These Vegan Dumplings couldn't be easier! Simple, full of veggies, and totally homemade, this vegetable gyoza is the perfect party appetizer or family meal!
One of my favorite appetizers to order at a restaurant or for takeout is always vegan dumplings or gyoza! I love the crispy texture on the bottom with a chewy wrapper, and a super flavorful filling.
With this easy vegan dumpling recipe, you can make these at home in no time! Use homemade vegan dumpling wrappers or buy some at the store. Filled with crumbled tofu for protein and lots of veggies, this can be a great appetizer or a filling meal!
This recipe pairs perfectly with my favorite sauce, Ginger Scallion Sauce!
Why you'll love this recipe
- Perfect for Parties - Vegan dumplings are always a popular appetizer because everyone loves dumplings, they're easy to share, and they're vegan & can be made gluten-free!
- Easy & Customizable - This recipe is so simple, and you can adjust the filling to be whatever you'd like it to be!
- Filling & Satisfying - Vegan dumplings are stuffed with tofu and protein-rich veggies, making this a super satisfying meal or snack!
What you need for this recipe
Ingredients and Substitutions
- Dumpling Wrappers - I highly recommend making your own dumpling wrappers, but buying pre-made is fine too! Gluten-free works as well.
- Shiitake Mushrooms - Finely minced shiitake or baby portobello mushrooms add a depth of flavor!
- Napa Cabbage - I love using cabbage to get extra greens and crunch in. However, this can be omitted or replaced with another type of cabbage or leafy green.
- Extra-Firm Tofu - I don't recommend substituting this with any other type of tofu. Omit if needed.
- Soy Sauce - For gluten-free, use tamari soy sauce or coconut aminos.
- Sambal Oelek - This adds a good garlic and spicy flavor. If you don't want any heat, omit. Sriracha can be used as a substitute.
- Minced Ginger - Fresh or pre-minced or paste is fine.
- Minced Garlic - Pre-minced or fresh is fine.
- Sugar - Regular white cane sugar balances the flavors out nicely. Omit if necessary but do not substitute.
- MSG - OPTIONAL. I love using Monosodium Glutamate (MSG) in my Asian dishes to add a rich umami flavor. If you can obtain it, I highly recommend it. However, you may omit if necessary.
- Olive Oil - Or any other neutral oil for cooking.
How to make this recipe
Step 1: Prepare the Ingredients
Begin by using your hands to crumble a drained block of extra-firm tofu. As you crumble, excess water should be leaving the tofu.
Finely mince shiitake mushrooms. (Use a food processor for faster mincing).
Cut the napa cabbage in half, keeping the root intact. Then, thinly slice the cabbage horizontally.
Step 2: Cook the filling
Heat a pan over medium-high heat. Add neutral oil.
Sauté the minced ginger and garlic first, then add the minced shiitakes. Stir until the mushrooms begin to soften.
Next, mix in the crumbled tofu. Turn the heat up if necessary and stir until all of the moisture is released from the tofu and it begins to brown. About 2-4 minutes.
Stir in the soy sauce and sambal oelek, then mix in the chopped napa cabbage. Sauté until it has shrunk in size by about half.
Lower the heat and mix in the sugar and MSG (optional).
Turn off the heat and let it cool.
Step 3: Fold the dumplings
To form the dumplings, place one dumpling wrapper in your non-dominant hand.
Scoop about 1 teaspoon or tablespoon or so into the center of the wrapper. Be careful not to overstuff.
Use your fingers and a small bowl of water to lightly wet the outer edges of the wrapper.
Fold the dumpling upwards in a half-moon shape, but do not connect the two sides yet.
Start from one corner and fold and pleat the edge until you make it to the other side. Refer this video on How to Fold Dumplings for more detail.
Tip: Pleating the dumpling is optional. You can also just attach the two sides however you like, it will still taste delicious!
Step 4: Cook the Dumplings
Heat 2 tablespoons of oil in a nonstick pan over medium heat.
Place all of the dumplings flat-side down on the pan. Sear until crispy, about 2 minutes.
Add ¼ cup of water to the hot pan and immediately cover with a lid to steam the dumplings for about 3 minutes or until water is evaporated.
Remove from the pan and serve vegan dumplings warm with soy sauce or another dipping sauce!
