Some recipes taste like a memory. These Grandma’s Veggie Dumplings are the kind of food that gathers people around a kitchen table — everyone folding, pinching, and chatting while a pot of water simmers and a pan sizzles nearby. Each little parcel holds a juicy, deeply savory filling of cabbage, mushrooms, carrot, tofu, and garlic, wrapped in a tender dough and cooked until the bottoms are golden and crisp while the tops stay soft and silky.
Dumplings appear in nearly every food culture in the world, from Chinese jiaozi and Japanese gyoza to Polish pierogi and Nepali momos. What they share is love: the patience of making a filling, rolling a dough, and folding each piece by hand. This plant-based version keeps the comforting soul of a family dumpling recipe while using only vegan ingredients that are easy to find.
The secret is the filling. Mushrooms bring deep umami. Cabbage adds sweetness and moisture. Firm tofu gives body and protein. Toasted sesame oil, ginger, and soy sauce create the savory aroma you expect from a great dumpling. A touch of cornstarch keeps everything juicy and cohesive so each bite is flavorful and tender rather than dry or crumbly.
You can use store-bought wrappers for speed or make the simple homemade dough included below. Either way, these dumplings freeze beautifully, making them one of the best make-ahead meals you can keep in your kitchen.
This recipe is 100% vegan, makes about 40 dumplings, and is perfect for family dinners, weekend cooking projects, and meal prep.
Recipe Information
| Prep Time | Cook Time | Total Time | Servings | Calories |
|---|---|---|---|---|
| 45 mins | 15 mins | 60 mins | 6 (about 40 dumplings) | ~290 kcal |
Ingredients
For the Filling
- 3 cups (250g) napa or green cabbage, very finely chopped
- 1 tsp salt (for drawing moisture from the cabbage)
- 8 oz (225g) cremini or shiitake mushrooms, finely diced
- 200g extra-firm tofu, pressed and crumbled
- 1 large carrot, finely grated
- 4 spring onions, finely sliced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp soy sauce or tamari
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 1 tsp maple syrup
- ½ tsp white pepper
- 1 tbsp neutral oil for cooking the mushrooms
For the Homemade Dough (or use 40 store-bought vegan dumpling wrappers)
- 2½ cups (310g) all-purpose flour, plus extra for dusting
- ¾ cup (180ml) hot water, just off the boil
- ½ tsp salt
For the Dipping Sauce
- 3 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp maple syrup
- 1 clove garlic, grated
- 1 tsp chili oil or chili crisp (optional)
- 1 spring onion, thinly sliced
- 1 tsp sesame seeds
For Cooking
- 2 tbsp neutral oil
- ½ cup (120ml) water
Instructions
- Prepare the cabbage. Toss the finely chopped cabbage with 1 teaspoon of salt and let sit for 10 minutes. Squeeze firmly in a clean towel to remove as much liquid as possible. This step prevents a soggy, watery filling.
- Cook the mushrooms. Heat 1 tablespoon of oil in a skillet over medium-high heat. Add the diced mushrooms and cook for 5–6 minutes until deeply browned and all their moisture has evaporated. Add the garlic and ginger for the final minute. Let cool completely.
- Make the filling. In a large bowl combine the squeezed cabbage, cooked mushrooms, crumbled tofu, grated carrot, spring onions, soy sauce, sesame oil, rice vinegar, cornstarch, maple syrup, and white pepper. Mix thoroughly with your hands until it holds together when pressed. Taste and adjust seasoning — the filling should be savory and slightly salty since the wrapper is mild.
- Make the dough. Combine the flour and salt in a bowl. Pour in the hot water and stir with chopsticks until shaggy. Once cool enough to handle, knead for 5–6 minutes until smooth and elastic. Cover and rest for 30 minutes.
- Roll the wrappers. Divide the rested dough into 40 equal pieces. Roll each into a ball, flatten, and roll into a thin round about 8cm wide, slightly thinner at the edges than the center. Keep unused dough covered.
- Fill the dumplings. Place a heaped teaspoon of filling in the center of a wrapper. Moisten the edge with a fingertip of water, fold in half, and pinch the center closed. Create small pleats along one side, pressing each against the flat side, until fully sealed. Place finished dumplings on a floured tray, not touching.
- Pan-fry. Heat 2 tablespoons of oil in a large non-stick skillet over medium-high heat. Arrange dumplings flat-side down in a single layer and cook for 2–3 minutes until the bottoms are deeply golden.
