Hey there, friends! If you’re looking for a super tasty, plant-based snack or dinner idea, you have to try these vegan dumplings. These vegan dumplings are packed with colorful vegetables, rich savory flavors, and just the right hint of spice, making them a satisfying and wholesome choice for any meal. Whether you’re new to making dumplings or already love folding them, this recipe for vegan dumplings is simple, fun, and absolutely delicious. Let’s get into it!
Method
Chop and Prep
To begin, gather all your fresh vegetables and prepare them for the filling. Peel and grate the carrots using a grater that will help them cook quickly and blend smoothly into the mix. Dice the celery, red cabbage, mushrooms, and onion into small pieces so everything cooks evenly and fits nicely inside the dumpling wrappers. If you haven’t already cooked your green lentils, do that now and set aside ½ cup for the recipe. Finally, measure out ½ cup of your favorite textured plant-based ground, such as the one by @gardein. Once everything is chopped and ready, you’re good to go cooking!
Cook the Filling
Heat a fry pan or skillet over medium heat and add a small amount of your preferred cooking oil just enough to lightly coat the bottom. Once the pan is warm, add all your prepped vegetables, the cooked lentils, and the plant-based ground. Stir everything together well so the flavors start to mix. Keep cooking for around 10 minutes, stirring occasionally, until the vegetables have softened. You’ll notice the onions becoming translucent, the mushrooms shrinking slightly, and the carrots blending into the mix. This step is key to building a flavorful and soft filling that doesn’t fall apart inside the wrappers.
Make the Sauce
While your veggies are cooking, it’s time to make the delicious sauce that brings all the flavors together. In a small bowl, combine ⅓ cup of soy sauce, 4 cloves of garlic (pressed or minced), 2 teaspoons of minced ginger, 2 teaspoons of maple syrup, and 2 teaspoons of chili garlic paste. If you prefer things a little milder, feel free to reduce the chili garlic paste. Stir the sauce ingredients together until well mixed. Once the vegetables are nearly done, pour this sauce over the pan and give it all a good stir. Let the filling cook for another 1–2 minutes to absorb the flavors. At this point, taste the mixture and adjust if needed add more soy sauce for saltiness, more ginger for warmth, or a touch more syrup for sweetness.
Wrap the Dumplings
Now for the fun part wrapping! Place a dumpling wrapper on a clean surface or in the palm of your hand. Scoop about 1 tablespoon of the cooked filling and place it in the center of the wrapper. Dip your finger in a small bowl of water and run it along the edge of the wrapper to help seal it. Fold the wrapper over the filling and press the edges together tightly, pinching or pleating if you’d like to get fancy. Don’t worry if they’re not perfect. What matters most is that they’re sealed well so the filling stays inside while cooking. Repeat this process until all your filling is used up.
Cook the Dumplings
Once your dumplings are wrapped and ready, heat a nonstick pan over medium heat. Add a splash of olive oil and about ¼ cup of water just enough to lightly cover the bottom of the pan. Carefully place the dumplings into the pan, making sure they’re not touching each other. Cover the pan with a lid and let them steam for about 3–5 minutes. This step softens the wrappers while locking in the flavor. Once the water has mostly evaporated, remove the lid and let the dumplings cook for another couple of minutes so the bottoms can crisp up. If you want both sides crispy, flip them gently and cook the other side as well. Be careful not to tear them during flipping; they’re delicate when hot!
Necessary Tools
- Fry pan or skillet
- Cutting board and sharp knife
- Grater (for the carrots)
- Mixing bowls
- Spoon (for filling the wrappers)
- Small cup of water (for sealing the dumplings)
- Nonstick pan with a lid
Delicious Vegan Dumplings You’ll Love!
Cuisine: ChineseDifficulty: Easy20
servings20
minutes15
minutes35
minutesIngredients
For the Filling:
2 carrots, peeled and grated
3 stalks of celery, diced small
½ cup red cabbage, diced
1 cup mushrooms, diced
1 white onion, diced
½ cup cooked green lentils
½ cup textured plant ground (@gardein or your fave)
For the Sauce:
⅓ cup soy sauce
4 cloves garlic, pressed or minced
2 tsp minced ginger
2 tsp maple syrup
2 tsp chili garlic paste (or less if you don’t like it too spicy)
For the Dumplings:
Premade dumpling wrappers (found in the produce section)
Water (to help seal the wrappers)
Olive oil (for cooking)
Directions
- Chop and Prep:
First, get all your veggies ready. Grate the carrots, and dice the celery, cabbage, mushrooms, and onion. - Cook the Filling:
Heat a little oil in a fry pan over medium heat. Add all your veggies, lentils, and plant-based ground. Stir it all together and cook for about 10 minutes until everything is soft. - Make the Sauce:
Mix together soy sauce, garlic, ginger, maple syrup, and chili garlic paste in a small bowl. When your veggies are almost cooked, pour the sauce over them and stir well. Taste it! You can add more garlic or soy sauce if you want. - Wrap the Dumplings:
Take one dumpling wrapper, add about 1 tablespoon of the filling in the center. Wet the edges with water, fold it however you like (there’s no wrong way!), and press the edges to seal. - Cook the Dumplings:
In a nonstick pan, add a little olive oil and ¼ cup of water. Place the dumplings in, cover with a lid, and cook on medium heat for 3–5 minutes. Flip them carefully to crisp up the other side. So yummy!
Notes
- Don’t overfill your dumpling wrappers; they’ll be hard to seal and might break open when cooking.
- Make sure to seal the edges tight with water so the filling stays inside.
- When flipping the dumplings, do it gently so they don’t break or stick.
Serving Suggestions
- Top with green onions, chopped cilantro, sesame seeds, and extra soy sauce.
- Serve with a side of rice or a simple veggie stir-fry.
- Want to dip? Mix soy sauce with a little rice vinegar and chili sauce!
Fun Fact
Did you know dumplings have been around for over 1,800 years? People in China made them as a warm, filling winter food and now they’re loved all over the world in tons of different styles!
Conclusion
These vegan dumplings are cozy, flavorful, and incredibly fun to make—perfect for a quick weeknight dinner, meal prep, or sharing with friends. With their hearty vegetable filling and customizable flavors, these vegan dumplings are a great way to enjoy a healthy plant-based meal without sacrificing taste. I hope you enjoy making these vegan dumplings as much as I do. Let me know how yours turn out!
