Vegan Dumplings

Why You’ll Love This Recipe

These vegan dumplings are bursting with flavor and texture. The filling is customizable, the wrappers can be pan-fried, steamed, or boiled, and they’re perfect for meal prep or entertaining. You’ll love how approachable and versatile this recipe is—no meat, no dairy, and no compromise on taste or comfort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the filling:

• Firm tofu (pressed and crumbled) or finely chopped mushrooms
• Napa cabbage or green cabbage (finely chopped)
• Carrots (grated)
• Garlic (minced)
• Fresh ginger (grated)
• Green onions (chopped)
• Soy sauce
• Toasted sesame oil
• Salt
• Black pepper

For the wrappers:

• Store-bought round dumpling wrappers (check labels for egg-free)
• Or homemade vegan dumpling dough

For cooking:

• Neutral oil (for pan-frying)
• Water (for steaming in pan-fried method)

Optional dipping sauce:

• Soy sauce
• Rice vinegar
• Chili oil or flakes
• Minced garlic
• Green onions

Directions

1. Prepare the filling: In a large bowl, combine tofu or mushrooms, cabbage, carrots, green onions, garlic, and ginger. Add soy sauce, sesame oil, salt, and pepper. Mix until well combined and the mixture holds together slightly when pressed.
2. Assemble the dumplings: Place a dumpling wrapper in your hand. Spoon a small amount of filling into the center. Moisten the edge with water and fold in half, pressing to seal. Pleat the edge if desired for a traditional look. Repeat until all filling is used.
3. Cook the dumplings (pan-fry & steam method):
   • Heat oil in a large nonstick skillet over medium heat.
   • Add dumplings in a single layer, flat-side down. Cook until bottoms are golden brown, about 2–3 minutes.
   • Add a splash of water (about ¼ cup), cover the pan, and let steam for 5–6 minutes or until the water evaporates and the wrappers are tender.
4. Alternative methods:
   • Steam: Place dumplings in a steamer lined with parchment or cabbage leaves. Steam for 8–10 minutes.
   • Boil: Gently boil dumplings in salted water until they float and cook for 1–2 more minutes.
5. Serve: Serve hot with dipping sauce and garnish with more green onions or sesame seeds if desired.

Servings and timing

This recipe makes about 24 dumplings.
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

Variations

• Kimchi Dumplings: Add chopped vegan kimchi to the filling for a tangy, spicy kick.
• Glass Noodles: Include finely chopped cooked vermicelli or glass noodles for added texture.
• Peanut Dipping Sauce: Swap soy dipping sauce for a creamy, spicy peanut sauce.
• Leafy Greens: Use chopped spinach or kale in place of cabbage.
• Baked Version: Lightly oil and bake dumplings at 400°F (200°C) for 15–20 minutes until golden.

Storage/Reheating

Store uncooked dumplings in a single layer in the refrigerator for up to 2 days or freeze them on a tray before transferring to a bag. Cook directly from frozen—just add an extra minute or two to cooking time. Cooked dumplings can be stored in an airtight container in the refrigerator for 3 days and reheated in a skillet or microwave.

FAQs

Can I freeze vegan dumplings?

Yes, freeze them uncooked on a tray, then transfer to a bag once solid. They cook beautifully from frozen.

Are dumpling wrappers vegan?

Most store-bought round dumpling wrappers are egg-free but check the label to confirm.

Can I use other fillings?

Absolutely. Try sweet potato, lentils, mushrooms, or a mix of your favorite vegetables.

Can I make the wrappers from scratch?

Yes! Homemade wrappers require only flour and water—knead, rest, and roll thin before using.

How do I keep dumplings from sticking?

Use a nonstick skillet or line your steamer with parchment paper or cabbage leaves.

What sauce goes best with vegan dumplings?

A mix of soy sauce, rice vinegar, sesame oil, and chili flakes makes a great classic dipping sauce.

Can I serve these in soup?

Yes, boil the dumplings and serve in a light vegetable broth with greens and scallions.

Can I make these gluten-free?

Use gluten-free wrappers and tamari instead of soy sauce for a gluten-free version.

How do I know when they’re cooked?

The wrappers will become translucent and tender, and the bottom should be golden brown if pan-fried.

Are vegan dumplings protein-rich?

Yes—especially when made with tofu or lentils. Add edamame or tempeh for even more protein.

Conclusion

Vegan Dumplings are a satisfying, flavorful way to enjoy a plant-based version of this beloved dish. With a perfectly seasoned filling and endless cooking options, they’re sure to become a staple in your kitchen. Whether pan-fried, steamed, or served in soup, these dumplings are proof that you don’t need meat to make something truly delicious.

Vegan Dumplings

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Vegan Dumplings are a plant-based twist on a classic, filled with a savory mixture of tofu, mushrooms, and vegetables seasoned with garlic, ginger, soy sauce, and sesame oil. They can be pan-fried, steamed, or boiled and make a versatile and comforting meal or appetizer.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 24 dumplings
• Category: Appetizer, Main
• Method: Pan-fry, Steam, or Boil
• Cuisine: Asian-Inspired
• Diet: Vegan

Ingredients

1. 1 block firm tofu (pressed and crumbled) or 1 1/2 cups finely chopped mushrooms
2. 2 cups napa cabbage or green cabbage, finely chopped
3. 1 medium carrot, grated
4. 3 cloves garlic, minced
5. 1 tbsp fresh ginger, grated
6. 3 green onions, chopped
7. 2 tbsp soy sauce
8. 1 tsp toasted sesame oil
9. 1/2 tsp salt
10. 1/4 tsp black pepper
11. 24 round dumpling wrappers (vegan-friendly)
12. 2 tbsp neutral oil (for pan-frying)
13. 1/4 cup water (for steaming pan-fried dumplings)

Optional Dipping Sauce:

• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp chili oil or flakes
• 1 clove garlic, minced
• 1 tbsp green onions, chopped

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, mix tofu or mushrooms with cabbage, carrots, garlic, ginger, green onions, soy sauce, sesame oil, salt, and pepper until combined.

1. Place a dumpling wrapper in your hand, add a small spoonful of filling to the center, moisten the edges with water, fold in half, and press to seal. Pleat edges if desired. Repeat with remaining wrappers.
2. Pan-fry & Steam: Heat oil in a skillet over medium heat. Place dumplings flat-side down and cook 2–3 minutes until golden. Add 1/4 cup water, cover, and steam 5–6 minutes until water evaporates and wrappers are tender.
3. Steam: Place dumplings in a steamer lined with parchment or cabbage leaves. Steam 8–10 minutes.
4. Boil: Gently boil dumplings in salted water until they float, then cook 1–2 more minutes.
5. Serve hot with dipping sauce, garnished with green onions or sesame seeds if desired.

Notes

• Freeze uncooked dumplings on a tray before storing in bags; cook directly from frozen with 1–2 extra minutes.
• Store cooked dumplings in the fridge up to 3 days and reheat in a skillet or microwave.
• Use parchment or cabbage leaves in steamers to prevent sticking.
• Make gluten-free by using GF wrappers and tamari instead of soy sauce.
• Homemade wrappers require only flour and water—knead, rest, and roll thin.

Nutrition

• Serving Size: 4 dumplings
• Calories: 160
• Sugar: 2g
• Sodium: 420mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 0mg