Vegan Chicken Dumplings
Experience the perfect blend of flavor and texture with these irresistible Vegan Chicken Dumplings—your guilt-free take on a classic favorite! Featuring a savory filling of crumbled tofu, vegan chicken substitute, shredded cabbage, grated carrot, and fragrant seasonings like ginger, garlic, and soy sauce, these dumplings offer a plant-based twist that doesn't compromise on taste. Wrapped in tender vegan wonton wrappers and pan-fried to golden perfection before steaming for a delicate, chewy bite, this recipe is a testament to how satisfying vegan comfort food can be. Ready in under an hour, these dumplings are the ideal appetizer, snack, or main dish for any gathering. Serve them with your favorite dipping sauce for a meal that's guaranteed to delight vegans and skeptics alike! Perfect for keywords like "vegan dumpling recipe," "plant-based chicken dumplings," and "easy vegan appetizers."
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Recipe Information
Ingredients
- 200 grams Firm Tofu
- 200 grams Vegan Chicken Substitute
- 2 tablespoons Soy Sauce
- 1 teaspoon Grated Ginger
- 2 cloves Minced Garlic
- 3 tablespoons Chopped Scallions
- 1 teaspoon Sesame Oil
- 1 cup Shredded Cabbage
- 1 medium Grated Carrot
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 30 pieces Vegan Wonton Wrappers
- 3 tablespoons Water
- 2 tablespoons Vegetable Oil
Instructions
Press the firm tofu for 15 minutes to remove excess moisture, then crumble it into small pieces.
In a large bowl, combine the crumbled tofu, vegan chicken substitute, soy sauce, grated ginger, minced garlic, chopped scallions, sesame oil, shredded cabbage, grated carrot, salt, and black pepper. Mix thoroughly until well combined.
Place one wonton wrapper in the palm of your hand. Add about 1 tablespoon of the filling in the center of the wrapper.
Dip a finger in the water and moisten the edges of the wrapper. Fold the wrapper over the filling to create a half-moon shape and press the edges together to seal, making sure to remove any air pockets. Pleat the edges if desired to create a traditional dumpling shape. Repeat with the remaining wrappers and filling.
Heat the vegetable oil in a non-stick skillet over medium-high heat.
Add the dumplings in a single layer and cook for about 2-3 minutes, or until the bottoms are golden brown.
Carefully add 1/4 cup of water to the skillet, cover with a lid, and let the dumplings steam for about 5 minutes, or until the water has mostly evaporated.
Remove the lid and let the dumplings cook for an additional 2 minutes to crisp up the bottoms.
Serve the dumplings hot with your choice of dipping sauce.
Nutrition Facts
Calories |
1513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.1 g | 81% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5457 mg | 237% | |
| Total Carbohydrate | 165.2 g | 60% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 11.9 g | ||
| Protein | 81.6 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 571 mg | 44% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1473 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
