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Simple Vegan Dumplings

  • Author: Kylie Lato
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 32-34 dumplings 1x


Simple, satisfying and loaded with fresh veggies, these potstickers are the perfect party appetizer, family dinner or meal prep recipe!




  • 4 teaspoons sesame oil
  • 2 cups shredded carrots
  • 2 cups shredded cabbage
  • 3 cups thinly sliced mushrooms
  • 4 green onions, thinly sliced
  • 4 cloves garlic, minced
  • 1” cube ginger, minced
  • 3 tablespoons soy sauce
  • Kosher salt
  • fresh cracked pepper
  • 34 dumpling wrappers


  • 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


  • chopped cilantro
  • sliced green onion
  • sesame seeds


  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.
  4. Add green onion, garlic and ginger.
  5. Pour soy sauce in to delgaze and scrape all those yummy bits off the bottom of the pan. Season to taste with salt and pepper.
  6. Cook for an additional minute. Then allow to cool completely (about 20-30 minutes).
  7. While the filling is cooling, combine sauce ingredients and set aside.
  8. To assemble dumplings use a tablespoon cookie scoop and scoop filling into the center of wrapper.
  9. Wet the edges of the wrapper with water and fold wrapper in half, creating a half moon shape.
  10. Carefully make 3-5 pleats along the sealed edge of the dumpling.
  11. Gently pat the bottom of the dumpling on the counter top to make sure it stands by itself.
  12. Continue with remaining filling until all 34 dumplings are complete.
  13. Heat 3 tablespoons olive oil in a large saute pan over medium heat.
  14. Saute dumplings in batch of 7-8 depending on how large your pan is.
  15. Cook dumplings for 2 minutes or until the bottom starts to get a dark golden brown crust.
  16.  Pour in 1/4 cup of water, cover pan and let the dumplings steam for 3-4 minutes or until the water has evaporated.
  17. Remove lid and allow the dumplings to get crisp on the bottom again.
  18. Garnish with cilantro, green onion and sesame seeds. Serve with dipping sauce and enjoy!


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.

Don’t worry about getting the perfect shape. If you Google dumplings or potstickers, you’ll see there are a million different shapes and sizes. Don’t stress too much about getting the pleats. Even just folding the wrapper into a half moon shape is fine too.

Feel free to make dumplings ahead of time. You can store assembled dumplings in air tight container for a couple days or even better, freeze them until you’re ready to cook and eat them! If refrigerating them, be sure your container is well sealed so the dumplings don’t dry out!

  • Category: Appetizers
  • Method: Stove Top
  • Cuisine: Asian

Keywords: vegetable dumplings, vegetable potstickers, veggie dumplings, vegan potstickers, pan fried dumplings