These vegan dumplings have become one of my all-time favorite recipes. I have been missing dumplings lately and the frozen ones just don't quite do the trick for me.
Fresh homemade vegetable dumplings are nothing like frozen ones. These are to-die-for. My kids love them, too. They are a total win. No dairy or meat in this version but they are not gluten-free, as the wrappers without eggs are hard to find. If anybody knows where I can get ahold of gluten-free and egg-free wrappers, please let me know!
Sautéed mushrooms, mini bell peppers, and spinach make up the inside of these little vegetable dumplings. They are delicate and light but do not fall apart when you eat them. They aren't quick to make but I found the process almost meditative and relaxing. It was a fun project to do with my son who also loves to cook.
What You Need For Making Vegan Dumplings
- Small bowl of water
- Dumpling wrappers or homemade
- Soy sauce (tarmari for gluten-free variation)
- Rice vinegar
- Toasted sesame oil
- Red chili paste
- Cooking oil
The delicate textures and flavors along with the translucent wraps make these dumplings hard to resist.
Anytime I go to asian style restaurants there are dumplings on the menu but rarely if ever are there vegetables ones. Usually only shrimp or chicken. So making them at home my way makes them so special.
Vegan Dumpling Variations
I love playing around with all different types of sauces. Some spicy, some creamy others salty and vinegary. Or a combination of all of the above.
Try my almond butter sauce with them as well to mix things up a bit, too.
Or try adding herbs, scallions and toasted sesame seeds as a garnish. And fillings? There are so many combinations. Tofu or mock duck are great options. Water chestnuts are an option as well, they aren't my favorite, but some people LOVE the crunch!
VEGAN DUMPLINGS WITH MUSHROOM AND SPINACH
- Frying pan
Dumpling Wrappers Ingredients
- 4 cups All purpose flour
- 1 ¼ cups Warm water
- 2 teaspoon Salt divided
Veggie Filling Ingredients
- 3.5 ounces Mushrooms chopped
- 4-5 each Sweet mini bell peppers
- 2 cloves Raw garlic pressed or minced
- 2 tablespoon Toasted sesame oil or vegan butter divided
- 2 Tbsp Shallots chopped
- 1 cup Fresh spinach leaves
- ¼ tsp sea salt
- 12 individual Potsticker or gyoza wrappers
- ¼ cup Water (for dipping fingers)
Dipping Sauces Ingredients
- 1 tsp Red chili paste
- 2 tablespoon Tamari
- 3 tablespoon Rice vinegar
- In a large bowl, combine the flour, 1 teaspoon of salt, and the warm water and mix until well-combined.
- Roll out dough on a floured surface and knead until smooth.
- Divide the dough into 4 equal parts.
- Roll out 1 piece of dough into a thin log and divide into 6 or 8 pieces, depending on the size of dumplings you want. Repeat with the remaining dough portions.
- Lightly flour the dough pieces and roll out 1 piece into a thin circle roughly 4-inches in diameter.
- Keep the dumpling wrappers separated with a small piece of parchment paper and repeat with the remaining dough. Save extra dough in freezer.
- In a large frying pan add 1 tablespoon oil (save the other tablespoon for later), chopped mushrooms, bell peppers, garlic, and sea salt. Cook this mixture for about 5 minutes. Stir them every few minutes to keep them from burning. Veggies should be well cooked but not browned. If the mixture looks like it's drying up too much add a touch more oil or water.
- While veggies are cooking grab your wrappers, 2 plates, a spoon, a paper towel or rag, and your cup full of water (for your fingers). This will be your potsticker station.
- Once veggies are done, stir in the spinach so that it wilts a tad but doesn't get overcooked. Toss and mix well. Remove from heat and scrap veggie mixture (the filling) onto one of the plates at your station. Set the frying pan back onto the stovetop and use it to cook up the finished potstickers.
- To make the potstickers you'll want to place one round potsticker wrapper onto a clean plate at your station. Using the spoon scoop about 1 teaspoon or so of mixture onto the center of the wrapper.
- Gently fold the round wrapper over, making it a half-circle. Wet your fingers well and press the open edges of the half-circle together well so that there isn't any part of it open or filling exposed/falling out.
- Repeat steps 4-6 until all of your filling vegetable mushroom mixture is gone.
- Using the rest of the butter or oil, heat the pan on medium and cook the potstickers in the oil/butter until they start to lightly brown. Flipping over a few times. About 4 total minutes.
- Serve with my dipping sauce.
Dipping Sauces Instructions
- Sauce #1Combine red chili paste with 1 tablespoon rice vinegar. Stir.
- Sauce #2Combine tamari with the rest of the rice vinegar. Stir.
making dumplings. pic.twitter.com/qviUswIyMA
— Pure Kitchen (@julinovotny) May 6, 2017
more dumplings action pic.twitter.com/u3xO46FkJF
— Pure Kitchen (@julinovotny) May 6, 2017