These crispy vegan dumplings are filled with veggies and tofu, then pan fried, and paired with a simple homemade spicy soy dipping sauce! These little bundles are a delicious appetizer, and are easy enough for the home cook to make!
Dumplings! Just the thought of them makes me smile! When I was a kid, they were my favorite thing to order when we got take-out from the Chinese restaurant. They came with a special soy dipping sauce that was a cross between salty, sweet, and spicy! It was always a treat when we got to have Asian cuisine!
As I got older, and changed to a vegetarian, and later a vegan diet, I found it more and more difficult to find dumplings stuffed with veggies. Most of the restaurants I frequented didn’t have a vegan option. Disappointed I couldn’t indulge in one of my favorite take-out items, I decided to get to work and create my own!
Not only are these totally reminiscent of the ones I enjoyed as a kid, in my humble opinion, they’re even better! Filled with shredded carrots, cabbage, firm crumbled tofu, green onion, and garlic, then pan fried in sesame oil, and dipped in a spicy soy sauce!
There are so many different ways you can stuff these, so if you’re not a fan of carrots and cabbage, give shiitake mushrooms, spinach, kale, onion, or any other veggies you like!
While these doughy little bundles, are typically served as an appetizer, you could certainly make a meal of them! I know I have!
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Why This Recipe Works
- Simple Technique: If this is the first ever time you’ve ever made dumplings, no worries! This is an easy technique, and you’ll save yourself time and a bit of a headache by using store bought dumpling wrappers. Folding the dumplings is easy too, using just water and your fingers to glue the sides together.
- Vegan Friendly: All ingredients are vegan and vegetarian.
- Make Fried or Steamed: You can cook these either in the pan, with sesame oil for a crispy finish. Or if you prefer, you can use a bamboo steam basket for an oil-free steamed finish.
- Gluten-Free Option: Use rice wonton wrappers instead of dumpling wrappers, and tamari instead of soy sauce to make this recipe gluten-free.
Ingredients and Notes
For the Homemade Dumplings
Dumpling Wrappers: I find it easier to buy dumpling wrappers from the Asian grocery store. However, if you do not have an Asian market close to your house, you can make your own homemade wrappers, or you can also find them online for purchase. If you can’t find dumpling wrappers, you can also use wonton wrappers. They are thinner, so you’ll need to take care when folding them together.
Veggies: Shredding your veggies makes it easier to stuff them into the wrappers, but also gives this recipe an authentic feel. I used shredded carrots, cabbage, green onion, and minced garlic, which is a traditional dumpling filling.
Tofu: Rather than pork or beef, these Asian dumplings are filled with finely crumbled firm tofu to give them just a bit of protein, and added texture.
For the Spicy Soy Dipping Sauce
Organic Sugar: Gives this sauce a slightly sweet undertone.
Hot Water: Helps to thin out the sauce, and warm the ingredients.
Soy Sauce: Gives it necessary saltiness.
Rice Vinegar: Adds a tartness that helps round out the flavors.
Red Pepper Flakes: For a bit of extra spice. Feel free to omit if you do not like the heat.
Minced Garlic and Sesame Oil: Two key ingredients for added flavor.
Sesame Oil: Omit if you are oil-free.
Scroll to the bottom of the post to the recipe card for complete measurements and step by step instructions for these vegan dumplings.
Tools and Equipment
- Vegetable grater to shred the carrots and cabbage.
- Tofu press (optional) to press water from tofu.
- Wok or large pan to fry the dumplings.
Instructions
Prepare Vegetables: Shred carrots and cabbage. Mince garlic, and dice green onions. Drain the extra firm tofu. Press tofu to drain extra water. After the tofu is pressed, finely dice. Add sesame oil to the wok or large pan on medium heat.
Sauté Vegetables: Add shredded carrots, and cabbage. Cook for 5 minutes stirring frequently so it doesn’t burn.
Add Tofu and Seasoning: Add tofu, green onion, garlic, soy sauce, and white pepper. Cook for an additional 1-2 minutes. Remove from heat and allow to come to room temperature.
