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Close up of vegan dumpling on a plate with soy sauce.
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4.67 from 3 votes

Vegan dumplings

Delicious vegan dumplings with vegetables and tofu.
Prep Time45 minutes
Cook Time10 minutes
Total Time55 minutes
Course: Appetizer
Cuisine: Asian, Chinese
Servings: 6 people
Calories: 207kcal
Author: Maria

Ingredients

  • 1 teaspoon neutral oil
  • 1 package extra firm tofu
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 8 ounces mushrooms chopped small
  • 1 cup green cabbage shredded
  • 1 cup carrots shredded
  • 4 green onions
  • 4 cloves garlic minced
  • 1 tablespoon minced ginger
  • 34 vegan dumpling wrappers

Instructions

  • Take the tofu out of the package and press it for at least 10 minutes. Use either a tofu press, or heavy pans and books.
    1 package extra firm tofu
  • Add oil to a large saute pan on medium low heat and let the pan heat up. Add the mushrooms, cabbage and carrots and saute for 8-10 minutes.
    1 teaspoon neutral oil, 8 ounces mushrooms, 1 cup green cabbage, 1 cup carrots
  • Once tofu is done pressing, crumble it into the pan and stir well. Add soy sauce, green onions, garlic, ginger, vinegar and sesame oil. Stir, then cook until all vegetables are soft and cooked through.
    1 package extra firm tofu, 2 teaspoons toasted sesame oil, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 4 green onions, 4 cloves garlic, 1 tablespoon minced ginger
  • Set the dumpling filling aside for 10 minutes to let it cool. Get your dumpling wrappers out and add about 1 teaspoon of filling to the wrapper. If you have a square dumpling wrapper, then look at the photo in the post above, on how to fold a dumpling.
    34 vegan dumpling wrappers
  • Don't stress too much about getting them to look perfect. Set the dumplings on a lined baking sheet. Cover them with a cloth towel to help them not dry out.
  • Freeze the dumplings that you're not going to immediately cook on the baking tray for one hour. Then put them in a freezer friendly ziploc bag.

To steam

  • Add dumplings to a lined steamer basket and cover. Steam for about 5-10 minutes.

To pan fry

  • Heat a pan with 1-2 teaspoons of oil on medium heat. Add the dumplings after 5 minutes. Let them saute for about 5 minutes, or until golden brown. Add about ¼ cup of water, then cover with a lid and let them steam for 5 minutes.

Dipping sauce

  • I use either just plain soy sauce, gyoza sauce, or I make my own dipping sauce using soy sauce, sesame oil, maple syrup and vinegar. I eyeball it and taste it until I get the flavor I love.

Nutrition

Calories: 207kcal | Carbohydrates: 31g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 640mg | Potassium: 388mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3661IU | Vitamin C: 8mg | Calcium: 64mg | Iron: 3mg