I have always been a huge fan of take out so, this easy vegan dumplings recipe is right up my alley! I can’t think of anything else that I would call my favorite take out. It’s hands down Chinese food!
I grew up around so many Chinese food take out spots growing up in Philly. That I think it’s only natural that I love it as much as I do! You love what you grow accustomed to and let me tell you I use to eat Chinese take out at least once a week. Before going vegan I have three take out food options on my block. It was the Pizza Shoppe, no that wasn’t a typo, that is literally the pizza shops name lol. Also, we had a Chinese take out place straight across the street from that and a Dominican restaurant right around the corner. I loved all of their foods, but the problem arose when I became vegan. The Pizza Shoppe had virtually no options left for me, the Dominican restaurant had vegan friendly spaghetti and rice and beans, but the Chinese restaurant had a lot for me to choose from. That’s where I ended up gravitating to the most.
The one thing I could never get at my local Chinese take out restaurants were dumplings. This recipe like many of my early recipes came about out of a craving and necessity 😅.
The dumpling dough for this recipe only includes 2 ingredients. Three if you could the salt and even then 3 ingredients is hard to beat. For the dumpling wrapper dough, add the flour, warm water, and salt into a bowl and mix and knead until it is all combined and form into a dough. You can also mix in a stand mixer with a dough hook. Cover and set aside for 20 minutes, to rest.
You can also make a big batch of these and freeze them. Before steaming/frying, then you’ll have yummy dumplings on hand whenever you like! Also, I like to eat mine with a sauce I make. It’s made up of low sodium soy sauce, rice vinegar, sriracha sauce, and a sprinkle of garlic powder. There really aren’t any measurements for this because I literally add a splash of each ingredient at a time until the taste is perfect for me. You can also add some chili flakes and slices of green onion. Another quick sauce for these easy vegan dumplings is low sodium soy sauce, a few drops of sesame oil, agave for sweetness and some minced garlic or garlic powder.
Keep in mind that these are delicious, that if you make one batch chances are very high that you wish you would have made a much bigger batch. I came up with this recipe years ago! Not saying I invented anything but I came up with this easy vegan dumplings recipe a long time ago and I still make it exactly the same. I haven’t tweaked anything about this recipe.
Oh also, you can totally buy store bought dumpling wrappers, if you find vegan friendly ones. I find mine at the local asian market. Which I go to so often I think they know me already, as the lady who always looks confused when shopping around, haha! I don’t know why but I always have a look of confusion on my face when I shop. I think it’s more a look of determination, but whatever! lol
How Do You Make Dumpling Wrapper Dough?
It’s actually really easy, all you need are following 3 ingredients. All purpose flour, warm water, and salt. Yes, all you need is 3 ingredients to make it! I know, right!? Making it is just as simple too. Just add the flour, warm water, and salt into a bowl, mix and knead until it is all combined and form into a dough. You can also mix in a stand mixer with a dough hook. Cover and set aside for 20 minutes, to rest.
Roll out the wrapper dough half of the dough at a time. Roll out the dough very very thin. If you have a pasta machine you can also use that.Using a round cookie cutter or large cup (approximately) 3 inches wide. Cut out the all the dough into round wrappers. Done, and the filling is super easy too! So many people are intimidated by the idea of making dumplings, but it seriously is super easy.
Here is a bit of a older video, but it still shows the process exactly how i do it, to this day! Including the little helper.
Easy Vegan Dumplings
Dumpling Wrapper Dough
- 2 cup. all purpose flour
- 1/2 cup warm water
- Pinch of salt
- 1/2 onion chopped
- 2 garlic cloves minced
- 1/2 cup chopped mushrooms
- 1 grated carrot 1/2 cup
- 1 cup napa chopped cabbage leafy part
- salt & pepper to taste
- 2 green onions chopped
- 1/8 tsp ginger powder
- 2 tsp soy sauce
- 1 tbsp water
- For the dumpling wrapper dough, add the flour, warm water, and salt into a bowl and mix and knead until it is all combined and form into a dough. You can also mix in a stand mixer with a dough hook. Cover and set aside for 20 minutes, to rest.
- In a lightly oiled pan, on medium high heat, add carrot, onions, and mushrooms, salt and pepper to taste. Allow onion to become slightly translucent and add soy sauce, ginger powder, garlic, and napa cabbage. Add in 1 tbsp of water to create a bit of steam and make cabbage wilt faster. Once cabbage has wilted. Take off heat, and add chopped green onions. Then set aside.
- Roll out the wrapper dough half of the dough at a time. Roll out the dough very very thin. If you have a pasta machine you can also use that.
- Using a round cookie cutter or large cup (approximately) 3 inches wide. Cut out the all the dough into round wrappers.
- Using a generous tbsp of filling, fill each dumpling wrapper with filling in the center and pinch and pleat close. Watch video for exact dumpling closure explanation.
- In a lightly oiled pan on medium heat, add about 6- 7 dumplings at a time and allow the dumplings to become golden brown and then flip. Golden brown other side and then add 1/4 of a cup of water into the pan to create steam and quickly cover. Once the water has almost completely dissolved the dumplings will be done. All that is left to do is ENJOY.
- I like to eat mine with a sauce mixture of soy sauce, rice vinegar, sriracha sauce, and a sprinkle of garlic powder.