Introduction

These simple vegan dumplings are packed with flavorful vegetables and perfectly crisped on the bottom. They make a delicious appetizer or snack that’s easy to prepare and sure to impress.

Simple Vegan Dumplings Recipe - Recipe Image

Ingredients

5 teaspoons sesame oil
2 cups shredded carrots
2 cups shredded cabbage
8 oz. mushrooms, thinly sliced
4 green onions, thinly sliced
4 cloves garlic, minced
1″ cube ginger, minced
2 tablespoons soy sauce
Kosher salt
Fresh cracked pepper
34 dumpling wrappers
3 tablespoons vegetable oil
1/2 cup soy sauce (for dipping)
1/4 cup rice vinegar
1 teaspoon sesame oil (for dipping)
1″ cube ginger, minced (for dipping)
2 cloves garlic, minced (for dipping)
8 drops hot chili sesame oil
Chopped cilantro (for garnish)
Sliced green onion (for garnish)
Sesame seeds (for garnish)

Instructions

Step 1: Heat sesame oil in a large sauté pan over medium heat.
Step 2: Add shredded carrots, cabbage, and mushrooms along with a large pinch of salt and pepper. Cook, stirring frequently, for 6-8 minutes until the veggies release their liquid and it begins to evaporate.
Step 3: Stir in green onions, garlic, ginger, and soy sauce with a pinch of salt and pepper. Cook for another minute, then transfer the filling to a bowl and refrigerate for about 10 minutes to cool completely.
Step 4: While the filling cools, combine the dipping sauce ingredients: soy sauce, rice vinegar, sesame oil, minced ginger, minced garlic, hot chili sesame oil, salt, and pepper in a small bowl. Set aside.
Step 5: To assemble dumplings, wet the entire edge of a wrapper with water. Place about 1 tablespoon of filling in the center, fold the wrapper in half to form a half-moon, and gently pat the bottom on the countertop to help it stand.
Step 6: Continue assembling dumplings until all filling is used, about 34 dumplings total.
Step 7: Heat vegetable oil in a large sauté pan over medium heat. Cook dumplings in batches of 7-8 depending on pan size.
Step 8: Sauté dumplings for 2 minutes or until a dark golden-brown crust forms on their bottoms.
Step 9: Pour in 1/4 cup water, cover the pan, and steam dumplings for 2-4 minutes until the water evaporates.
Step 10: Remove the lid and allow dumplings to crisp up again on the bottom.
Step 11: Garnish with chopped cilantro, sliced green onion, and sesame seeds. Serve with dipping sauce and enjoy!

Tips & Variations

Try adding finely chopped tofu or cooked edamame to the filling for extra protein.
Use a mix of shiitake and button mushrooms for a deeper umami flavor.
If you prefer steaming only, skip the pan-frying steps and steam dumplings for 8-10 minutes until cooked through.

Storage

Store leftover cooked dumplings in an airtight container in the refrigerator for up to 3 days. Reheat by pan-frying again or steaming until warmed through. To freeze, arrange uncooked assembled dumplings on a baking sheet and freeze until firm, then transfer to a sealed bag for up to 1 month. Cook from frozen by steaming or pan-frying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the filling ahead of time?

Yes, you can prepare the filling a day in advance and keep it refrigerated. Just assemble the dumplings right before cooking to prevent the wrappers from becoming soggy.

What can I use if I don’t have dumpling wrappers?

You can use wonton wrappers or even small spring roll wrappers as a substitute. Just adjust cooking times slightly as needed.

Simple Vegan Dumplings Recipe

Print Recipe

★★★★★

4.7 from 55 reviews

These simple vegan dumplings are packed with a flavorful mixture of shredded carrots, cabbage, mushrooms, and aromatics, wrapped in delicate dumpling wrappers and cooked to a perfect golden crisp with a tender steamed finish. Served with a tangy, spicy dipping sauce, they’re an easy-to-make and satisfying plant-based appetizer or snack.

Author: Kai
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 34 dumplings 1x
Category: Appetizer
Method: Frying
Cuisine: Asian
Diet: Vegan

Ingredients

Scale

Filling

5 teaspoons sesame oil
2 cups shredded carrots
2 cups shredded cabbage
8 oz. mushrooms, thinly sliced
4 green onions, thinly sliced
4 cloves garlic, minced
1 inch cube ginger, minced
2 tablespoons soy sauce
Kosher salt, to taste
Fresh cracked pepper, to taste

Dumplings

34 dumpling wrappers
3 tablespoons vegetable oil (can substitute olive oil)

Dipping Sauce

1/2 cup soy sauce
1/4 cup rice vinegar
1 teaspoon sesame oil
1 inch cube ginger, minced
2 cloves garlic, minced
8 drops hot chili sesame oil
Kosher salt, to taste
Fresh cracked pepper, to taste

Garnishes

Chopped cilantro
Sliced green onion
Sesame seeds

Instructions

Prepare the Filling: Heat 5 teaspoons of sesame oil in a large sauté pan over medium heat. Add shredded carrots, cabbage, and sliced mushrooms along with a generous pinch of kosher salt and cracked pepper. Cook, stirring frequently, for 6-8 minutes until the vegetables release their liquid and it begins to evaporate.
Add Aromatics: Stir in thinly sliced green onions, minced garlic, minced ginger, and 2 tablespoons soy sauce along with another pinch of salt and pepper. Continue cooking for an additional minute to meld the flavors.
Cool the Filling: Transfer the cooked vegetable mixture to a bowl and refrigerate for about 10 minutes to cool completely, which makes handling easier when assembling dumplings.
Make the Dipping Sauce: While the filling cools, combine 1/2 cup soy sauce, 1/4 cup rice vinegar, 1 teaspoon sesame oil, minced ginger, minced garlic, 8 drops of hot chili sesame oil, and season with salt and pepper to taste. Set the sauce aside.
Assemble Dumplings: Moisten the edges of each dumpling wrapper with water. Place about 1 tablespoon of the cooled filling in the center of the wrapper. Fold the wrapper in half to form a half-moon shape and press the edges to seal. Gently pat the bottom so the dumpling can stand upright. Repeat this process until all 34 dumplings are assembled.
Cook Dumplings – Pan Fry: Heat 3 tablespoons vegetable oil in a large sauté pan over medium heat. Add 7-8 dumplings per batch, being careful not to overcrowd the pan. Cook for about 2 minutes until the bottoms develop a dark golden-brown crust.
Steam Dumplings: Pour in 1/4 cup water, quickly cover the pan, and let the dumplings steam for 2-4 minutes or until the water fully evaporates, ensuring the filling cooks through and the skins become tender.
Finish Crispy Bottom: Remove the lid and continue cooking the dumplings for another minute or so to crisp the bottoms again.
Serve: Garnish the dumplings with chopped cilantro, sliced green onions, and sesame seeds. Serve immediately with the prepared dipping sauce and enjoy your simple vegan dumplings.

Notes

Use cold filling when assembling to make handling the filling easier and prevent wrappers from becoming soggy.
You can freeze assembled uncooked dumplings on a baking sheet, then transfer to a storage bag for longer storage. Cook straight from frozen with a slightly longer steaming time.
Substitute vegetable oil with any neutral oil like canola or sunflower oil for frying.
Adjust the amount of hot chili sesame oil in the dipping sauce to control the spice level.
For a gluten-free version, use tamari or gluten-free soy sauce and gluten-free dumpling wrappers.

Keywords: vegan dumplings, sesame dumplings, plant-based appetizer, vegetable dumplings, easy dumpling recipe, homemade dumplings