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Simple Vegan Dumplings Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Finish Crispy Bottom: Remove the lid and continue cooking the dumplings for another minute or so to crisp the bottoms again.
  9. 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

Find it online: https://kitchenwithkai.com/simple-vegan-dumplings-recipe/