Easy Vegan Dumplings Recipe
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.
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 ½ a small head)
- 1 tablespoon vegetarian oyster sauce (or another ½ tablespoon of soy sauce)
- 1 teaspoon sugar
- ¼ 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
- ½ 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 ¼ 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.
Notes
Shiitake Mushrooms: If you're using dried mushrooms, use about 10-12 mushrooms. To rehydrate, boil them in water for 15 minutes or soak them in cold water overnight. Cut off and discard the woody, inedible stems.
Freezing: Arrange vegan 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 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.
Nutrition
Calories: 563kcalCarbohydrates: 86gProtein: 17gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.04gCholesterol: 10mgSodium: 1835mgPotassium: 910mgFiber: 8gSugar: 9gVitamin A: 11069IUVitamin C: 27mgCalcium: 150mgIron: 5mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!