Vegan Dumplings

Why Make This Recipe

Vegan dumplings are a delicious and healthy option for anyone looking for plant-based meals. They are filled with fresh vegetables and packed with flavor. Making them at home allows you to customize the filling and enjoy a warm dish that everyone loves. They are perfect for parties, snacks, or a light meal.

How to Make Vegan Dumplings

Ingredients:

• 28 to 30 gyoza or dumpling wrappers
• 3 cups shredded cabbage
• 4 large king oyster mushrooms (finely chopped)
• 1 stalk scallion (sliced, plus extra for garnish)
• 1 teaspoon garlic powder (or 3 minced cloves)
• 2 tbsp soy sauce (or liquid aminos, add more if needed)
• Black pepper (to taste)
• 2 tbsp oil (for frying)
• 2 tbsp teriyaki sauce
• 1 teaspoon grated ginger
• 1 teaspoon sesame oil
• 2 teaspoons water

Directions:

1. Mushroom Filling:

   • In a large bowl, combine the shredded cabbage, chopped mushrooms, sliced scallion, garlic powder, soy sauce, black pepper, and grated ginger. Mix well until everything is combined.

2. How to Fill and Fold Vegan Dumplings or Gyozas:

   • Take a dumpling wrapper and place a small amount of filling in the center.
   • Moisten the edges of the wrapper with a little water.
   • Fold the wrapper in half and pinch the edges to seal it tightly. You can create pleats for a nice design if you wish. Repeat this until all wrappers are filled.

3. How to Pan-Fry Vegan Dumplings:

   • Heat oil in a non-stick skillet over medium-high heat.
   • Place the dumplings in the skillet, leaving space between each one.
   • Fry for about 2-3 minutes or until the bottoms are golden brown.
   • Add a couple of tablespoons of water to the pan and cover it with a lid to steam the dumplings. Cook for about 5 more minutes until the water has evaporated.

4. Teriyaki-Ginger Glaze:

   • In a small bowl, mix teriyaki sauce, sesame oil, and extra grated ginger. Drizzle this over cooked dumplings for added flavor.

How to Serve Vegan Dumplings

Serve the vegan dumplings hot with extra teriyaki sauce on the side for dipping. You can also garnish with sliced scallions or sesame seeds to add a nice touch. They are great as an appetizer or a main dish paired with rice.

How to Store Vegan Dumplings

If you have leftover dumplings, let them cool completely. Store them in an airtight container in the refrigerator for up to three days. For longer storage, freeze the uncooked dumplings on a baking sheet, then transfer them to a freezer bag. They can be cooked directly from frozen.

Tips to Make Vegan Dumplings

• Make sure the filling is not too wet; otherwise, the wrappers will tear.
• Pleating the dumplings can make them look fancy and prevent leaks.
• You can steam or boil the dumplings if you prefer a healthier option instead of frying.

Variation

Feel free to experiment with different vegetables or add tofu for extra protein. You can also add spices or chili flakes for a spicy kick.

FAQs

Can I use other types of wrappers?
Yes, you can use wonton wrappers or make your own dough if you prefer.

Can these dumplings be frozen?
Absolutely! Freeze them uncooked on a baking sheet and then store them in a freezer bag for later use.

How do I make a gluten-free version?
Use gluten-free dumpling wrappers made from rice flour. You can also use a gluten-free soy sauce alternative.

Vegan Dumplings

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• Author: ikramnihad
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

Delicious and healthy vegan dumplings filled with fresh vegetables and packed with flavor.

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Ingredients

Scale 1x2x3x

• 28 to 30 gyoza or dumpling wrappers
• 3 cups shredded cabbage
• 4 large king oyster mushrooms (finely chopped)
• 1 stalk scallion (sliced, plus extra for garnish)
• 1 teaspoon garlic powder (or 3 minced cloves)
• 2 tablespoons soy sauce (or liquid aminos, add more if needed)
• Black pepper (to taste)
• 2 tablespoons oil (for frying)
• 2 tablespoons teriyaki sauce
• 1 teaspoon grated ginger
• 1 teaspoon sesame oil
• 2 teaspoons water

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Instructions

1. In a large bowl, combine shredded cabbage, chopped mushrooms, sliced scallion, garlic powder, soy sauce, black pepper, and grated ginger. Mix well until everything is combined.
2. Take a dumpling wrapper and place a small amount of filling in the center. Moisten the edges of the wrapper with a little water. Fold the wrapper in half and pinch the edges to seal tightly, creating pleats if desired. Repeat until all wrappers are filled.
3. Heat oil in a non-stick skillet over medium-high heat. Place dumplings in the skillet, leaving space between each one. Fry for about 2-3 minutes or until the bottoms are golden brown.
4. Add a couple of tablespoons of water to the pan and cover with a lid to steam dumplings. Cook for about 5 more minutes until water has evaporated.
5. In a small bowl, mix teriyaki sauce, sesame oil, and extra grated ginger. Drizzle over cooked dumplings for added flavor.

Notes

Make sure the filling is not too wet to avoid tearing the wrappers. You can also steam or boil the dumplings for a healthier option.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Pan-Frying
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 3g
• Sodium: 600mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 0mg

Keywords: vegan dumplings, gyoza, plant-based meals, appetizers