Raw and cooked homemade vegan dumplings

In northern China, vegetable dumplings are just as common as meat ones. Every dumpling shop offers at least one vegetable option, and during Lunar New Year my family always made a batch of vegetable dumplings alongside the pork ones. What makes these different from a simple veggie filling is the combination of textures: crumbled tofu for body, rice vermicelli for chew, dried shiitake mushrooms for deep savory flavor, and wood ear mushrooms for crunch.

My husband started eating mostly plant based a few years ago, and that is when these dumplings went from an occasional thing to a regular in our house. I wanted a vegan filling that was just as satisfying as the pork and cabbage dumplings I grew up eating in Beijing. After testing different combinations, this one became our favorite because it has enough going on in every bite that you do not miss the meat at all.

I season the filling with soy sauce, Shaoxing wine, and a touch of curry powder that deepens the overall flavor without tasting like curry. The filling comes together in 2 quick rounds on the stove, then you wrap and pan fry until the bottoms are golden and crispy. Make a big batch, freeze half, and you will have dumplings ready to cook straight from the freezer any time you want them.

Ingredients

I split the ingredients into 2 groups: the filling and the wrappers. The filling comes together in 2 stages on the stove, so I prep everything before I start cooking.

Ingredients for making vegan dumplings

Filling vegetables and aromatics: I use shredded cabbage, carrots, garlic, ginger, and green onions. The cabbage and carrots give the filling bulk and sweetness, and the aromatics build the base flavor.

Filling proteins and starches: I crumble firm tofu by hand and cook it separately with rice vermicelli, soy sauce, and maple syrup. The tofu adds structure to the filling and the vermicelli gives a soft, slightly chewy texture that makes each dumpling more satisfying. I also add Shaoxing wine and a touch of curry powder to deepen the overall flavor.

Mushrooms: I use dried shiitake mushrooms for a rich smoky taste and wood ear mushrooms for a crunchy texture. Both need to be rehydrated in hot water before chopping.

Wrappers: I use store bought frozen dumpling wrappers for convenience, but homemade wrappers are better for vegan fillings because you can make them bigger.

Technique Explanation

Vegan dumpling filling behaves differently from meat filling. Meat filling gets sticky and cohesive when you mix and pound it, which makes it easy to scoop and wrap. Vegetable and tofu filling stays loose, so you need a different approach to make it work.

Two batches keeps the filling dry and flavorful:

  • The vegetable mixture (cabbage, carrots, mushrooms) releases a lot of moisture when cooked. I keep cooking until all the liquid evaporates in the pan before transferring it out.
  • The tofu and vermicelli mixture cooks separately with soy sauce and maple syrup, which helps the tofu absorb flavor and hold together better.
  • Wet filling is the number one reason vegan dumplings fall apart during wrapping.

Cool filling and firm scoops prevent tearing:

  • I wait until both mixtures cool to warm, not hot. Hot filling softens the dumpling wrappers and makes them tear.
  • I press the filling together firmly when scooping it onto each wrapper instead of loosely spooning it on.
  • For store bought wrappers, use slightly less filling per dumpling than you would for meat dumplings.

Bigger wrappers hold more filling and seal better:

  • Homemade wrappers are bigger, which means each dumpling holds more filling and seals more securely around loose vegan filling.
  • I have a steamed dumpling recipe and a boiled dumpling recipe if you want to boil them instead.
  • Store bought wrappers work fine, but keep them covered with damp paper towels so they stay pliable while you work.

How to Make

1. Rehydrate the mushrooms: Soak the dried shiitake and wood ear mushrooms in hot water for about 30 minutes until completely soft. Drain, rinse, remove any tough stems, and mince.

2. Cook the vermicelli: Cook the rice vermicelli according to the package instructions, drain, and chop into short pieces.

3. Cook the vegetables: Heat oil in a large nonstick pan over medium heat. Add the garlic and ginger, stir for a few seconds, then add the mushrooms, carrots, and cabbage with soy sauce, Shaoxing wine, and curry powder. Cook until the cabbage is tender and all the liquid has evaporated. Transfer to a large plate and let it cool.

cooking the veggies

4. Cook the tofu mixture: In the same pan, heat the remaining oil and add the crumbled tofu. Break it into smaller pieces with your spatula while cooking. Add the vermicelli, remaining soy sauce, and maple syrup. Cook until the liquid evaporates. Transfer to a large mixing bowl.

5. Combine the filling: Once both mixtures have cooled to a warm temperature, add the vegetable mixture and chopped green onions to the tofu bowl. Stir everything together until evenly mixed.

Vegan dumpling filling

6. Wrap the dumplings: Place about 1 tablespoon of filling in the center of each wrapper. Wet the edges with water, fold in half, and press firmly to seal.

wrap the dumplings

7. Pan fry the dumplings: Heat oil in a nonstick skillet over medium heat. Place dumplings in a single layer and cook until the bottoms are golden brown. Add water, cover, and steam for 2 to 3 minutes until cooked through.

pan fry vegan dumplings

Key Tips to Consider

Squeeze all moisture from the filling: Wet filling is the biggest reason vegan dumplings fall apart. I cook each batch of filling until there is zero visible liquid in the pan before moving on.