Expert Tips and Tricks
- Easily make this gluten-free by substituting flour dumpling wrappers with rice flour dumplings! The dumplings should come out to a very similar texture. Substitute soy sauce for tamari.
- Be careful to not over-stuff the dumplings when foldings as they may tear easily. Stick to 1 teaspoon to 1 tablespoon maximum.
- For the most authentic taste and texture of the dumplings, make your own Homemade Dumplings with just 2 ingredients!
Recipe FAQs
Vegan dumplings are usually made with a dumpling wrapper made from flour and water, and they are usually filled with lots of vegetables and tofu!
Since these dumplings are vegan, you don't necessarily have to cook the filling first as there is little risk of food-borne illness. However, I find that they come out more flavorful when the filling is cooked first.
If you prefer a crunchier and crispier dumpling exterior, you can definitely put these in a deep fryer!
Related Recipes
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Easy Vegan Dumplings (Vegetable Gyoza)
Equipment
- Large pan
- Sharp Knife
- Wooden Spoon or Spatula
Ingredients
- 32-34 Dumpling wrappers homemade or store-bought
- 3 tablespoon Extra Virgin Olive Oil or other neutral oil
- ½ cup Shiitake mushrooms minced
- 2 cups Napa cabbage sliced
- 6 ounce extra firm tofu crumbled
- 2 tablespoon Soy Sauce or tamari
- 1 tablespoon Sambal oelek
- 1 teaspoon Ginger minced or paste
- ½ tablespoon Garlic minced
- ½ teaspoon White Sugar
- 1 teaspoon MSG optional
- ¼ cup Water
Instructions
- Begin by using your hands to crumble a drained block of extra-firm tofu. As you crumble, excess water should be leaving the tofu.
- Finely mince shiitake mushrooms. (Use a food processor for faster mincing).
- Cut the napa cabbage in half, keeping the root intact. Then, thinly slice the cabbage horizontally.
- Heat a pan over medium-high heat. Add neutral oil.
- Sauté the minced ginger and garlic first, then add the minced shiitakes. Stir until the mushrooms begin to soften.
- Next, mix in the crumbled tofu.
- Turn the heat up if necessary and stir until all of the moisture is released from the tofu and it begins to brown. About 2-4 minutes.
- Stir in the soy sauce and sambal oelek, then mix in the chopped napa cabbage. Sauté until it has shrunk in size by about half.
- Lower the heat and mix in the sugar and MSG (optional).
- Turn off the heat and let it cool.
- To form the dumplings, place one dumpling wrapper in your non-dominant hand.
- Scoop about 1 teaspoon or tablespoon or so into the center of the wrapper. Be careful not to overstuff.
- Use your fingers and a small bowl of water to lightly wet the outer edges of the wrapper.
- Fold the dumpling upwards in a half-moon shape, but do not connect the two sides yet.
- Start from one corner and fold and pleat the edge until you make it to the other side. Refer this video on How to Fold Dumplings for more detail.
- Tip: Pleating the dumpling is optional. You can also just attach the two sides however you like, it will still taste delicious!
- Heat 2 tablespoons of oil in a nonstick pan over medium heat.
- Place all of the dumplings flat-side down on the pan. Sear until crispy, about 2 minutes.
- Add ¼ cup of water to the hot pan and immediately cover with a lid to steam the dumplings for about 3 minutes or until water is evaporated.
- Remove from the pan and serve warm with soy sauce or another dipping sauce!
Notes
- Sugar - Regular white cane sugar balances the flavors out nicely. Omit if necessary but do not substitute.
- MSG - OPTIONAL. I love using Monosodium Glutamate (MSG) in my Asian dishes to add a rich umami flavor. If you can obtain it, I highly recommend it. However, you may omit if necessary.
- Easily make this gluten-free by substituting flour dumpling wrappers with rice flour dumplings! The dumplings should come out to a very similar texture. Substitute soy sauce for tamari.
- Be careful to not over-stuff the dumplings when foldings as they may tear easily. Stick to 1 teaspoon to 1 tablespoon maximum.
- For the most authentic taste and texture of the dumplings, make your own Homemade Dumplings with just 2 ingredients!
Michael
I love these dumplings!