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Vegan dumplings on white plate served beside dipping sauce and chopsticks.
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5 from 5 votes

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!
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Appetizer
Cuisine: Chinese, Japanese
Servings: 20 dumplings
Calories: 40kcal
Author: Alison Corey



  • 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


  • 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


  • 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.



  • 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