Keep store bought wrappers covered: Store bought wrappers dry out fast. I lay a few damp paper towels over them while I work. Once they dry out, they crack when you fold them and the dumplings will open up during cooking.

Freeze dumplings on a flat tray first: Place wrapped dumplings on a parchment lined baking sheet and freeze until solid, then transfer to a zip top bag. This keeps them from sticking together.

Cook frozen dumplings with more water and time: Frozen dumplings need more water and 2 to 3 extra minutes of steaming. Do not thaw them first or the wrappers will get sticky and tear.

Use an air fryer for reheating: Leftover cooked dumplings reheat best in an air fryer. They get crispy again without any extra oil, which works much better than microwaving.

Serving Suggestions

I usually make these for a quick lunch with just a drizzle of Chinkiang vinegar and my homemade chili oil on the side. Sometimes I pair them with a simple soup for a full meal. When my husband and I are having a lazy weekend, we cook a batch straight from the freezer and eat them with any of these dumpling dipping sauces while watching a movie.

When I make these for guests, I set out a platter with a few dipping options: soy sauce with vinegar, chili oil, and sesame paste. If you want to turn this into a dumpling party, you can also serve my Chinese egg rolls alongside them. The same filling actually works in egg roll wrappers too, which is a great shortcut if you do not want to fold individual dumplings. My carrot dumplings are another fun option to add to the spread.

Frequently Asked Questions

Why does vegan dumpling filling fall apart when I wrap it?

Vegan filling does not have the sticky binding that meat filling gets from mixing and pounding. I press the filling together firmly when scooping it onto the wrapper, and I use slightly less filling per dumpling when using store bought wrappers. Homemade wrappers are bigger and seal better around loose fillings.

Can I boil these dumplings instead of pan frying them?

Yes, but you need to use a cold water dough for the wrappers or wrappers designed for boiling dumplings, so they hold up in boiling water. For example, Shanghai Dumpling Wrappers and Northern Chinese Wrappers are suitable for boiling (Check this post to view how the dumpling wrapper package looks like). Drop them into boiling water, stir once to prevent sticking, and cook until they float plus 2 more minutes.

How should I store leftover vegan dumplings?

I store uncooked dumplings by freezing them flat on a parchment lined baking sheet, then transferring to a zip top bag once solid. They keep in the freezer for up to 1 month. For cooked leftovers, I refrigerate them in an airtight container for 2 to 3 days and reheat in an air fryer or a lightly oiled pan to get them crispy again.

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Homemade Vegan Dumplings - The dumpling filling has a well-balanced texture with veggies, tofu, and rice vermicelli. It’s seasoned with plenty of aromatics, soy sauce, and just a dash of curry powder to enhance its richness. #chinese #vegetarian

Homemade Vegan Dumplings (素菜锅贴)

By Maggie Zhu
5 from 5 votes
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Servings: 50 dumplings
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My homemade vegan dumplings recipe uses a savory filling of tofu, rice vermicelli, shiitake mushrooms, and cabbage, pan fried until golden and crispy on the bottom. This is one of my favorite Chinese appetizers to make in a big batch and freeze for quick meals all week.

Ingredients 

  • 1/4 cup dried shiitake mushrooms (about 8 small mushrooms) (*Footnote 1)
  • 2 tablespoons dried wood ear mushrooms (or 1/2 cup minced bamboo shoots) (*Footnote 2)
  • 1/2 pack dried rice vermicelli (*Footnote 3)
  • 2 cups cabbage , shredded
  • 1/2 block (225-g / 8-oz) firm tofu , crumbled by hand
  • 1 cup carrot , shredded (about 4 carrots)
  • 4 cloves garlic , minced
  • 1 tablespoon minced ginger
  • 4 tablespoons peanut oil (or vegetable oil, separated, and more to fry the dumplings)
  • 3 tablespoons soy sauce , separated
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 teaspoon curry powder
  • 1 teaspoon maple syrup
  • 1/2 cup green onions , finely chopped
  • 50 dumpling wrappers , thawed if using frozen, OR homemade dumpling wrappers (*Footnote 4)