Prepare Dipping Sauce: While the filling is cooling prepare the dipping sauce. In a small bowl whisk together the sugar, and hot water until the sugar is dissolved. Then add the soy sauce, vinegar, red pepper flakes, garlic and sesame oil. Whisk until combined.
Prep the Vegan Dumplings: Use your finger to wet the edge of the dumpling wrapper. Add a tablespoon of the filling to the center. Fold the wrapper in half pressing the edges together until creating a half moon shape. Continue with the rest of the dumplings until all filling has been used. You should be able to make 20-30 dumplings.
Fry Dumplings: Heat skillet over medium heat. Add 2 teaspoon of sesame oil. Add the dumplings to the skillet. Don’t overcrowd the pan. Sauté until the bottoms of the dumplings are golden brown, about 2-4 minutes.
Steam Dumplings: Add a ¼ cup of water to the skillet. Cover and allow to steam for an additional 2-4 minutes, or until the water has evaporated.
Crisp Bottom: Remove the lid. If needed give a few more minutes to allow the bottoms to crisp up again.
Garnish: Top with chopped green onion, and serve with dipping sauce.
FAQS
Chinese dumplings were the original. Dating back to around 206 BC-208 AD in the Eastern Han Dynasty. The legend says that a Chinese medical practitioner took herbs, and meat, and stuffed them into dough, and then steamed them to help people get through a difficult winter. The herbs helped to improve blood circulation, while the steamed buns helped to warm their bodies.
When making homemade dumpling wrappers you only need two ingredients: all purpose flour and water! Sometimes a pinch of salt. Store bought dumpling wrappers may have added preservatives in addition to flour and water such as salt, citric acid, and sodium benzonate.
While this recipe is not exactly a health food, since it is made with white flour dumpling wrappers, and they have a bit of sesame oil, they are still much healthier than a typical dumpling. Stuffed with vegetables and tofu you are getting vitamins, minerals, and protein! Steaming them, and leaving out the oil, reduces their overall calories and fat. One dumpling is only 40 calories, and 1 gram of fat.
It really depends on how you like yours the best! My husband prefers them fried and crispy. I love them both ways, but when I’m aiming to make them healthier, I opt for steamed, and leave out the oil. Either way you like them, they are full of flavor, and won’t disappoint!
Allow them to cool to room temperature. Place in an airtight container. Cooked dumplings will keep in the refrigerator for 3-5 days. If you would like to prepare these in advance of cooking them, you can wrap them in plastic wrap, or an airtight container after you’ve stuffed them, and keep them in the refrigerator for up to 3 days before cooking.
Variations and Substitutions
Steamed (Oil-Free): If you follow an oil-free plant-based diet, you can easily make these steamed! Instead of sautéing the vegetables in sesame oil, use 2 teaspoons of soy sauce. You do not need to add any additional soy sauce to flavor the vegetables later. Use a bamboo steam basket, and place the dumplings in a single layer. Gently steam and cook the dumplings for about 8 minutes.
Gluten-Free: Make these gluten-free by using rice paper wontons. Traditional dumpling wrappers are made with gluten flour. You’ll also want to use tamari instead of soy sauce.
Expert Tips
- Use pre-made wrappers if this is your first time.
- Place a damp towel over the wrappers while you’re filling them. This way they won’t dry out!
- Draw the water out of the cabbage by shredding it, and placing it in a bowl with sea salt for 30 minutes. This draws out the excess water in the cabbage. Drain the water from the bowl, and squeeze out the additional water before adding it to your sauté pan.
- Taste your filling before you stuff all your dumplings. Make sure it is seasoned enough to your liking. Since dumpling wrappers don’t have any added seasoning, you want your filling to pack a punch so that they balance well together in one bite!
- For a deeper flavor, use vegetable stock instead of water to steam the dumplings after you’ve fried them in the pan. This will infuse them with a bit more flavor.
- Serve your dumplings with the crispy side up! It looks more beautiful and appetizing.
