The wait is over!! Here is the much anticipated vegan dumplings recipe for all of you wonderful people. Let me start by telling you how simple these are to make. To be honest I was nervous at first about testing this recipe as I assumed a vegan dumplings would be complex and hard to assemble. I am so happy to report, anyone can make these, and they are totally customizable.
Potsticker, Gyoza, Dumpling; What’s the Difference?
You’ve probably seen one of these three names in cookbooks and on menus. After a bit of research, it turns out that potstickers originated in China, Gyoza in Japan, and dumplings just refer to anything cooked in dough. If you have a better explanation please let me know. I’m calling these guys dumplings but at the end of the day, call them what you want, they are so delicious it won’t matter.
These vegan dumplings are not only easy to assemble they are actually super fun to make as well. The filling is totally customizable as long as you stick to the same ratios. You could get really creative and try an Italian inspired filling or mix up the dipping sauces. They make great finger food and look beautiful on a platter. Another serving option is to actually leave the noodles out of the filling and add both the noodles and dumplings to a soup. Don’t be afraid to experiment with these little doughy pillows, I promise you can’t mess them up!
It’s All In The Pinch
When I made these the first time I must admit they didn’t look very pretty. Let’s just say my folding technique wasn’t up to spec just yet. With a little practice and a few video tutorials, my vegan dumplings were photo-ready by the end. Some people fold theirs, others pinch, whatever look you go for here or a few tips I learned along the way:
- use water as your glue
- start in the middle and work your way to the edges
- don’t overfill your dumplings
- remember it’s what’s on the inside that counts *wink wink*
For a quick video on different ways to fold your dumpling wrappers check out Simple Healthyish Recipe’s video here.
So what are you waiting for! Call up your besties and make a vegan dumplings assembly line. Or have a dumpling folding contest to see who has the best origami skills with the wrapper. For more Asian inspired dishes be sure to check out some of these recipes:
Check out the recipe below and don’t forget to let me know what you think over at @foodbymaria and below in the comments! Tag #foodbymaria and #fearnotfoodisyourfriend so I can see all your beautiful recreations.
- 2 tbsp. sesame oil
- 4 cloves garlic, very finely minced
- 2 inch bulb of ginger, very finely minced
- 2 cups shiitake mushroom
- 1 cup grated carrot
- 1 cup finely chopped green cabbage
- 2 tbsp. sesame seeds
- 2-3 tbsp. soy liquid seasoning
- 2 tbsp. maple syrup
- 1 tbsp. chili paste
- 1/4 cup green onion
- handful of fresh cilantro
- 45g uncooked vermicelli noodles
- 1 package vegan wonton wrappers (local asian market brand)
- 1 cup of water
- sesame oil for cooking
For the Sauce:
- 1/4 cup soy liquid seasoning
- 3 tbsp. maple syrup
- 2 tbsp. rice wine vinegar
- 1 heaped tbsp. chili paste
- 1 tsp. sesame chili oil
- 1 tsp. sesame seeds
- handful chopped green onion or chive
1. In a large pan heat your sesame oil on medium heat. Add your ginger and garlic and sauté, while stirring frequently to infuse your oil. After about 1-2 minutes add your mushroom, cabbage and carrots. Cook for around 5 minutes or until your vegetables have cooked down, this might almost be by half! To the mixture add the sesame seeds, liquid soy seasoning, maple syrup and chili paste and cook another 2-3 minutes or until there is no liquid in the pan. Remove from the heat and let cool.
2. Boil a small pot of water and cook your vermicelli noodles. Follow the instructions on the packet and once cooked add to the vegetable mixture and stir till well combined.
3. To put these babies together, spoon 1 heaped tablespoon of filling onto each wonton wrapper. Brush water (could also use your fingers) around the edge of the wrapper. Fold the dough over the filling to create a half-moon shape, pinching the edges inward to seal – see video reference above. Repeat till you’ve used up all the filling! Optional, oil the base of your dumplings and dunk in sesame seeds for that added crunch.
4. To cook, heat a large castiron skillet or pan with oil on medium-high heat. Once hot, add the vegan dumplings and cook for around 2-3 minutes or until golden brown. Pour 1/4 cup of water and 1 tbsp soy seasoning into the pan and cover with a lid. Turn heat to medium and let the dumplings steam for 3 minutes. Serve immediately with sauce.
5. For the sauce, simply add your ingredients into a bowl and stir till combined!