Vegan Vegetable Dumplings


Have you ever made homemade dumplings? I will say it is quite the task but is very rewarding. You actually don’t need a lot of ingredients, just a lot of patience and strong hands. The great thing is you can make a bunch and freeze them!



If you don’t feel like making the dumplings all from scratch you may be able to find wonton/dumpling wrappers in the food store. Just be careful almost all of them contain egg so be sure to read the ingredients. You can make these with whatever filling you want, feel free to stuff it with all your favorite vegetables!


If you do make these I would get a friend, your kids, significant other or anyone else to help you out.



Dumpling Dough
2 1/2 cups all purpose flour
3/4 cup boiling water
1/4 tsp salt

1/3 block firm or extra firm tofu, cubed
1 carrot, cubed
5 green onions, chopped
1 cup cabbage of choice (napa, shredded blend) I used one from Trader Joe’s
1 cup of kale
1/2 tsp ground ginger
1/2 tsp sesame oil
1 tbsp soy sauce

Dipping Sauce
1/4 cup soy sauce
1/4 cup water
1/8 cup maple syrup
1/2 tsp rice vinegar
1/2 tbsp garlic powder
Pinch of red pepper flakes

1 tbsp sesame oil
1/2 cup water


  1. Begin by preparing the dumpling dough. Add all ingredients into a bowl and mix until you get a shaggy dough. Mix with chopsticks or a spoon, the dough will be hot since the water is boiling.
  2. Once the dough cannot be combined in the bowl anymore, flour your surface and pour dough out onto it. Using your hands knead the dough for about 10 minutes. Until you are able to form a smooth ball. This dough is very tough and requires some extra love and attention.
  3. Then we are going to take the dough ball cut it into 2 halves. Form those halves into a bagel shape. Cover them and set aside for 20 minutes.
  4. While those rest take all of your vegetables and tofu and cut them up. I made everything very small and bite size you don’t want anything to be too big.
  5. In a pan on medium heat add in the sesame oil, allow to heat up and then add in vegetables and tofu. Add soy sauce and ginger powder and mix around. Cook for about 5-10 minutes until everything is wilted, tofu is slightly browned and carrots are softened.
  6. When ready take the “bagel” and cut in half. Line the two log shapes up and cut into 6 pieces. Then line up 3 and 3 so you will now have 4 rows of 3. Cut those in half one more time resulting in 24 dough cubes. IF YOUR CUBE SEEMS VERY SMALL feel free to combine two of them. Repeat with the other “bagel.”
  7. Once you have all your cubes set them to the side and cover to prevent them from drying out.
  8. Begin by taking one of your cubes, rolling it into a ball and then using a rolling pin form it into a flat circle. I found even if my circle wasn’t perfect it still worked out fine. If you need to flour lightly flour the surface.
  9. Roll the circle out very thin, the thinner the better. If you want a perfect circle you can use a jar lid or cookie cutter to get off on scrappy edges.
  10. To stuff them take about 1/2 tbsp of the filling put it in the center. Bring the two sides together to make a half circle and begin to pinch and pleat the dumpling. This is one of those things that as you go it will get easier. Your first few dumplings may not be beautiful. The most important part is that your dumpling is sealed up and pinched tightly. If you need to see how to do this watch the recipe video around the 5 minute mark.
  11. Once you have formed all your dumplings, add 1 tbsp of sesame oil into a pan on medium heat. Pack as many as you can in there and lay them all down on one side. Cook until they are lightly browned and golden.
  12. Then add in 1/2 cup of water and cover. Leave to steam for about 5 minutes or until water is all gone.
  13. While they cook make your sauce by adding all the ingredients and mixing together.
  14. Once dumplings are cooked feel free to top with sesame seeds and green onion. Dip in the sauce and enjoy while warm!

Yields 35-45 dumplings.

*to freeze place them in a container before you cook them and separate layers with parchment paper. To eat steam them for about 5 minutes.

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homemade vegan dumplings.png

10 thoughts on “Vegan Vegetable Dumplings

  1. How large of a block of tofu are we talking here? I’m about to use the house foods extra firm block but I’ve seen other brands with larger blocks!


    1. From a quick google search if you’re using the 14 oz one it should be the same size as mine! But if it’s a little less or a little more it will be okay either way! Hope you enjoy them ❤️


      1. I live in Japan so dinner for me will be very early in the morning for the states! I’ll let you know how it goes!


  2. Hello Francesca 🙂
    thank you for this beautiful recipe, I’m making it a 4th time in these past few month, each time I let my husband know I’m going to make Dumplings he is ecstatic :))
    I fill it with steamed red beans, cabage, mushrooms and a bit of onion and carrots and usualy make some asian style soup to go with. Even now in the steamy Tel aviv summer, we are having it for dinner and we are thrilled about it! 🙂 (will turn the AC though..)
    This dumpling recipe of your is most probably the best vegan recipe in my repertoire!
    Many hugs and kisses 😘


    1. Hi Galia!!! I am so so happy you and your husband are enjoying it! oooh red beans sounds delicious. Love that you make it with soup. Thank you for letting me know you guys are loving it. Definitely try and stay cool!!! Sending love xoxo


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