These Vegan dumplings are flavorful, meaty, and with a nice crispy bottom for texture. It does take a little time to make, but you will have plenty of leftovers to freeze and eat again. Delicious and easy to make and perfect for dipping into your favorite sauce.
I loved eating dumplings. My favorite were chicken and pork dumplings. I have tried vegetarian dumplings from the store and most of the time they lack the flavor and texture that make a dumpling so good, so I end up feeling disappointed and sad.
Then I saw this video by Seonkyoung Longest who is a really talented cook and her vegan dumplings looked sooo good that I had to try it. I only changed a few things, but the recipe is definitely inspired by her. Show her some love, too.
Important note: This post contains affiliate links, but it does not affect my opinion of the products. I used all of these and love these products. You can read my full disclosure here.
Main Ingredients
- Cabbage. In this recipe, I will be using green cabbage. You can also use Napa cabbage if you can’t find green cabbage.
- Plant based ground. I used Beyond plant ground, but you can Impossible meat or any plant ground. If you want to keep it more natural, you can use ground mushroom or another vegetable mix. You can even flavor your own TVP crumbles and use that for the filling.
- Nagaimo. This is also called Mountain yam or Chinese yam. When grated it creates a slime that is similar to egg whites. This will be the binder in this recipe. If you can’t find this, use a flax gel or any egg replacer.
- Dumpling wrappers. You can find this online or in the Asian market. You will need at least 50 for this recipe.
- Soy sauce. If soy-free you can use coconut aminos or ocean’s halo soy-free soy sauce. If gluten-free, you can use tamari.
How to make the filling
First, we have to salt the cabbage to soften it. Just chop the cabbage and place it in a bowl. Sprinkle salt on top and let sit for 10 minutes. After that, take a clean kitchen towel and wring out all the water. You don’t have to rinse it out, there is not enough salt to make it salty.
BEFORE 
AFTER
In a larger bowl, add all the other ingredients for the filling. Start with the plant-based ground. Make sure it is thawed. Add on top the green onions, cabbage, garlic, ginger, and finally the nagaimo. To use the nagaimo, peel the skin away and using the smallest grade of the grater, grate it until a slime produces.
Once you have those in and mixed in, add the rest of the flavor components, which will be the sesame oil, soy sauce, agave, and black pepper.
Mix well and you should have a good amount of filling for your dumpling wrappers.
Filling and cooking the dumplings
Keep your dumpling wrappers under a clean, damp towel. This will stop them from cracking and becoming brittle.
Using chopsticks or your fingers, scoop out about 1/2 tbsp-1 tbsp of filling depending on the size of your dumpling wrappers. Don’t overfill it or it will be difficult to close or even break.
Using your finger, wet the rim of the dumpling wrapper and plait it close. I went for more of a traditional shape, but you can be more creative and shape it however you like.
This part will take some time (over an hour), but it will be worth it once you see all your little dumplings in a row. You can freeze these to cook later, so no waste.
Once you have all your dumplings ready you are ready to cook them.
Cooking the dumplings.
To cook your dumplings, you need to add oil to the pan. Once it becomes wavy, you add the dumplings in two rows of 4 or 5 (depending on the size of your pan). You pour the water (or water and flour if you are doing the “wings”) in and quickly cover it. Once most of the water is gone (about 5 or 6 minutes) uncover it and let it stay in pan until all the water is gone.
They should peel off easily from the pan and have a crispy bottom.
After that it is ready to serve with your favorite dipping sauce.
Freezing the Dumplings.
To freeze the dumplings, place on a tray without touching one another and put into the freezer. Once frozen, you can store into storage bags or another container.
It will last 1-3 days in the fridge or 2-3 months in the freezer.
Homemade Crispy Pan-fried Dumplings
Materials
Filling
- 3 cups chopped green cabbage
- 1 tsp salt
- 3 green onions
- 1 garlic clove, grated
- 1 tsp ginger, grated
- 16 oz plant based meat I used beyond meat
- 1 tsp sesame oil
- 1 1/2 tsp soy sauce
- 1 tsp agave
- black pepper TT
- nagaimo or mountain yam see below for substitutes
- 50 dumpling wrappers
For dumpling "wings" (optional)
- 2/3 cup cold water
- 2 tsp cold water
Instructions
- In a bowl, put the chopped cabbage in and sprinkle salt on top. Mix and let it for 10 minutes. Then using a clean dish towel, squeeze all the moisture out.
- In a large mixing bowl, add the wilted cabbage, green onion, garlic, ginger, and ground meat.
- Add the sesame oil, soy sauce, agave, and black pepper.
- Using a cheese grater on the finest setting, grate the nagaimo until a thick slime forms. It will resemble the consistency of raw egg whites. Grate about 3 tbsp worth of the slime.
- Mix until everything is combined.
- Keep the dumpling wrappers until a wet towel or they will dry out and become brittle. Using a spoon or your hand, put 2-3 tbsp of filling in the middle and wet the corners with water. Seal to close with a plait.
- Repeat with all 50 wrappers. This part does take some time (over an hour) but stick with it.
- Once you are done, you can choose to freeze all of them (see note below for information on that) or/and cook some right away.
Cooking the wings
- In a large pan, put oil in the pan and let heat up. Once it looks wavy, position 10 dumplings in the middle in two rows.
- In a bowl, mix together the water and flour. Pour into the pan around the dumplings and quickly put the top on.
- Let cook until most of the water has evaporated, about 5-6 minutes, then remove the top and cook until the wings become lightly golden. Be careful it doesn't burn.
- Once done carefully remove from the pan.
Notes
- Nagaimo or Chinese yam or Mountain yam can be grated to create a slimy substance, similar to raw egg whites. It is being used to bind the ingredients together, but you can also use a flax gel or any other egg replacement to do the trick.
- To freeze the dumplings, place on a tray without touching one another and put into the freezer. Once frozen, you can store into storage bags or another container.
- It will last 1-3 days in the fridge or 2-3 months in the freezer.
If you tried this recipe, let me know in the comments below. I would love to hear from you!