- You can purchase dumpling sauces from your grocery store if you prefer not to make your own.
- Don’t forget the garnish! A few sesame seeds really make these pop!
How to Serve
Serve these as an appetizer with a vegan stew such as this Asian Spicy Noodle Soup! A hearty stew is the perfect main dish. Or enjoy as your main meal with a side of rice, and steamed vegetables!
More Asian vegan recipes!
If you made this recipe, please comment below and leave a ⭐️ rating. You can also follow me on Instagram, Pinterest, and Facebook for more family-friendly vegan recipes!
Vegan Dumplings with Spicy Soy Dipping Sauce
Ingredients
Dumplings
- 2 teaspoon sesame oil
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 4 oz firm tofu drained, pressed, and finely diced
- 3 green onions finely chopped (plus 2 for garnish)
- 2 cloves garlic minced
- 2 tablespoon soy sauce
- 20 dumpling wrappers
- ¼ cup water
Sauce
- 1 teaspoon organic sugar
- 1 tablespoon hot water
- 3 tablespoon soy sauce
- 1 teaspoon rice vinegar
- ½ teaspoon red pepper flakes
- 1 clove garlic minced
- 1 teaspoon sesame oil
Instructions
- Add sesame oil to wok or large pan on medium heat.
- Add shredded carrots, and cabbage. Cook for 5 minutes stirring frequently so it doesn’t burn.
- Add tofu, green onion, garlic and soy sauce. Cook for an additional 1-2 minutes. Remove from heat and allow to come to room temperature.
- While the filling is cooling prepare the dipping sauce. In a small bowl whisk together the sugar, and hot water until the sugar dissolved. Then add the soy sauce, vinegar, red pepper flakes, garlic and sesame oil. Whisk until combined.
- Use your finger to wet the edge of the dumpling wrapper. Add a tablespoon of the filling to the center. Fold the wrapper in half pressing the edges together until creating a half moon shape. Continue with the rest of the dumplings until all filling has been used. You should be able to make 20-30 dumplings.
- Continue with the rest of the dumplings until all filling has been used. You should be able to make 20-30 dumplings.
- Heat skillet over medium heat. Add 2 teaspoon of sesame oil. Add the dumplings to the skillet. Don’t overcrowd the pan. Place in a single layer. Sauté until the bottoms are golden brown about 2-4 minutes.
- Add a ¼ cup of water to the skillet. Cover and allow to steam for an additional 2-4 minutes, or until the water has evaporated.
- Remove the lid. If needed provide a few more minutes to allow the bottom to crisp up again.
- Garnish with chopped green onion, and serve with dipping sauce.
Video
Notes
- Use pre-made wrappers if this is your first time.
- For a deeper flavor, use vegetable stock instead of water to steam the dumplings after you’ve fried them in the pan. This will infuse them with a bit more flavor.
- Cooked dumplings will keep in the refrigerator for 3-4 days in an airtight container.
- Uncooked dumplings will keep for up to 3 days in an airtight container.
- Steamed (Oil-Free): If you follow an oil-free plant-based diet, you can easily make these steamed! Instead of sautéing the vegetables in sesame oil, use 2 teaspoons of soy sauce. You do not need to add any additional soy sauce to the flavor the vegetables later. Use a bamboo steam basket, and place the dumplings in a single layer. to gently steam and cook the dumplings for about 8 minutes.
- Gluten-Free: Make these vegan dumplings gluten-free by using rice paper wontons. Traditional dumpling wrappers are made with gluten flour.
Nutrition
Jersey Girl Cooks
Perfect vegan appetizer and I love this sauce!
Claudia Lamascolo
the flavors are so delicious you can’t tell they are meatless great recipe
Jamie
I love how you can make dumplings without adding any meat! The filling sounds so good too!
Mel
I absolutely love dumplings, yet I’ve never tried to make them. Thanks so much for sharing your recipe and the whole process from start to finish. So many useful tips!
Biana
I love making dumplings, and the filling sounds so flavorful! Perfect for a simple dinner.