Vegan Vegetarian Dumplings
Discover the ultimate guide to making Vegan Vegetarian Dumplings, a delightful and plant-based twist on the classic dish. These dumplings feature a mouthwatering filling made with finely crumbled tofu, Napa cabbage, shiitake mushrooms, and a medley of fresh vegetables, all seasoned with soy sauce, sesame oil, and aromatic ginger and garlic. Encased in tender vegan dumpling wrappers and cooked to perfection with a golden-crisp bottom and a soft, steamed top, these dumplings are the perfect fusion of texture and flavor. Whether you're new to dumpling-making or a seasoned pro, this recipe provides easy-to-follow steps for creating beautifully pleated dumplings that are both satisfying and visually stunning. Ready in under an hour, they’re a crowd-pleasing, vegan-friendly appetizer or snack that pairs perfectly with soy sauce or chili oil for dipping. Perfect as a party appetizer or weeknight treat, these dumplings are guaranteed to impress!
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Recipe Information
Ingredients
- 30 pieces Vegan dumpling wrappers
- 200 grams Firm tofu
- 1 cup Napa cabbage
- 1 cup Shiitake mushrooms
- 1 medium Carrot
- 2 stalks Green onions
- 1 tablespoon Ginger
- 2 cloves Garlic
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 teaspoon Cornstarch
- 2 tablespoons Neutral oil (e.g., vegetable oil)
- 0.25 cup Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
To prepare the filling, press and drain the tofu for 15 minutes to remove excess moisture. Once pressed, crumble it into small bits with your hands or a fork.
Finely chop the Napa cabbage, shiitake mushrooms, carrot, green onions, ginger, and garlic.
Heat 1 tablespoon of neutral oil in a skillet over medium heat. Add the ginger and garlic and sauté for 30 seconds until fragrant.
Add the mushrooms, carrot, and Napa cabbage to the skillet. Cook for 4-5 minutes until the vegetables are softened.
Stir in the crumbled tofu, soy sauce, sesame oil, salt, and black pepper. Cook for an additional 2-3 minutes, ensuring all ingredients are well combined.
Remove the filling mixture from the heat, sprinkle in the cornstarch, and mix thoroughly to help bind the filling. Let it cool completely.
Set up a workstation with the dumpling wrappers, a small bowl of water, and the cooled filling.
Place a wrapper in the palm of your hand. Add about 1 teaspoon of filling to the center of the wrapper.
Dip your finger in water and run it along the edge of the wrapper to moisten. Fold the wrapper in half over the filling and press the edges together to seal. Optionally, create pleats along the edge for a decorative touch.
Repeat the process until all wrappers are filled.
Heat 1 tablespoon of neutral oil in a non-stick skillet over medium-high heat. Place dumplings in the skillet in a single layer, flat side down, and cook for 2-3 minutes until the bottoms are golden brown.
Carefully add 1/4 cup of water to the skillet and cover immediately. Steam the dumplings for 5-6 minutes or until the water has evaporated. Remove the lid and let the dumplings cook for an additional 1 minute to crisp up the bottoms.
Transfer the dumplings to a plate and serve hot with your favorite dipping sauce, such as soy sauce or chili oil.
Nutrition Facts
Calories |
1842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.8 g | 87% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2722 mg | 118% | |
| Total Carbohydrate | 265.3 g | 96% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 7.8 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 466 mg | 36% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1288 mg | 27% | |
*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.
