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Simple Vegan Dumplings

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5 from 10 reviews

These are the best homemade vegan dumplings you’ll ever eat! Simple, satisfying, and loaded with fresh veggies, these potstickers are the perfect family dinner or meal prep recipe!

Ingredients

Units Scale

Dumplings:

  • 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

Sauce:

  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar
  • 1 teaspoon sesame oil
  • 1” cube ginger, minced
  • 2 cloves garlic, minced
  • 8 drops hot chili sesame oil
  • Kosher salt
  • fresh cracked pepper

Garnish:

  • chopped cilantro
  • sliced green onion
  • sesame seeds

Instructions

  1. Heat sesame oil in a large saute pan over medium heat.
  2. Add carrots, cabbage, and mushroom along with a large pinch of salt and pepper.
  3. Cook, stirring frequently, for 6-8 minutes or until the liquid from the veggies has been released and begins to evaporate. 
  4. Add green onion, garlic, ginger, and soy sauce along with a pinch of salt and pepper. 
  5. Cook for an additional minute. Then transfer the filling to a bowl and pop it in the fridge for about 10 minutes to cool completely. 
  6. While the filling is cooling, combine dipping sauce ingredients and set aside.
  7. To assemble dumplings, wet the entire edge of the wrapper with water and add about a tablespoon of filling into the center of the wrapper.
  8. Fold the wrapper in half, creating a half-moon shape. Gently pat the bottom of the dumpling on the countertop to make sure it stands by itself.
  9. Continue with remaining filling until all 34 dumplings are complete.
  10. Heat 3 tablespoons olive oil in a large saute pan over medium heat.
  11. Saute dumplings in a batch of 7-8 depending on how large your pan is.
  12. Cook dumplings for 2 minutes or until a dark golden-brown crust forms on the bottom of the dumplings.
  13.  Pour in 1/4 cup of water, cover pan, and let the dumplings steam for 2-4 minutes or until the water has evaporated.
  14. Remove the lid and allow the dumplings to get crisp on the bottom again.
  15. Garnish with cilantro, green onion, and sesame seeds. Serve with dipping sauce and enjoy!

Equipment

Notes

Don’t let the wrappers dry out. As soon as you open the package, the wrappers will begin to dry. You can combat this by placing a clean kitchen towel over the wrappers and filling them one at a time. Place filled dumplings on a sheet pan or serving tray and cover them with another clean kitchen towel until you’re ready to cook them.

Round or square dumpling wrappers will work just fine for these vegan potstickers! I prefer the round ones myself, but sometimes the grocery store only has square ones. If you’re working with square wrappers, you can fill them with slightly more filling and fold them into more of a pyramid shape. You will still cook them in the same way regardless of whether they’re pyramid-shaped or half-moon dumplings.

Don’t worry about making perfectly shaped dumplings. If you Google dumplings or potstickers, you’ll see there are a million different shapes and sizes. Don’t stress too much about how they look because they are going to taste amazing! Your first couple might turn out a little wonky, but by the end of the batch, you’ll be a pro.

Find it online: https://midwestfoodieblog.com/simple-vegan-dumplings/