it in the beginning, I’m usually bored by the end of a meal. However, I ate about 10 of these dumplings while making them, 10 more photographing them and I still wanted more (and ate more). That has to be some kind of record for me. Suffice it to say, these Buffalo Cauliflower Dumplings are really really yummy.
This is hard for me to write, but I did have the thought that if you’re REALLY against cauliflower (you shouldn’t be, it’s delicious, also why are you reading this post if so?), you could shred up a rotisserie chicken and use that in place of the cauliflower, or ya know just any shredded chicken. However, I HIGHLY recommend the cauliflower. It’s so delicious, plus it’s healthier, so.. there ya go.
Rich and spicy buffalo cauliflower filling, irresistible, crispy dumpling shell, and cool ranch dip to balance it all out - these vegan buffalo cauliflower dumplings are a crowd-pleasing game-time or any-time party appetizer!
- 1 medium head of cauliflower (20 oz), cut into small bite-size pieces*
- 2 + 4 Tbsp oil
- 1/2 cup Frank's Red hot sauce
- 1/2 tsp salt
- 1 package wonton wrappers**
- For the Ranch Dip:
- 3/4 cup vegan mayo (or normal mayo if not vegan)
- 1/4 cup unsweetened plain almond milk
- 1 tsp lemon juice
- 2 Tbsp chopped fresh parsley
- 2 minced green onions
- 1/2 tsp dried dill
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1. Preheat the oven to 425° F. Toss the cauliflower with 2 Tbsp oil, hot sauce, and salt on a greased baking sheet, until the cauliflower is evenly coated. Roast for 25 minutes.
- 2. While the cauliflower is roasting, mix all the ranch dip ingredients together in a small bowl with a fork.
- 3. Remove the cauliflower from the oven and transfer it to a large mixing bowl. Add 1/3 cup of ranch dip to the bowl and mix well.
- 4. Prepare your dumpling wrapping station. Get out a clean, dry cutting board, a small bowl of water, a large plate to put the folded dumplings on, the wonton wrappers, the cauliflower filling, and a tablespoon measuring spoon.
- 5. Put 3-4 wonton wrappers on the cutting board. Wet your finger and run it around the edges of a wrapper. Put 1 Tbsp of cauliflower filling in the middle of the wrapper and fold one side over, pressing the wet edges together firmly. Place the finished dumpling on the plate. Repeat with the rest of the filling.
- 6. Now fill a saucepan with water and bring it to a simmer and heat a large skillet on medium heat. (If you prefer, you can just boil the dumplings instead of frying them after, but I much prefer the fried version!) Add two tablespoons of oil to the skillet. When water is simmering and oil is hot, add 4-5 dumplings to the boiling water.
- 7. When the dumplings rise to the top (1-2 minutes), transfer them with a slotted spoon to the hot skillet and fry until golden brown on both sides, about 2-3 minutes on each side. (Beware of oil splatter when you put the dumplings in the skillet, I suggest an apron!) Repeat with the rest of the dumplings, adding more oil to the skillet as necessary. You can keep the dumplings warm by putting them on a baking sheet in a 200° F oven until you're ready to serve.
- 8. Serve dumplings hot with the remaining ranch dip!
*You can substitute the cauliflower with 3 cups of cooked, shredded chicken and skip the roasting step, just mix the shredded chicken with the hot sauce and salt and start with step 2.
**Many wonton wrappers contain egg. Make sure to check the ingredients if you're vegan. I like the Twin Dragon Gyoza Wrapper brand.