Introduction

These simple vegan dumplings are a delightful blend of fresh vegetables and savory flavors wrapped in delicate dumpling skins. Perfect for a cozy meal or appetizer, they feature a crispy bottom with a tender steamed top. Enjoy them with a tangy, spicy dipping sauce for an authentic taste experience.

On a white plate with a white marbled background, there are eight dumplings arranged in a circular pattern. The dumplings have a light brown, slightly shiny outer skin with some pleated edges and a soft texture. Each dumpling is topped with small, thin slices of green onion and a few white sesame seeds. Near the center of the plate, slightly to the side, there is a small white bowl filled with dark soy dipping sauce mixed with finely chopped garlic, green herbs, and small bits of chili. The overall scene looks bright and fresh, with a woman’s hand reaching towards one dumpling. 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 sesame oil in a large sauté pan over medium heat.

Step 2: Add shredded carrots, cabbage, and sliced mushrooms along with a large pinch of salt and pepper.

Step 3: Cook, stirring frequently, for 6-8 minutes until the veggies release their liquid and it begins to evaporate.

Step 4: Stir in green onions, garlic, ginger, soy sauce, and season with a pinch of salt and pepper. Cook for one more minute.

Step 5: Transfer the filling to a bowl and refrigerate for about 10 minutes to cool completely.

Step 6: Meanwhile, combine all dipping sauce ingredients: soy sauce, rice vinegar, sesame oil, minced ginger, garlic, hot chili sesame oil, and set aside.

Step 7: To assemble, wet the entire edge of each dumpling wrapper with water, then place about a tablespoon of filling in the center.

Step 8: Fold the wrapper in half to form a half-moon shape and gently press the bottom so the dumpling stands upright.

Step 9: Repeat until all 34 dumplings are formed.

Step 10: Heat vegetable oil in a large sauté pan over medium heat.

Step 11: Cook dumplings in batches of 7-8, making sure not to overcrowd the pan.

Step 12: Fry dumplings for about 2 minutes, or until a dark golden-brown crust forms on the bottom.

Step 13: Pour in 1/4 cup water, cover the pan, and steam dumplings for 2-4 minutes until water evaporates.

Step 14: Remove the lid and let dumplings crisp up again on the bottom for a minute more.

Step 15: Garnish with chopped cilantro, sliced green onion, and sesame seeds. Serve hot with the dipping sauce and enjoy!

Tips & Variations

For extra flavor, add finely chopped garlic chives or substitute shiitake mushrooms for a richer taste.

Use gluten-free dumpling wrappers if you need a gluten-free option.

To freeze dumplings, assemble them, place on a baking sheet in a single layer, freeze until solid, then transfer to a bag for longer storage.

FAQs

Can I make these dumplings gluten-free?

Yes, simply use gluten-free dumpling wrappers and tamari or a gluten-free soy sauce alternative for the filling and dipping sauce.

How do I prevent dumplings from sticking to the pan when frying?

Make sure to heat enough oil and let the dumplings cook undisturbed until a golden crust forms before flipping or adding water for steaming. Using a non-stick or well-seasoned pan also helps.