Name: Simple Vegan Dumplings Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Asian
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, to taste; Fresh cracked pepper, to taste; 34 dumpling wrappers; 3 tablespoons vegetable oil (for frying); 1/2 cup soy sauce; 1/4 cup rice vinegar; 1 teaspoon sesame oil; 1″ cube ginger, minced; 2 cloves garlic, minced; 8 drops hot chili sesame oil; Kosher salt, to taste; Fresh cracked pepper, to taste; Chopped cilantro (for garnish); Sliced green onion (for garnish); Sesame seeds (for garnish)

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Introduction

These simple vegan dumplings are a delicious and satisfying appetizer or snack. Filled with fresh vegetables and savory mushrooms, they feature a crispy bottom and a tender steamed top. Paired with a flavorful dipping sauce, they’re sure to impress both vegans and non-vegans alike.

A white round plate holds eight pan-fried dumplings arranged in a loose circle around a small white bowl of dark soy sauce mixed with finely chopped garlic, herbs, and spices. Each dumpling has a translucent light golden-brown wrapper with some crispy edges and is sprinkled with white sesame seeds and small green onion pieces. Thinly sliced green onions and small parsley leaves are scattered lightly on the plate and over the dumplings. The plate sits on a white marbled surface with a striped gray and white cloth partially visible underneath. photo taken with an iphone --ar 4:5 --v 7

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 sauce)
1/4 cup rice vinegar
1 teaspoon sesame oil (for dipping sauce)
1″ cube ginger, minced (for dipping sauce)
2 cloves garlic, minced (for dipping sauce)
8 drops hot chili sesame oil
Chopped cilantro (for garnish)
Sliced green onion (for garnish)
Sesame seeds (for garnish)

Instructions

Step 1: Heat 5 teaspoons of sesame oil in a large sauté pan over medium heat.
Step 2: Add shredded carrots, shredded cabbage, and sliced mushrooms to the pan with a large pinch of kosher salt and fresh cracked pepper.
Step 3: Cook, stirring frequently, for 6–8 minutes until the vegetables release their liquid and it begins to evaporate.
Step 4: Stir in sliced green onions, minced garlic, minced ginger, and 2 tablespoons soy sauce along with another pinch of salt and pepper.
Step 5: Cook for an additional minute, then transfer the filling to a bowl and chill in the refrigerator for about 10 minutes to cool completely.
Step 6: While the filling cools, combine 1/2 cup soy sauce, 1/4 cup rice vinegar, 1 teaspoon sesame oil, minced ginger, minced garlic, and hot chili sesame oil drops in a small bowl and set aside as the dipping sauce.
Step 7: To assemble dumplings, wet the edges of a wrapper with water and place about a tablespoon of filling in the center.
Step 8: Fold the wrapper in half to form a half-moon shape, then gently pat the bottom so the dumpling stands upright.
Step 9: Repeat with remaining filling and wrappers to make all 34 dumplings.
Step 10: Heat 3 tablespoons vegetable oil in a large sauté pan over medium heat.
Step 11: Cook 7–8 dumplings at a time, or as many as fit comfortably, for 2 minutes until the bottoms are dark golden-brown.
Step 12: Pour 1/4 cup water into the pan, cover with a lid, and steam the dumplings for 2–4 minutes until the water evaporates.
Step 13: Remove the lid and cook a bit longer to crisp the bottoms again.
Step 14: Garnish with chopped cilantro, sliced green onion, and sesame seeds. Serve hot with the dipping sauce and enjoy!

Tips & Variations

For a spicier filling, add finely chopped fresh chili or a dash of chili flakes to the vegetable mixture.
You can substitute the mushrooms with finely chopped tofu or tempeh for added protein.
If you prefer steamed dumplings only, skip the frying and steam them for about 8 minutes until cooked through.
Use gluten-free dumpling wrappers if you need a gluten-free option.

Storage

Store leftover dumplings in an airtight container in the refrigerator for up to 3 days. Reheat by pan-frying again or steaming until heated through. You can also freeze uncooked dumplings on a baking sheet, then transfer them to a freezer bag for up to 2 months. Cook frozen dumplings by steaming or pan-frying without thawing.

How to Serve

A white plate filled with about fifteen small dumplings arranged in a loose circle. Each dumpling has a light golden brown color with some crispy edges and a smooth, slightly translucent skin showing hints of the filling inside. They are topped with scattered white sesame seeds and small chopped green herbs, adding spots of green and white. In the top center of the plate sits a small white bowl filled with dark soy dipping sauce, dotted with finely chopped light orange and white pieces, and garnished with green herbs floating on top. The plate is placed on a white marbled surface with some extra chopped herbs scattered lightly around it. photo taken with an iphone --ar 4:5 --v 7

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 make sure to cool it completely before wrapping your dumplings.

How do I prevent the dumplings from sticking while cooking?

Use enough oil when pan-frying and make sure your pan is well-heated before adding dumplings. Also, give them space so they don’t touch each other, and use a non-stick or well-seasoned pan for best results.