- Steam. Carefully pour in ½ cup of water, immediately cover with a lid, and reduce heat to medium. Steam for 6–7 minutes until the wrappers look translucent and the water has evaporated. Remove the lid and cook for another minute to re-crisp the bottoms.
- Make the sauce and serve. Whisk together all the dipping sauce ingredients. Serve the dumplings hot with the sauce on the side, garnished with spring onions and sesame seeds.
Pro Tips for Perfect Veggie Dumplings
- Squeeze the cabbage dry. Excess water makes the filling soggy and causes wrappers to tear. Squeeze until no more liquid comes out.
- Brown the mushrooms well. Properly browned mushrooms provide the meaty, savory depth that makes vegan dumplings taste rich rather than bland.
- Chop everything small. Finely chopped vegetables fold easily, cook evenly, and give a smooth, cohesive bite.
- Do not overfill. A heaped teaspoon is enough. Overfilled dumplings burst while cooking.
- Use hot water for the dough. Hot water softens the flour proteins, creating a tender, pliable dough that is easy to roll and gives a soft bite.
- Keep wrappers covered. Dumpling dough dries quickly. Cover with a damp towel while you fold.
- Cook in a single layer. Crowded dumplings stick together and steam unevenly.
Why These Dumplings Are So Satisfying
Dumplings succeed because they balance texture and flavor in a single bite. The wrapper is soft and slightly chewy, the bottom crisp and golden, and the filling juicy and savory. Each component is simple, but together they feel complete.
Mushrooms are rich in glutamates, the compounds responsible for umami, which is why they are so effective in plant-based fillings. Cabbage provides vitamin C and vitamin K along with natural sweetness. Tofu contributes plant-based protein and calcium. Ginger and garlic provide aromatic compounds with well-studied anti-inflammatory and immune-supporting properties.
Because the filling is mostly vegetables, these dumplings are lighter than meat-based versions yet remain filling. A serving of eight dumplings delivers roughly 11 grams of protein and a good amount of fiber.
Flavor Variations
- Kimchi Dumplings: Replace half the cabbage with chopped vegan kimchi for a tangy, spicy filling.
- Edamame and Corn: Add ½ cup of cooked edamame and sweet corn for pops of sweetness and extra protein.
- Spicy Szechuan: Add 1 teaspoon of Szechuan peppercorns and 1 tablespoon of chili bean paste for a numbing, fiery version.
- Pumpkin and Sage: Use roasted pumpkin purée, sage, and caramelized onion for a cozy autumn filling.
Nutritional Highlights (Per Serving — about 7 dumplings)
| Calories | Protein | Carbs | Fiber | Fat |
|---|---|---|---|---|
| ~290 kcal | 11g | 42g | 4g | 8g |
Storage
- Refrigerator: Store cooked dumplings in an airtight container for up to 3 days. Reheat in a hot skillet with a splash of water.
- Freezer (uncooked): Freeze folded dumplings on a tray until solid, then transfer to a freezer bag for up to 3 months. Cook directly from frozen, adding 2–3 extra minutes of steaming.
- Filling: The filling keeps in the refrigerator for up to 2 days before folding.
- Dough: Wrapped dough keeps refrigerated for 24 hours. Bring to room temperature before rolling.
Frequently Asked Questions
Can I use store-bought dumpling wrappers?
Yes — check the ingredients to confirm they are egg-free. Most round wheat wrappers in the refrigerated or frozen section are vegan. They save about 45 minutes.
Can I boil these dumplings instead of pan-frying?
Yes. Drop them into gently boiling water and cook for 4–5 minutes until they float and the wrappers turn translucent. Serve with the dipping sauce.
How do I stop dumplings sticking to the pan?
Use a good non-stick skillet, enough oil, and wait until the bottoms are golden before steaming. Do not move them early.
Can I make them gluten-free?
Use a gluten-free dumpling wrapper or dough blend, and tamari instead of soy sauce. Handle the dough gently as it is more fragile.
Can I air fry them?
Yes. Brush with oil and air fry at 375°F (190°C) for 8–10 minutes, turning once. The texture is crisper and slightly less soft than pan-fried.
Why is my filling dry?
The filling may lack moisture or fat. Make sure not to squeeze the mushrooms, include the sesame oil, and avoid overcooking. A tablespoon of vegetable broth can help.
Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more comforting vegan dinner recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!
