Made with a savory vegan mixture of mushrooms, cabbage, carrots, and more, these homemade Vegetable Dumplings are meaty and satisfying — without any meat! The best part is the golden brown crunch of the pan-fried dumplings straight from the pan. The mixture of textures and flavors will have you reaching for another one again and again!
If you feel intimidated by the thought of making your own homemade dumplings, don't be! They do take a bit of effort, but it's mostly repetitive — rolling the dough, filling the dumplings, and pinching them closed. We make homemade potstickers all the time for different celebrations and gatherings, and I find them to be quite relaxing, especially after a busy week! Plus, these veggie dumplings are just too tasty not to try. They're so savory and satisfying, and I love knowing that I can serve them to my whole crew!
Why You'll Love These Vegetable Dumplings
- Loaded with veggies. The filling for these Chinese vegetable dumplings is basically all veggies: mushrooms, cabbage, carrots, garlic, and ginger. So yes, you can tell yourself you're just eating your veggies as you each dumpling after dumpling!
- Great for meal prep. Add your homemade dumplings to your meal prep containers for the tastiest lunch or freeze the extra for later! We always have frozen dumplings on hand for the quickest, easiest meals at any time.
- Delicious vegetarian option. It is so nice to have a 100% vegetarian and vegan dumpling option for entertaining! Everyone can enjoy them, and no one will feel left out. Plus, they taste so delicious no one won't even miss the meat.
Ingredient Notes
To make these delicious Vegetable Dumplings, you will need the following ingredients (full measurements in recipe card below):
- avocado oil - to sauté the veggies.
- vegetables - you'll need a mixture of button and shiitake mushrooms, shredded cabbage, shredded carrots, minced garlic, and grated ginger.
- cornstarch - to absorb any moisture and bring the dumpling filling together.
- Chinese chives - also know as garlic chives, these herbs add a mild garlicky flavor and pop of freshness.
- sesame oil - sesame oil always adds a deep, earthy flavor that pairs perfectly with mushrooms.
- soy sauce - for a salty, umami flavor.
- salt - for seasoning.
- white pepper - this adds an earthy flavor. Feel free to use regular black pepper in a pinch.
- dumpling wrappers - you can make homemade dumpling wrappers or use store-bought wrappers to save time.
- vegetable oil - for pan-frying the dumplings on the stove.
Dumpling Dipping Sauce Ingredients
- black vinegar - this special type of vinegar has a fruity, umami flavor perfect for this sauce.
- soy sauce
- sesame oil
- green onions - thinly slice the green onion and reserve extra to add as a garnish. A little shake of sesame seeds is a nice garnish, too.
You will also need measuring cups and spoons, 2 large skillets, a cutting board and knives, a large mixing bowl, and several small mixing bowls.
How to Make the Best Vegetable Dumplings
Step 1: Prepare the filling
- Sauté mushrooms. Heat oil in a large skillet over medium high heat until the hot oil sizzles, about 1-2 minutes. Add mushrooms and sauté until the mushrooms start to shrink and lose moisture about 5 minutes.
- Add veggies. Add cabbage, carrots, garlic and ginger. Cook until tender, about 3-5 minutes.
- Cool. Stir in cornstarch and mix until evenly combined. Transfer the mixture into a large mixing bowl and allow it to cool to room temperature, about 15 minutes.
- Add seasoning. Add chives, sesame oil, soy sauce, salt, and pepper. Mix until combined evenly.
Step 2: Assemble the dumplings
- Scoop approximately 1 tablespoon of the filling into the centre of a dumpling wrapper.
- Dip your finger in water and smear along the edges of the wrapper.
- Fold the dumpling wrapper over to create a half-moon shape, enclosing the filling inside.
- Seal the filling inside by pleating the edges together with your finger or pinch the edges together.
- Repeat until all the remaining filling and dumpling wrappers are used up.
Step 3: Cook the dumplings
- Crisp the bottoms. In a large skillet, heat 1 tablespoon vegetable oil over medium heat. Add some dumplings (about 10 dumplings at a time) and cook 2-3 minutes until the bottom is crisp and golden.
- Steam cook. Add about 2-3 tablespoons of water, cover, and steam the dumplings for about 3-4 minutes. Remove the lid and pan fry until the liquid is absorbed.
Serve with vinegar dipping sauce
- Make the sauce. In a small mixing bowl, make the vinegar dipping sauce by combining black vinegar, soy sauce, sesame oil and green onions.
- Serve. Transfer the crispy dumplings onto a plate and sprinkle some green onions on top. Serve with a side of homemade vinegar dipping sauce.
Recipe Variations
- Change up the veggies. I recommend sticking with most of the veggies in this recipe to get the right texture and flavor, but you can use napa cabbage or bok choy instead of regular cabbage. These dumplings would also be nice with some bamboo shoots.
- Add some protein. Saute about a cup of very small tofu pieces with the veggies for some plant-based protein.
- Make it spicy. Shake some red pepper flakes or add a generous scoop of sambal oolek or red curry paste to the veggie filling for a spicy bite.
How to Serve
These Vegetable Dumplings are delicious served on their own with the vinegar dipping sauce. You can also serve it as part of a larger meal with other Chinese dishes including:
- Beef and Broccoli Stir Fry
- Vegetarian Chow Mein
- Kung Pao Tofu
- General Tso's Chicken
- Vegetarian Fried Rice
- Tofu Lettuce Wraps
For more recipe ideas, see our 60 Chinese Takeout Recipes at Home.
