Vegan Dumplings on the Stove

When I’m in the mood for Asian food, I whip up plant-based versions of our favorites including from-scratch vegan egg rolls, sweet and sour tofu and these amazingly savory dumplings, sometimes called potstickers. This dish might even be better than what you’d get at a restaurant!

What is a dumpling?

Dumplings are traditionally filled with pork, cabbage and seasonings. The dumplings are folded up with wonton wrappers, then pan fried to create a crispy exterior and tender interior. They are often served as an appetizer or as part of an Asian meal with a dipping sauce. In this method, we’re replacing any meat that your old-style dumpling might have with a filling of chopped mushrooms, garlic, green onions, soy sauce and panko bread crumbs. These bites of flavor-packed are packed with flavor and have a great texture too!

Ingredients needed

Here’s everything you’ll need to cook this simple, yet incredibly good dumpling recipe:

• For the dipping sauce. A mix of toasted sesame oil, garlic and red pepper flakes makes a flavor-packed sauce for dipping.
• For stuffing the dumplings. The filling for the dumplings is made up of shiitake mushrooms, garlic, green onions, soy sauce and panko breadcrumbs. This mixture is combined using your food processor. It becomes almost meaty and is the dependable vegetarian and vegan substitute for pork or another ground meat.
• Wonton wrappers. These can be found in the refrigerated section of the produce area at most grocery stores.
• White sesame seeds. For covering the outside of the wrappers and giving the dumplings a lovely crunch.
• Olive oil. You’ll need about 2 tablespoons of olive oil for cooking the dumplings in a skillet on the stovetop.

Dipping sauce

We like to make a simple dipping sauce to serve with our vegan dumplings. You can buy bottled sauce, but it’s truly unfussy and so much better to make the sauce at home. Here’s how:

1. Add the sesame oil, sliced garlic, and red pepper flakes to a small, cold saucepan. Set the pan over medium low heat.
2. Cook for 1-2 minutes, or until the garlic is simply fragrant and beginning to sizzle. Remove the pan from the heat and set it aside to cool.
3. Cool completely and enjoy!

How to cook this dish

These dumplings may look like they came from a restaurant, but they’re truly so straightforward to make! Here’s the simple process, but for the full, printable recipe, reference the recipe card at the bottom of the page.

1. Make the filling. Add the mushrooms, garlic, and green onions to the bowl of a food processor and pulse until the mushrooms are a fine crumb– about 15 seconds. Next, add the soy sauce and panko breadcrumbs. Pulse again (about 10 seconds) until the mixture resembles a coarse paste.
2. Stuff the wrappers. Fill each of the wonton wrappers with 1-2 teaspoons of mushroom filling. To seal, dip your finger in water and rub it along the edge of the wrapper. Bring the corners of the wrapper up to the center and twist them to seal in the filling. Brush the bottom of each wonton with water and dip it into the sesame seeds.
3. Cook. Heat a large nonstick skillet over medium high heat. Add the olive oil and then add the wontons to the pan. Cook for 2-3 minutes or until they are crisp and golden brown on the bottom.
4. Steam. Working quickly, add a small handful of ice cubes to the pan and immediately cover it with a lid. Shake the pan gently and cook for another 2-3 minutes, or until the dumplings are tender.
5. Serve. Remove the dumplings to a plate and garnish with additional green onion and sesame seeds, if desired. Serve with garlic chili oil and enjoy.

Tips for recipe success

• For this method, you’ll need to use a food processor to make the filling. Be sure to pulse until the mixture resembles a coarse paste.
• I like to use wonton wrappers when making dumplings; however, you can use dumpling or gyoza wrappers, that are found at most Asian markets and some large grocery stores.
• Be careful not to overstuff the wrappers with filling, which can make the dumplings burst while cooking.
• When you add the ice cubes to the pan to steam the dumplings, there will likely be a little residual oil in the pan which can splatter when the ice is added. Stand back and cover the pan as quickly as possible after adding the ice.

Serving suggestions

For a satisfying Chinese meal and unfussy busy-night dinner, pair these dumplings with the following recipes:

• Vegetable Chow Mein
• Tofu Fried Rice
• Kung Pao Tofu
• Sesame Ginger Tempeh Stir Fry

Storage

Leftover dumplings can be kept in an airtight container in the fridge for up to two days. Reheat your dumplings in the oven to crisp the skins. You can also freeze cooked dumplings for up to 2 months.

As usual, PLEASE let me know if you end up making this dumplings recipe (or any of my recipes!). Worth keeping when you tag me on Instagram @!