Vegan Dumplings with Spicy Soy Dipping Sauce
These crispy vegan dumplings are filled with veggies and tofu, then pan fried in sesame oil, and paired with a simple homemade spicy soy dipping sauce! Also known as potstickers, or gyoza, these little bundles are a delicious appetizer, and are easy enough for the home cook!
Servings: 20 dumplings
- 2 tsp 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 tbsp soy sauce
- 20 dumpling wrappers
- ¼ cup water
- 1 tsp organic sugar
- 1 tbsp hot water
- 3 tbsp soy sauce
- 1 tsp rice vinegar
- ½ tsp red pepper flakes
- 1 clove garlic minced
- 1 tsp sesame oil
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 tsp 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.
- 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.
Calories: 40kcal | Carbohydrates: 6g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 301mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1106IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg