Simple Vegan Dumplings Recipe

Introduction

These simple vegan dumplings are packed with fresh vegetables and bursting with flavor. Perfect as a snack or appetizer, they come with a tangy dipping sauce that complements the savory filling beautifully. Making them at home is easier than you might think!

Ingredients

• 5 teaspoons sesame oil
• 2 cups shredded carrots
• 2 cups shredded cabbage
• 8 oz. mushrooms, thinly sliced
• 4 green onions, thinly sliced
• 4 cloves garlic, minced
• 1″ cube ginger, minced
• 2 tablespoons soy sauce
• Kosher salt
• Fresh cracked pepper
• 34 dumpling wrappers
• 3 tablespoons vegetable oil
• 1/2 cup soy sauce (for dipping sauce)
• 1/4 cup rice vinegar
• 1 teaspoon sesame oil (for dipping sauce)
• 1″ cube ginger, minced (for dipping sauce)
• 2 cloves garlic, minced (for dipping sauce)
• 8 drops hot chili sesame oil
• Chopped cilantro (for garnish)
• Sliced green onion (for garnish)
• Sesame seeds (for garnish)

Instructions

1. Step 1: Heat the sesame oil in a large sauté pan over medium heat.
2. Step 2: Add the shredded carrots, cabbage, and sliced mushrooms along with a large pinch of salt and pepper. Cook, stirring frequently, for 6-8 minutes until the vegetables release their liquid and it begins to evaporate.
3. Step 3: Stir in green onions, minced garlic, ginger, and soy sauce. Add a pinch of salt and pepper, then cook for an additional minute.
4. Step 4: Transfer the filling to a bowl and refrigerate for about 10 minutes to cool completely.
5. Step 5: While the filling is cooling, combine the dipping sauce ingredients: soy sauce, rice vinegar, sesame oil, minced ginger, minced garlic, hot chili sesame oil, salt, and pepper. Set aside.
6. Step 6: To assemble the dumplings, wet the entire edge of a wrapper with water. Place about one tablespoon of filling in the center, then fold the wrapper in half to form a half-moon shape.
7. Step 7: Gently pat the bottom of each dumpling on the countertop so it can stand upright. Repeat until all 34 dumplings are assembled.
8. Step 8: Heat 3 tablespoons of vegetable oil in a large sauté pan over medium heat.
9. Step 9: Cook the dumplings in batches of 7-8, depending on pan size. Fry for 2 minutes or until the bottoms develop a dark golden-brown crust.
10. Step 10: Pour 1/4 cup water into the pan, cover, and steam dumplings for 2-4 minutes until the water evaporates.
11. Step 11: Remove the lid and cook for another minute to crisp up the bottoms again.
12. Step 12: Garnish with chopped cilantro, sliced green onion, and sesame seeds. Serve warm with the dipping sauce and enjoy!

Tips & Variations

• For extra flavor, add finely chopped tofu or tempeh to the filling.
• Use gluten-free dumpling wrappers to make this recipe gluten-free.
• Adjust the amount of hot chili sesame oil in the dipping sauce to control spiciness.
• To avoid wrappers sticking, keep them covered with a damp towel while assembling.

Storage

Store any leftover cooked dumplings in an airtight container in the refrigerator for up to 3 days. To reheat, pan-fry them briefly or steam until heated through to retain their crispy bottoms. The dipping sauce can be refrigerated separately for up to a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the dumplings?

Yes, freeze assembled but uncooked dumplings on a baking sheet in a single layer, then transfer to a freezer bag. Cook from frozen by adding a minute or two to the steaming time.

What can I substitute for sesame oil?

If you don’t have sesame oil, you can use a mild vegetable oil like canola or sunflower, though it will slightly change the flavor profile.

Simple Vegan Dumplings Recipe

Print Recipe

★★★★★

4.9 from 50 reviews

These Simple Vegan Dumplings are a delightful appetizer or snack featuring a savory vegetable filling wrapped in dumpling wrappers, pan-fried to a crispy golden-brown and steamed to perfection. Served with a flavorful dipping sauce, they offer a perfect blend of textures and rich umami flavors, making them an excellent choice for vegan and plant-based diets.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 34 dumplings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Asian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Filling

• 5 teaspoons sesame oil
• 2 cups shredded carrots
• 2 cups shredded cabbage
• 8 oz. mushrooms, thinly sliced
• 4 green onions, thinly sliced
• 4 cloves garlic, minced
• 1″ cube ginger, minced
• 2 tablespoons soy sauce
• Kosher salt, to taste
• Fresh cracked pepper, to taste

Dumplings

• 34 dumpling wrappers
• 3 tablespoons vegetable oil (or olive oil)

Dipping Sauce

• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 1 teaspoon sesame oil
• 1″ cube ginger, minced
• 2 cloves garlic, minced
• 8 drops hot chili sesame oil
• Kosher salt, to taste
• Fresh cracked pepper, to taste

Garnish

• Chopped cilantro
• Sliced green onion
• Sesame seeds

Instructions

1. Prepare the Filling: Heat 5 teaspoons of sesame oil in a large sauté pan over medium heat. Add shredded carrots, cabbage, and sliced mushrooms along with a generous pinch of kosher salt and fresh cracked pepper. Cook, stirring frequently, for 6-8 minutes until the vegetables release their liquid and it begins to evaporate.
2. Flavor the Filling: Add thinly sliced green onions, minced garlic, minced ginger, and soy sauce along with additional salt and pepper to taste. Cook for an additional minute to combine the flavors thoroughly. Transfer the filling into a bowl and refrigerate for about 10 minutes to cool completely.
3. Make the Dipping Sauce: While the filling cools, combine soy sauce, rice vinegar, sesame oil, minced ginger, minced garlic, hot chili sesame oil, salt, and pepper in a small bowl. Stir well and set aside.
4. Assemble the Dumplings: Wet the entire edge of each dumpling wrapper with water using your fingers. Place about one tablespoon of filling in the center of the wrapper. Fold the wrapper in half to create a half-moon shape and press edges to seal tightly. Gently pat the bottom of the dumpling on a countertop to help it stand upright. Repeat this process until all 34 dumplings are assembled.
5. Cook the Dumplings – Searing: Heat 3 tablespoons of vegetable oil in a large sauté pan over medium heat. Add dumplings in batches of 7-8 to avoid overcrowding the pan. Cook for about 2 minutes or until a dark golden-brown crust forms on the bottom of each dumpling.
6. Cook the Dumplings – Steaming: Carefully pour 1/4 cup of water into the pan and immediately cover with a lid to steam the dumplings. Let them steam for 2-4 minutes until the water has evaporated completely.
7. Finish Cooking: Remove the lid and continue cooking for another minute or so, allowing the dumplings to crisp up again on the bottom before removing them from the pan.
8. Serve: Garnish the cooked dumplings with chopped cilantro, sliced green onion, and sesame seeds. Serve hot with the prepared dipping sauce and enjoy your delicious vegan dumplings.

Notes

• Ensure the filling is cooled before assembling to prevent the wrappers from becoming soggy.
• You can substitute vegetable oil with olive oil or any neutral oil for frying.
• If preferred, dumplings can be steamed fully instead of pan-fried for a softer texture.
• Adjust the amount of hot chili sesame oil in the dipping sauce according to your spice preference.
• Leftover dumplings can be frozen before cooking; cook directly from frozen and add a couple of extra minutes to cooking time.

Keywords: vegan dumplings, vegetable dumplings, easy dumpling recipe, homemade dumplings, pan fried dumplings, vegan appetizer, Asian vegan recipe