Vegan Steamed Dumplings
Elevate your plant-based cooking game with these irresistible Vegan Steamed Dumplings! Featuring a delicate homemade dough and a vibrant, savory filling of shiitake mushrooms, shredded cabbage, grated carrots, crumbled tofu, and a kick of garlic and ginger, these dumplings are bursting with flavor in every bite. Perfectly steamed to tender perfection, they pair beautifully with a tangy soy dipping sauce or spicy chili oil, making them ideal for a light lunch, appetizer, or party platter. Easy to customize and loaded with wholesome ingredients, this recipe proves that vegan comfort food can be both delicious and satisfying. Ready in under an hour, these dumplings are a show-stopping dish that will impress everyone at the table.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Warm water
- 1 cup (shredded) Cabbage
- 0.5 cup (grated) Carrot
- 0.5 cup (finely chopped) Shiitake mushrooms
- 0.25 cup (crumbled) Firm tofu
- 2 stalks (finely sliced) Green onions
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 2 cloves (minced) Garlic
- 1 teaspoon (freshly grated) Ginger
- 1 teaspoon Cornstarch
- 0.25 teaspoon Salt
- 0.25 teaspoon Pepper
Instructions
In a large mixing bowl, combine the all-purpose flour with warm water. Mix until the dough comes together, then knead on a lightly floured surface for about 8-10 minutes until smooth and elastic. Cover with a damp cloth and rest for 30 minutes.
Prepare the filling by heating sesame oil in a large skillet over medium heat. Add minced garlic, grated ginger, and shiitake mushrooms. Sauté for 2-3 minutes until fragrant and the mushrooms are slightly softened.
Stir in the shredded cabbage, grated carrot, and crumbled tofu. Cook for another 5 minutes until the vegetables are tender.
Add soy sauce, cornstarch, salt, and pepper to the skillet, mixing well to combine. Stir in the sliced green onions. Remove the filling from heat and allow it to cool.
Divide the rested dough into 16 equal pieces. Roll each piece into a small ball, then use a rolling pin to flatten each ball into a thin circle about 3-4 inches in diameter.
Place about 1 tablespoon of the vegetable filling in the center of each dough circle. Fold the dough over the filling, pleating the edges to seal tightly.
Prepare a steamer by lining it with parchment paper or lightly brushing with oil to prevent sticking. Arrange the dumplings in a single layer without touching.
Steam the dumplings over boiling water for 8-10 minutes, until the wrappers are soft and translucent.
Serve warm with soy dipping sauce or chili oil on the side.
Nutrition Facts
Calories |
1146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1813 mg | 79% | |
| Total Carbohydrate | 205.1 g | 75% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 7.8 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 215 mg | 17% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 955 mg | 20% | |
*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.
