Soft, juicy, and bursting with heat, these Vegan Spicy Steamed Dumplings are filled with a savory mix of crumbled tofu, edamame, shiitake mushrooms, and Szechuan-style seasoning, then steamed until tender and served with a fiery chili oil dipping sauce. Every bite is silky on the outside, hearty on the inside, and full of tingling, garlicky spice.
The filling gets its kick from chili bean paste, fresh ginger, garlic, and a pinch of Szechuan peppercorn, which adds a numbing warmth that makes these dumplings truly special. Crumbled tofu brings protein, edamame adds a fresh pop of green and a gentle sweetness, and finely chopped shiitake mushrooms give a deep, meaty umami. A little toasted sesame oil rounds out the flavor.
Steaming keeps the wrappers tender and the filling juicy without any frying, so these dumplings feel lighter than pan-fried versions. A quick homemade chili oil dipping sauce of soy sauce, black vinegar, garlic, and chili crisp finishes them off with a tangy, spicy punch.
Serve them as an appetizer, a satisfying dinner with steamed rice and greens, or a party snack. They also freeze well, so you can fold a big batch and cook them straight from the freezer whenever you want.
This recipe is 100% vegan, egg-free, and ready in about 45 minutes.
Recipe Information
| Prep Time | Cook Time | Total Time | Servings | Calories |
|---|---|---|---|---|
| 30 mins | 15 mins | 45 mins | 4 (about 24 dumplings) | ~300 kcal |
Ingredients
For the Spicy Filling
- 200g firm tofu, pressed and finely crumbled
- ¾ cup (100g) shelled edamame, steamed and roughly chopped
- 120g shiitake or cremini mushrooms, very finely chopped
- 2 cups (60g) fresh spinach, chopped (optional)
- 3 green onions, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp chili bean paste (doubanjiang) or chili garlic sauce
- 1 tbsp soy sauce or tamari
- 1 tbsp toasted sesame oil
- 1 tsp cornstarch
- ½ tsp ground Szechuan peppercorn (optional)
- ½ tsp salt
- 1 tbsp neutral oil for sautéing
For Assembly
- 24 round dumpling wrappers (check that they are egg-free)
- Small bowl of water for sealing
- Parchment paper or cabbage leaves for the steamer
For the Chili Oil Dipping Sauce
- 3 tbsp soy sauce or tamari
- 1 tbsp black vinegar or rice vinegar
- 1 tbsp chili crisp or chili oil
- 1 tsp toasted sesame oil
- 1 tsp maple syrup
- 1 clove garlic, grated
- 1 green onion, sliced
- 1 tsp sesame seeds
To Serve
- Steamed rice
- Stir-fried bok choy or broccoli
- Cucumber salad
- Extra chili crisp
Optional Additions
- Crushed peanuts for crunch
- Fresh cilantro
- Pickled mustard greens
- Kimchi in the filling
Instructions
- Cook the filling. Heat the oil in a skillet over medium-high heat. Add the mushrooms and cook for 4–5 minutes until their moisture cooks off. Add the garlic, ginger, and chili bean paste and stir for 1 minute until fragrant.
- Season and cool. Stir in the tofu, edamame, spinach, soy sauce, sesame oil, cornstarch, Szechuan pepper, and salt. Cook for 2–3 minutes until the spinach wilts, then add the green onions. Transfer to a bowl and cool completely.
- Fill the wrappers. Place a wrapper in your palm and add about 1 tablespoon of filling to the center. Wet the edge with water, fold in half, and pleat the edge to seal tightly, pressing out any air. Place on a floured tray and cover with a damp towel.
- Prepare the steamer. Line a bamboo or metal steamer with parchment paper (poke a few holes) or cabbage leaves so the dumplings do not stick. Bring water in the pot below to a boil.
- Steam. Arrange the dumplings in a single layer with a little space between them. Cover and steam over medium-high heat for 8–10 minutes until the wrappers look slightly translucent and the dumplings feel firm.
- Make the dipping sauce. While they steam, whisk together the soy sauce, vinegar, chili crisp, sesame oil, maple syrup, and garlic. Stir in the green onion and sesame seeds.
- Serve. Transfer the hot dumplings to a plate and serve right away with the chili oil sauce.
Pro Tips for the Best Spicy Steamed Dumplings
- Cool the filling fully. Warm filling softens the wrappers and makes sealing harder.
- Do not overfill. About 1 tablespoon per wrapper keeps them from bursting.
- Seal tightly. Press out the air so the dumplings stay plump while steaming.
- Line the steamer. Parchment or cabbage leaves stop the wrappers from sticking.
- Leave space between dumplings. They expand a little as they steam.
- Do not lift the lid early. Steam escaping makes them cook unevenly.
- Adjust the heat. Start with less chili bean paste and add more to taste.
Why These Dumplings Are a Smart Choice
Tofu and edamame both supply plant protein, and edamame adds fiber, folate, and iron. Mushrooms bring B vitamins and umami, while ginger and garlic add flavor and aromatic compounds.
Steaming uses no oil, so these dumplings are lighter than fried versions. A serving of 6 dumplings provides about 12 grams of plant protein and 4 grams of fiber, which makes it a satisfying meal alongside rice and vegetables.
Flavor Variations
- Mild Version: Skip the chili bean paste and use a little extra ginger and soy sauce.
- Kimchi Dumplings: Add ½ cup of chopped vegan kimchi to the filling.
- Peanut Chili Sauce: Whisk 1 tablespoon of peanut butter into the dipping sauce.
- Spicy Pan-Fried Option: Steam, then crisp the bottoms in a hot oiled pan for 1–2 minutes.
Nutritional Highlights (Per Serving — 6 dumplings)
| Calories | Protein | Carbs | Fiber | Fat |
|---|---|---|---|---|
| ~300 kcal | 12g | 40g | 4g | 10g |
Storage
- Refrigerator: Store cooked dumplings in an airtight container for up to 3 days. Store uncooked dumplings on a floured tray for up to 24 hours.
- Freezer: Freeze uncooked dumplings on a tray until solid, then transfer to a bag for up to 3 months. Steam from frozen for 12–14 minutes.
- Reheating: Re-steam for 3–4 minutes or pan-fry briefly to crisp.
- Make ahead: The filling can be refrigerated for up to 2 days.
Frequently Asked Questions
Are dumpling wrappers vegan?
Most round wrappers are made from flour and water, but check the label for egg.
How do I make them less spicy?
Reduce or skip the chili bean paste and Szechuan pepper, and use a milder dipping sauce.
Can I use a regular pot if I do not have a steamer?
Yes. Place a heatproof plate on a rack above simmering water and cover with a lid.
Why are my dumplings sticking?
Line the steamer with parchment paper or cabbage leaves and leave space between each dumpling.
Can I make them gluten-free?
Use gluten-free wrappers and tamari. Handle them gently since they tear more easily.
What can I use instead of chili bean paste?
Use chili garlic sauce, sambal oelek, or sriracha with a little miso for depth.
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 vegan Asian-inspired favorites? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!