Homemade dumplings don’t have to be complicated. These are filled with fresh vegetables, wrapped in soft wonton skins, and cooked just until tender or lightly crisp. Dip them into hoisin sauce and enjoy them straight from the pan—no takeout box required.
Print
Chinese Style Vegan Dumplings
- Total Time: 0 hours
Description
Skip the takeout and make these satisfying vegetable dumplings right in your own kitchen. Fresh vegetables are wrapped in tender wonton skins and cooked until perfectly crisp or gently steamed. Paired with a quick hoisin dipping sauce, they’re the kind of dish everyone reaches for first.
Ingredients
Units
Scale
Sauce
- 2 tablespoons low-sodium tamari or soy sauce
- 2 teaspoons grated fresh ginger or ginger paste
- 2 teaspoons pure maple syrup (or other liquid sweetener)
- 2 1/2 teaspoons cornstarch, plus more for dusting
- 1 carrot, grated
- 3 cups shredded napa cabbage or green cabbage
- 8 ounces mushrooms (any variety), finely chopped
- 1 cup chopped green onions
- 1 (12-ounce) package vegan wonton wrappers (round or square)
- Cabbage leaves (optional, for steaming)
- Hoisin Dipping Sauce, for serving
- 3 tablespoons low-sodium tamari sauce
- 2 tablespoons all-natural peanut butter (100% peanuts)
- 2 tablespoons pure maple syrup
- 1 tablespoon molasses
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon Chinese five-spice powder
Instructions
- Mix: In a small bowl, whisk together the tamari, ginger, maple syrup, and cornstarch until smooth and
lump-free. Set aside. - Sauté: In a large skillet, cook the carrot, cabbage, mushrooms, and green onions in a small amount of
water over medium heat. When the vegetables begin to soften, add the sauce mixture and stir
well. Cook until the mixture thickens and becomes glossy. Turn off the heat and allow the filling
to cool slightly. - Assemble: Set a small bowl of water next to your work surface. Lightly dust a rimmed baking sheet with cornstarch. Place one wonton wrapper on the surface and moisten the edges with water. Spoon
about 1 tablespoon of filling into the center. Bring the edges together and press firmly to seal. If
needed, add a little more water and pinch along the seam to create a decorative edge. Place the
dumpling on the prepared baking sheet and repeat until all dumplings are formed. - Hoisin Sauce (for dipping): Combine all the ingredients in a bowl and whisk until well incorporated. Store in an airtight container in the refrigerator for 5-7 days.
Cooking Options
- Steam: Bring 1–2 inches of water to a boil in a large pot. Line a steamer basket with parchment paper or cabbage leaves. Arrange dumplings in the basket, cover, and steam for 7–8 minutes.
- Bake: Arrange dumplings in a single layer on a parchment-lined baking sheet. Bake at 400°F for 10–15
minutes, until the edges are lightly golden. - Air Fry: Place dumplings in a single layer in the air fryer basket. Air fry at 400°F for about 8 minutes,
until crisp and golden. - Boil: Bring a large pot of water to a boil. Add dumplings, stirring gently so they don’t stick. Cook for
2–3 minutes, then remove and briefly rinse in warm water before serving. (This method requires
careful sealing to prevent soggy edges.) - Serve: Serve warm with Hoisin Dipping Sauce on the side.
- Tips: These dumplings can be made ahead and stored in the refrigerator or freezer—either cooked or
uncooked—making them perfect for entertaining or quick weeknight meals.
- Prep Time: 30 minutes
- Cook Time: 5-15 minutes