Recipe Tips and Tricks
- Make your own dumpling dough. This step takes about an hour, but it can make a huge difference. Homemade wrappers have so much more flavor and one batch makes a whopping 60 wrappers for lots and lots of dumplings! You only need a few super simple ingredients: wheat flour, water, salt, egg, and a little oil. My version uses the stand mixer, which makes it much easier (and less messy) to make the smooth dough.
- Don't overstuff. It's always tempting to add a little more filling than you should. This can cause the dumplings to burst, which is messy and not fun. Stick with just about one tablespoon of filling in the center of the wrapper.
- Watch the heat. When you're pan frying the dumplings, it's important that the oil is hot enough but not too hot. Give it a couple of minutes to heat up first. You should hear a little sizzle when you place dumplings in the pan. If the pan is smoking, it's way too hot.
Storing and Freezing Instructions
How to Store
If you have leftover cooked dumplings, store them in an airtight container in the fridge for 4-5 days.
Uncooked dumplings can be stored in the fridge for up to 2 days or in the freezer for up to 3 months.
How to Reheat
The best way to reheat these delicious dumplings is to steam them for a few minutes in a pan with a splash of water.
How to Freeze
For batch cooking, you want to freeze the extra vegetarian dumplings in a single layer on a baking sheet until they are firm, then transfer them to a freezer-safe container for up to 3 months. If you want to cook the dumplings from frozen, follow the cooking instructions like normal, but once the water evaporates, add an extra ¼ cup of water. Continue cooking (~5 minutes) until the water has evaporated.
FAQ
Yes, wonton wrappers are a great option for making these vegetarian Chinese dumplings if you don't have time to make your own dough.
If you want to prep and fill the dumplings before your dinner guests arrive, store them in an airtight container in the fridge for up to two days. Then, cook like normal.
They certainly can be. The only animal product in this entire recipe is the egg in my homemade dumpling dough. Fortunately, it's pretty easy to find vegan wonton wrappers at the grocery store, so use those instead.
More Dumpling Recipes
- 25 Best Dim Sum Recipes
- Egg and Chive Vegetarian Dumplings
- Beef Potstickers (Dumplings)
- Pork Dumplings
- Kimchi Dumplings
- Chicken and Shrimp Dumplings
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Recipe
Vegetable Dumplings
- Total Time: 1 hour 20 minutes
- Yield: 50 dumplings
- Diet: Vegan
Description
Made with a savory mixture of mushrooms, cabbage, carrots, and more, these homemade Vegetable Dumplings are meaty and satisfying — without any meat! The best part is the golden brown crunch of the pan-fried dumplings straight from the pan. The mixture of textures and flavors will have you reaching for another one again and again!
Ingredients
- 2 tablespoons avocado oil
- ½ pound button mushrooms, finely chopped
- ½ pound shiitake mushrooms, finely chopped
- 1 cup cabbage, shredded
- 2 carrots, shredded2 cloves garlic, minced
- ½ tablespoon ginger, grated
- 1 tablespoon cornstarch
- 3 cups Chinese chives (garlic chives), finely chopped
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon salt
- ½ teaspoon white pepper
- 50 round dumpling wrappers (1 pack)
- 1 tablespoon vegetable oil (for cooking)
For the vinegar dipping sauce:
- 2 tablespoons black vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon green onions, sliced (plus more for serving)
Instructions
Prepare the filling:
- Heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1-2 minutes. Add mushrooms and sauté until the mushrooms start to shrink and lose moisture about 5 minutes.
- Add cabbage, carrots, garlic and ginger. Cook until tender, about 3-5 minutes.
- Stir in cornstarch and mix until evenly combined. Transfer the mixture into a large mixing bowl and allow it to cool to room temperature, about 15 minutes.
- Add chives, sesame oil, soy sauce, salt, and pepper. Mix until combined evenly.
Assemble the dumplings:
- Scoop approximately 1 tablespoon of the filling into the centre of a dumpling wrapper.
- Dip your finger in water and smear along the edges of the dumpling wrapper.
- Fold the dumpling wrapper over to create a half-moon shape, enclosing the filling inside.
- Seal the filling inside by pleating the edges together with your finger or pinch the edges together.
- Repeat until all the mixture and dumpling wrappers are used up.
Cook the dumplings:
- In a large skillet, heat 1 tablespoon vegetable oil over medium heat. Add some dumplings (about 10 dumplings at a time) and cook 2-3 minutes until the bottom is crisp and golden.
- Add about 2-3 tablespoons of water, cover, and steam the dumplings for about 3-4 minutes. Remove the lid and pan fry until the liquid is absorbed.
Serve with vinegar dipping sauce:
- In a small mixing bowl, make the vinegar dipping sauce by combining black vinegar, soy sauce, sesame oil and green onions.
- Transfer the crispy dumplings onto a plate and sprinkle some green onions on top. Serve with a side of homemade vinegar dipping sauce.
Notes
How to store: If you have leftover cooked dumplings, store them in an airtight container in the fridge for 4-5 days. Uncooked dumplings can be stored in the fridge for up to 2 days or in the freezer for up to 3 months.
How to reheat: The best way to reheat these delicious dumplings is to steam them for a few minutes in a pan with a splash of water.
How to freeze: For batch cooking, you want to freeze the extra vegetarian dumplings in a single layer on a baking sheet until they are firm, then transfer them to a freezer-safe container for up to 3 months. If you want to cook the dumplings from frozen, follow the cooking instructions like normal, but once the water evaporates, add an extra ¼ cup of water. Continue cooking (~5 minutes) until the water has evaporated.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Chinese
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