Instructions

Prepare the filling

  • Add the shiitake mushrooms to a medium sized bowl and add at least 1 cup of hot water to cover. Rehydrate until the mushrooms turn completely soft, 30 minutes or so. Gently rinse with tap water and drain. Remove the tough stems and mince the mushrooms. It yields about 1/4 cup of loosely packed minced mushrooms.
  • Add the dried wood ear mushrooms to a medium sized bowl and add at least 1 cup of hot water to cover. Rehydrate until the mushrooms turn completely soft, 30 minutes or so. Gently rinse with tap water and drain. Remove the tough ends, if any, and mince the mushrooms if they are big, or thinly shred them if small. It should yield about 1/2 cup of loosely packed minced mushrooms.
  • Cook the dried rice vermicelli until tender according to the package instructions. Drain and and measure 1 cup of cooked vermicelli. Coarsely chop them to about 1/2-inch (1 cm) length pieces.
  • Add 2 tablespoons peanut oil into a large nonstick pan and heat over medium heat until hot. Add the garlic and ginger. Stir a few times to release the fragrance.
  • Add the rehydrated and chopped shiitake mushrooms, wood ear mushrooms, and carrots. Stir and cook for 2 minutes. Add the cabbage, 1 tablespoon soy sauce, Shaoxing wine, and curry powder. Cook and stir for another 2 minutes, until the cabbage turns tender and all the liquid has evaporated. Transfer everything to a big plate to cool.
  • Heat the remaining 2 tablespoons of oil into the same pan. Add the tofu. Stir and cook the tofu for 1 minute. Further break up the tofu into smaller chunks with your spatula while cooking. Add the cooked vermicelli, the remaining 2 tablespoons soy sauce and the maple syrup. Cook and stir until all the liquid has evaporated, 2 minutes or so. Transfer everything into a big mixing bowl and let cool for a few minutes.
  • Once the tofu and the cabbage mixtures have cooled to a warm temperature, add the cabbage mixture into the same mixing bowl with the tofu. Add the green onion. Stir to mix well.

Wrap dumplings

  • Prepare your working station by placing the dumpling filling, wrappers, and a large tray on your table. Fill a small bowl with water and set it aside.
  • Scoop about 1 tablespoon of dumpling filling and place it in the center of the wrapper. Dip your finger into the bowl of water and use it to wet the edge of the wrapper. Hold the dumpling with one hand and start sealing the edges with the other hand. After folding, press the edges again to seal well. You can use any method to fold the dumplings as long as you’re comfortable with it.
  • (Note, If you’re wrapping dumplings using homemade wrappers, you can add more filling, as much as you can handle, when you fold the dumplings. You also won’t need the water to wet the wrapper edge if you’re using homemade wrappers.)

Storage

  • Now you can freeze these dumplings if you don’t cook them immediately. Place them onto a baking tray and seal them in with a plastic wrap. You can store the dumplings in the freezer for up to 1 month. Once the dumplings are completely frozen, after about a day, you can transfer them to a gallon zipper bag to save freezer space.

Cook the dumplings

  • Option 1 – Heat 1 tablespoon oil in a nonstick skillet over medium heat until hot. Add dumplings in a single layer. Cook until the bottom side turns golden. Add 2 tablespoons water and cover. Cook until the dumplings are cooked through, 2 to 3 minutes.
  • Option 2 – To get a crispier result, heat 2 to 3 tablespoons oil in a nonstick skillet over medium heat until hot. Add the dumplings in a single layer. Cook until the bottom side turns golden brown, 1 to 2 minutes. Flip the dumplings, add 2 tablespoons water, and cover. Cook for another 1 to 2 minutes, until the bottom turns golden brown.
  • Immediately transfer the dumplings to a plate. Cook the rest of the dumplings according to the same method.
  • You can serve the dumplings immediately with dumpling dipping sauce or a simple drizzle of Chinkiang vinegar.

Reheating

  • The best way I’ve found to heat up cooked dumplings, by far, is to use an air fryer. It crisps up the dumplings well without using any more oil. Alternatively, you can reheat the dumplings on the stovetop, using a nonstick pan with a thin layer of oil, covered.

Cooking frozen dumplings

  • The method is almost the same as cooking freshly made dumplings. But you will need to cook them covered for 2 to 3 minutes longer. I also add a bit more water, about 1/4 cup, to make sure it generates enough steam to heat the filling through.

Ingredient Substitution Guide

Notes

  1. Dried shiitake mushrooms add a rich smoky taste to the dumpling filling. Alternatively, you can use 1 cup of minced fresh mushrooms.
  2. It’s a Chinese tradition to use rehydrated dried wood ear mushrooms to add crunchy texture to the dumplings. Canned bamboo shoots will work just as well.
  3. Vermicelli is another way to add a soft and “meaty” texture to the dumpling filling. You can replace it with 1/2 block of tofu as well.
  4. Although I used frozen dumpling wrappers in this recipe, homemade dumpling wrappers are highly recommended. Vegan dumpling fillings don’t bind together so well, so it’s a bit more difficult to wrap them. Back in Beijing, my mom always makes bigger sized steamed vegetable dumplings so every dumpling holds more filling. Use my homemade dumpling wrappers to make bigger steamed dumplings. Or you can use this dumpling wrapper recipe to make boiled dumplings. Note, boiled dumplings should be smaller in size so they won’t fall apart during cooking.

Nutrition

Serving: 1dumpling, Calories: 44kcal, Carbohydrates: 6.8g, Protein: 1.4g, Fat: 1.4g, Saturated Fat: 0.2g, Sodium: 82mg, Potassium: 30mg, Fiber: 0.5g, Sugar: 0.6g, Calcium: 10mg, Iron: 0.4mg

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