Chinese-Style Vegan Dumplings
These classic dumplings are easy and fun to create at home, so you don’t have to order take-out from a restaurant. And they taste so much better than any store-bought pot stickers. They’re loaded with fresh veggies and wrapped in wonton wrappers, then steamed or baked to perfection. Dip these little gems into housing dipping sauce, and they are nothing short of perfection.
- Prep Time: 30-45
- Cook Time: 5-15
- Total Time: 0 hours
- Yield: 30 dumplings
- Category: Entree
- Cuisine: Asian
Ingredients
Dumplings
- 2 tablespoons low-sodium tamari
- 2 teaspoons ginger paste
- 2 teaspoons maple syrup
- 2 ½ teaspoons cornstarch
- 1 carrot, grated
- 3 cups shredded Napa cabbage (or regular green cabbage)
- 8 ounces mushrooms (any type), chopped
- 1 cup chopped green onions
- 1 (12-ounce) package vegan wonton wrappers (Wonton wrappers are both round and square in shape and both work well.)
Hoising Dipping Sauce
- 3 tablespoons low-sodium Tamara
- 2 tablespoons all-natural peanut butter
- 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
- Place the tamari sauce, ginger paste, maple syrup, and cornstarch in a small bowl and combine until the lumps are removed. Set aside. This is the slurry that will thicken the stir-fried vegetables.
- In a large skillet, sauté the carrots, cabbage, mushrooms, and green onions using small amounts of water to prevent sticking. When the vegetables begin to wilt and soften, add the slurry from step 1. When the sauce begins to bubble and thicken turn off the heat and set aside.
- To stuff the dumplings, set a small bowl of water on the table beside the wonton wrappers and vegetable filling. Take one wonton wrapper at a time and moisten the edges of the wonton wrapper with water using your finger to moisten the edges. Drop about one tablespoon of vegetable filling to the center of each wrapper. Bring the sides of the wrapper up over the filling and press together to seal. If it doesn’t seal, moisten the edges with a little more water. Pinch along the seam to create a decorative edge. There are a variety of ways to fold and shape Asian dumplings. Set each dumpling onto a dry surface dusted with cornstarch or flour to prevent sticking. Repeat until all the dumplings are made.
- Steamed Dumplings: Heat about 1-2 inches of water in a large pot fitted with a steamer insert. If you are using a bamboo steamer, place the bamboo steamer directly on top of the pot. Don’t worry if it doesn’t fit the pan perfectly, just set it on top of the pot and it will steam nicely. Line the steamer basket or bamboo steamer with parchment paper or cabbage leaves. Dumplings will become very sticky so it’s important to line the steamer or they will stick to the pan and tear when removing them. Cover and steam for 7-8 minutes.
- Baked Dumplings: Arrange the dumplings in a single layer on a parchment-lined baking sheet and bake at 400°F for 10-15 minutes or until edges are golden brown.
- Air Fried Dumplings: Place pot stickers in a single layer in the air fryer basket and bake at 400°F for 8 minutes or until crispy and edges are golden brown.
- Boiled Dumplings: Bring a large pot of water to a boil and add the dumplings. Stir so they don’t stick together and boil for about 2-3 minutes. Remove and rinse in warm water and serve. This method requires that you are extra careful when sealing the dumpling edges so the filling doesn’t get soggy.
- While the dumplings are cooking, prepare the hoisin sauce by placing the ingredients into a bowl and whisking until everything is well incorporated. Serve warm with hoisin sauce or your favorite dipping sauce.
Notes
Tips & Hints: These are so easy to freeze and refrigerate ahead of time. You can cook them first, or store them uncooked.