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Homemade Vegan Dumplings

Homemade Vegan Dumplings that Burst with Flavor and Crunch

Discover how to make Homemade Vegan Dumplings filled with tofu, shiitake mushrooms, and spices for a delicious snack or meal.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 dumplings
Course: Appetizers
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 cup Dried Shiitake Mushrooms Soaked until soft
  • 1 cup Dried Wood Ear Mushrooms Soaked until soft
  • 100 grams Dried Rice Vermicelli Cooked and chopped
  • 1 cup Cabbage Shredded
  • 200 grams Firm Tofu Crumble before cooking
  • 1 cup Carrots Chopped
  • 2 cloves Garlic Minced
  • 1 inch Ginger Minced
  • 2 stalks Green Onions Chopped
For Frying
  • 2 tablespoons Peanut Oil Or any vegetable oil
For Packing Flavor
  • 2 tablespoons Soy Sauce Use tamari for gluten-free
  • 1 tablespoon Shaoxing Wine
  • 1 teaspoon Curry Powder Omit if desiring no spice influence
  • 1 tablespoon Maple Syrup Use honey or agave for non-vegan option
For Wrapping
  • 20 pieces Dumpling Wrappers Store-bought or homemade

Equipment

  • skillet
  • mixing bowl
  • knife
  • baking sheet

Method
 

Step-by-Step Instructions
  1. Soak the dried shiitake and wood ear mushrooms in hot water for about 30 minutes until soft. Mince then finely.
  2. Cook the dried rice vermicelli in boiling water for 4-6 minutes, then chop into small pieces after cooling.
  3. Heat oil in a skillet. Sauté garlic and ginger for 1-2 minutes. Stir in the mushrooms, carrots, and cabbage. Cook until cabbage is tender.
  4. Crumble the firm tofu into the skillet and cook for 3-4 minutes. Add the vermicelli, soy sauce, and maple syrup. Mix until dry.
  5. Combine the cooled vegetable mixture with the tofu mixture and green onions in a bowl.
  6. Place about 1 tablespoon of filling in each dumpling wrapper, moisten edges, fold and seal.
  7. Fry the dumplings in oil until golden, then steam with a splash of water for 2-3 minutes.

Nutrition

Serving: 4dumplingsCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gSodium: 500mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 1000IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Ensure your filling is dry to prevent soggy wrappers. Store cooked dumplings in an airtight container for 3 days or freeze uncooked for 1 month.

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