It’s always a bummer when you go to an Asian restaurant and realize that all the dumplings, wontons, and gyoza on the menu are filled with meat. Luckily, there’s an easy solution: make vegan dumplings at home! These vegan dumplings are loaded with flavour and texture—chewy shiitakes, crunchy veggies, and crumbled tofu, all seasoned with ginger, garlic, and soy sauce. They’re seared in a skillet, then steamed to perfection. You can make them for meal prep, but I’ll be honest: it’s pretty hard to resist eating them right away! My vegan dumpling recipe is easy enough for anyone to make, regardless of their skill level in the kitchen. I’ll show you how it’s done step-by-step, but even if you struggle with getting perfect crimped edges, it’s no big deal—as long as the dumplings are securely sealed, you’re good to go. Of course, you can’t serve dumplings without a delicious sauce for dipping, and the dipping sauce for these vegan dumplings is absolutely divine. It’s garlicky, tangy, slightly sweet, and as spicy (or not spicy) as you want it to be.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Dumplings:
Sesame oil Fresh ginger – Fresh ginger has a warmer, sweeter flavour than ground ginger. Garlic Shiitake mushrooms – You can substitute 4 large portobello mushrooms or 12 ounces of baby bella mushrooms if you’d like. Extra-firm tofu – Drain and crumble the tofu; if you have time, press it too. (Learn more: How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu) Carrot – You’ll need to shred the carrot so you can save yourself some prep time by buying it pre-shredded. Napa or green cabbage – Buy a cabbage and shred it yourself, or purchase bagged shredded cabbage. Soy sauce – You can also use tamari, low-sodium soy sauce, or coconut aminos. Red pepper flakes – Omit these for milder vegan dumplings. Green onion Dumpling wrappers
For the Sauce:
Granulated sugar – You can use brown sugar or maple syrup instead. Soy sauce Garlic Sesame oil – Toasted sesame oil adds a layer of toasty flavour to this dipping sauce. Chili oil Green onion Chinese black vinegar or rice vinegar – Chinese black vinegar is made from fermented black sticky rice. Red pepper flakes
Are Dumpling Wrappers Vegan?
Yes, most store-bought dumpling wrappers are vegan-friendly. However, it’s best to double check the ingredient list on the package before purchasing. You can use traditional dumpling wrappers, wonton wrappers, or gyoza wrappers for this recipe, either square or round.
How to Make Vegan Dumplings With Dipping Sauce
By breaking down this recipe into stages, you can easily make it for a weeknight dinner. Prepare the filling the night before, or make the filling and assemble the dumplings. You can also make the sauce in advance.
Prepare the Filling
Cook the aromatics. Add 2 tablespoons of oil to a large Dutch oven set over medium heat. Once the oil is fragrant, add the garlic and ginger. Cook for 2 minutes, stirring often. Cook the mushrooms and tofu. Add the mushrooms and tofu to the Dutch oven and cook for 5 to 8 minutes, stirring often. Add the next 4 ingredients. Stir the carrots, cabbage, soy sauce, and red pepper flakes into the pot. Cook for 5 minutes, continuing to stir often. Finish the filling. Add the green onions and continue to stir. Cook until the liquid in the pot evaporates, then transfer the cooked filling mixture to a large bowl.
Form the Dumplings
Get started. Fill a small bowl with water, then place a single dumpling wrapper on a clean work surface. Add the filling. Scoop 1 tablespoon of the filling and place it onto the centre of the wrapper. Seal the dumpling. Dip a finger into the water. Drag it across half of the outside of the dumpling wrapper, around the filling. Fold the dumpling wrapper in half and gently seal the ends together, pressing out any air from the dumpling. Finish. Crimp the dumpling edges to create pleats or join and pinch the two edges together to create a hugged pillow shape.
Cook the Dumplings and Serve
Sear the dumplings. Heat the remaining oil in a large non-stick skillet set over medium-high heat. Arrange the dumplings in a single layer and cook until the bottoms are golden brown. Steam the dumplings. Pour about 1/4 cup of water over the dumplings in the skillet and cover the pan. Once the water has cooked off, turn off the heat and transfer the dumplings to a serving plate. Make the sauce. Stir together the sauce ingredients in a small bowl, then season to taste. Serve. Serve the cooked dumplings with sauce.
Tips for Success
These tips will help you make sure your homemade vegan dumplings turn out perfect!
Let the liquid cook off. Cook the filling until the vegetables are softened and most of the liquid has evaporated. This will keep your dumplings from being soggy and bland. Be careful not to over-stuff your dumplings. Too much filling and your dumplings will be difficult to seal, or they may open up while you’re cooking them. Don’t use too much water for sealing. Your finger should be damp, but not dripping. If you use too much water, the edges of the dumpling wrapper won’t stick together.
Variations
Get creative and personalise your vegan dumpling filling! You can pulse shelled edamame in your food processor until it’s coarsely chopped and use that as a substitute for the tofu, or add some Thai basil to the filling for extra flavour. You can also switch up the dipping sauce, or offer a few different options. Store-bought sweet chili sauce and plum sauce are great pairings with vegan dumplings!
Serving Suggestions
Enjoy these vegan dumplings as an appetizer, snack, or light meal. You can also make them part of an Asian-inspired feast by pairing them with recipes like Chow Fun Noodles, Vegan Fried Rice with Quinoa, and General Tso Tofu.
How to Store
Leftover vegan dumplings can be stored in a food-safe airtight container or resealable bag in the fridge for up to 4 days. To reheat the dumplings, you can either steam them in the microwave or skillet, or pan-fry them in a skillet with a tablespoon of oil.
Can This Recipe Be Frozen?
Yes, you can freeze vegan dumplings for future use! Before transferring them to a resealable bag, freeze the dumplings individually on a parchment-lined sheet pan. This will help keep them from sticking together. For fast and even reheating, I recommend letting the frozen dumplings thaw in the refrigerator before warming them up according to the instructions above. Enjoy friends! If you make this vegan dumplings recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
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