These Vegan Dumplings are a great option for anyone on a plant-based diet. Personally, I'm not vegan, but I love the flavor of these and would pick them over meat dumplings any day. Serve them pan-fried or boiled with my homemade dumpling sauce.
Can't get enough of plant-based recipes? Try my Chinese Braised Daikon and Spicy Eggplant next!
๐ฅ About This Recipe
These homemade vegan dumplings are one of my favorite meal-prep recipes. I love to make a big batch and freeze them for up to 6 months. You can either use store-bought wrappers or make your own. These days, I'm too busy to make my own wrappers, so I just buy them at my local market for about $5 for 100.
The best part is they are completely vegan. Technically, there is "oyster sauce," but it's the vegan-flavored one from Lee Kum Kee. If you can't find it, you can just use regular soy sauce, but make sure you use half the amount since oyster sauce is less salty.
โญ Tips For Making Vegan Dumplings
Cook the Veggies in Stages.
We've got three different veggies to cook. If we toss them all in at once, the wok gets overcrowded, and we end up steaming instead of frying.
Instead, we should cook one batch of veggies until it's mostly dry before adding the next. This helps remove moisture at each step so there isn't a sudden accumulation of moisture and the wok temperature decreases too much.
Pack it with umami.
Apart from mushrooms, vegetables are obviously lacking some umami. By adding some soy sauce and vegetarian oyster sauce, we can give the filling a much more savory flavor.
Find a dumpling buddy.
Folding dumplings takes time and effort! In China, it's usually a family activity. I recommend doing this recipe with at least two people.
The filling can be made by one person, but having two people doing the folding is much faster. I always make the filling in the morning, and then in the afternoon, my wife and I turn on Netflix and fold for about 2 hours while watching reality TV.
๐ง Ingredients
- Dumpling Wrappers: Nowadays, I just buy my wrappers from the Asian market. It's way easier, and they're pretty cheap if they're on sale. Make sure you get the ones with a circular shape, not a square, as the square ones are meant for wontons.
- Vegetables: Shiitake mushrooms, napa cabbage, carrots, scallions, and ginger. For the shiitake mushrooms, you can use dried or fresh. Dried mushrooms will need to be soaked overnight.
- Seasoning: Soy sauce, oyster-flavored sauce, sugar, white pepper, and toasted sesame oil. I'm using the Lee Kum Kee brand of oyster sauce.
- Oil: Since there is no meat, i.e., fat, we need some oil to help lubricate the filling. Any neutral-flavored oil be good here.
๐ช Instructions
How To Make The Filling
STEP 1: In a wok or large skillet over medium-high heat, add 3 tablespoons oil and stir-fry the ginger and scallions until fragrant, about 1 minute.
STEP 2: Add the mushrooms and soy sauce and stir-fry for 3-5 minutes until most of the liquid has been drawn out and evaporated.
STEP 3: Increase the heat to high and allow the wok to heat for 30 seconds or so. Add the carrots and napa cabbage and stir-fry for another 2-3 minutes until most of the cabbage's liquid evaporates. Transfer the vegetables to a large bowl.
STEP 4: Add vegetarian oyster sauce, sugar, white pepper, and sesame oil. Since the filling is just veggies, you can taste-test it and add extra seasonings as necessary.
How To Fold The Dumplings
I'm going to show you a super easy technique for folding the dumplings.
STEP 1: Put a spoonful of filling in the center of the dumpling wrapper. Dip your finger in water and run it along the edge of the wrapper. This is to ensure they seal properly.
STEP 2: Fold the wrapper in half, creating a half-moon shape, then press the edges to seal.
STEP 3: Starting from one end, pinch and fold small pleats along the sealed edge, pressing to secure. You can place the dumpling on the counter to make it easier.
How To Cook The Dumplings
You can either boil or pan-fry the dumplings. The filling is already cooked, so you just have to worry about cooking the skin perfectly.
To boil: Bring a large pot of water to a rolling boil and add 10-12 dumplings. Bring it back to a boil, then reduce to a simmer. Cook for 4-5 minutes. They are done when they float to the surface and are puffed up.
To pan-fry: Heat 2 tablespoons of oil in a non-stick pan over medium-high heat. Fry the bottoms of the dumplings for 2 minutes until golden. Add ยผ cup of water, cover, and reduce heat to medium. Simmer until the water evaporates. Uncover, increase heat to medium-high, and fry until the dumplings' bottoms are golden brown and crisp.
๐ฅก Make Ahead & Freezing
Dumplings are one of the best meal-prep recipes. My wife and I always keep 1 or 2 bags in our freezer for quick meals when we have no food at home.
To freeze, arrange the folded dumplings on a floured baking sheet, ensuring they don't touch. Freeze for 2 hours until they're semi-solid, and then transfer them to a ziplock bag. At this point, they can be frozen for up to 6 months.
Cooking from frozen: Just follow the same steps as when they're not frozen, but add an extra minute or two to the frying time. It doesn't take much extra time because the filling is already cooked.
๐ Recipe
Easy Vegan Dumplings Recipe
Ingredients
Dumpling filling
- 3 tablespoons neutral oil
- 2 tablespoons ginger (minced)
- 4 scallions (thinly sliced)
- 2 cups chopped shiitake mushrooms (see notes if using dried)
- 2 tablespoons soy sauce
- 2 cups shredded carrots (about 2 medium carrots)
- 4 cups shredded napa cabbage (about ยฝ a small head)
- 1 tablespoon vegetarian oyster sauce (or another ยฝ tablespoon of soy sauce)
- 1 teaspoon sugar
- ยผ teaspoon white pepper
- 1 tablespoon toasted sesame oil
Assembling
- 60 dumplings wrappers
- all-purpose flour (for dusting)
Dumpling Sauce
- 2 tablespoon soy sauce
- 1 tablespoon chinkiang vinegar (or rice vinegar)
- 1 teaspoon chili oil
- ยฝ teaspoon sugar
Instructions
Dumpling Filling
- In a wok or large skillet over medium-high heat, add 3 tablespoons oil and stir-fry the ginger and scallions until fragrant, about 1 minute.
- Add the mushrooms and soy sauce and stir-fry for 3-5 minutes until much of the liquid has been drawn out and evaporated.
- Add the carrots and napa cabbage, and stir-fry for another 2-3 minutes until most of the cabbage's liquid evaporates. Remove the mixture to a large bowl.
- Add vegetarian oyster sauce, sugar, white pepper, and sesame oil. Taste and adjust seasonings if needed.
Assembling
- To assemble, put a spoonful of filling in the center of the dumpling wrapper. Dip your finger in water and run it along the edge of the wrapper.
- Fold the wrapper in half, creating a half-moon shape. Press the edges to seal.
- Starting from one end, pinch and fold small pleats along the sealed edge, pressing to secure. Transfer to a baking sheet dusted with flour.
Dumpling Sauce
- Combine all dumpling sauce ingredients in a small bowl. Set aside.
Cooking
- To Boil: Bring a large pot of water to a rolling boil and add 10-12 dumplings. Bring it back to a boil, then reduce to a simmer. Cook for 4-5 minutes. They are done when they float to the surface and are puffed up.
- To Pan-Fry: Heat 2 tablespoons of oil in a non-stick pan over medium-high heat. Fry the bottoms of the dumplings for 2 minutes until golden. Add ยผ cup of water, cover, and reduce heat to medium. Simmer until the water evaporates. Uncover, increase heat to medium-high, and fry until the dumplings' bottoms are golden brown and crisp.
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