Enjoy these delicious vegan dumplings with a mixed vegetable filling – perfect as an appetizer, snack, or main. Plus, these vegetable gyoza are egg-free, dairy-free, meat-free, and gluten-free!
PREP TIME45 mins
COOK TIME30 mins
TOTAL TIME1 hr 15 mins
COURSEAppetizer, Main Course
CUISINEAsian, Chinese, Japanese
SERVINGS30 dumplings
CALORIES52 kcal
INGREDIENTS
- 1/2 tbsp oil + more for frying
- 3 garlic cloves minced
- 2 tsp minced ginger
- 3 cups (270 g) finely shredded cabbage
- 1 1/2 cups (150 g) shredded carrot
- 1 cup (120 g) shredded zucchini
- 1/2 cup (60 g) finely sliced red pepper
- 1 tbsp tamari or soy sauce, or coconut aminos
- 1/2 tsp each of sea salt and ground pepper
- Red pepper flakes to taste (optional)
- 1 tbsp peanut butter (optional)
- 1 batch of dumpling wrappers or use store-bought
INSTRUCTIONS
- Watch the video in the post for easy visual instructions.
Make the wrappers:
- Make a batch of this dumpling dough and place it wrapped in cling film into the fridge to chill for 30 minutes. (Alternatively, you can use store-bought dumpling wrappers).
Make the filling:
- Meanwhile, heat 1/2 tbsp of oil in a pan over medium heat, then add minced garlic, and ginger. Fry for about a minute, stirring frequently, then add in red pepper, zucchini, carrot, and shredded cabbage.
- Stir to combine, then add in all spices, tamari, and peanut butter (optional). Mix again and cook for about 5-6 minutes, stirring frequently. Taste the filling and add more seasonings if needed.
Assemble:
- Make the wrappers as described in the wrapper recipe, then add 2 teaspoons of the filling to the middle of a wrapper. Use a finger dipped in water to run along the edges of the wrapper.
- Then pleat the dumplings (check the step-by-step photos in the blog post above). Make sure to cover the dumplings with cling film or a damp towel, to keep them from drying out. Repeat this step with all remaining wrappers.
Cook the dumplings:
- Heat about 1 tablespoon oil in a skillet over medium heat. Add in about 10-15 dumplings (depending on the size you make them) and let them fry for 2 minutes.
- Pour in 1/2 cup (120 ml) of water into the pan, cover the pan with a lid, and reduce the heat to medium-low.
- Let the dumplings steam until the water has almost evaporated, about 8-10 minutes. Remove the lid and increase the heat to medium-high. Fry for a further 1-2 minutes to crisp up the bottom of the dumplings.
- Serve with this Chinese Garlic Sauce or this Hoisin Sauce and enjoy!
NOTES
- These dumplings are best enjoyed immediately after cooking. However, if you have any leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat them in a pan with a little water and a lid.
- Check the step-by-step photos and freezing instructions in the blog post above.
Nutrition Facts
Gluten-Free Vegan Dumplings
Serving Size
1 dumpling
Amount per Serving
Calories
52
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
5
%
Carbohydrates
8
g
3
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.
