vegan dumplings

Crispy pan-fried Vegan Gyoza (Jiaozi) are Japanese Vegetable Dumplings, also called Potstickers. They’re made with simple Homemade Dumpling Wrappers that can be made gluten-free, then filled with healthy veggies, and steamed until tender. This recipe is pretty easy and includes an easy to follow step-by-step instruction + video.

Vegetable Dumplings (Vegan Gyoza / Potstickers)

all-purpose flour

salt

water (160 milliliters)

cornstarch or all-purpose flour flour

sesame oil

garlic (minced)

tbsp ginger (minced)

onion (diced)

carrot (100 grams) (shredded)

oz mushrooms (200 grams) (finely chopped)

leek (60 grams) (finely chopped)

oz cabbage (200 grams) (shredded)

soy sauce

tbsp rice vinegar

salt and pepper (to taste)

tsp sriracha (or sambal oelek (optional))

tbsp agave syrup

tsp sesame oil

sriracha

sesame seeds

tbsp spring onions (sliced)

*Note: I highly recommend watching the recipe video!

Mix the flour and salt in a bowl. Add the water while stirring to combine. Transfer to a working surface and knead for about 3-5 minutes until you have a smooth and soft dough. Form into a ball, wrap in cling film and refrigerate for 30 minutes.

Divide the dough into two pieces (This makes it easier to roll out). Dust the working surface with a little cornstarch and roll out the dough into about 2mm (1/14-inch) thick.

Cut out circles using a glass or cookie cutter (mine is 3-inch wide/ 8cm). Remove the trim, knead it into a ball, and roll it out again to cut out more circles.

Dust the wrappers with some cornstarch before stacking them up, otherwise they will stick together.

Use them right away or store in an airtight container in the fridge or freeze.

Dumpling Wrappers

Finely chop the veggies and heat the oil in a large pan.

Add the mushrooms, onions,&nbsp;and carrots and fry for 2-3 minutes until lightly browned. Then add the leek and cabbage with a little salt and cook for further 5-7 minutes, or until veggies are soft and cooked through, stirring occasionally, adding a little water if needed. Add the garlic, ginger, and seasonings and cook for a further minute to combine the flavors.

Set aside to cool.

Veggie Filling

Add 1 heaped teaspoon of filling to the center of the dumpling wrapper. Brush the edges with water and fold the dumpling creating hand fan pattern or as desired (see step-by-step pictures or recipe video in the text above), making sure to seal the seams.

Repeat until the wrappers are used up.

Now you can freeze the uncooked gyoza (see recipe notes*) or cook them.

Fold Gyoza

Heat the oil in a pan over medium heat. Add the gyoza and fry for 2-3 minutes or until the bottoms are nicely browned. Pour in about 1/4 cup of water and cover with a lid. Steam for 7-8 minutes or until the water has evaporated.

Cook Gyoza

Mix all ingredients for the dipping sauce together.

Sprinkle the gyoza with sesame and chopped spring onions and serve with the sauce. Enjoy!

Dipping Sauce

https://embed.mediavine.com/videos/b5nmwm8dide2pzozjxyn

Crispy pan-fried Vegan Gyoza (Jiaozi) are Japanese Vegetable Dumplings, also called Potstickers. They’re made of simple Homemade Dumpling Wrappers and filled with healthy veggies. This recipe is fairly easy and includes step-by-step instructions.

Dumplings are intimidating (well, they can be). But they also are, in fact, delicious. No matter what you stuff them with, the concept of pillowy, soft dough encasing a luscious, super flavorful filling is enough to warm you up from inside to out. Well, with our homemade dumpling recipe, we’re bringing that warm, fuzzy feeling right to your very own kitchen table. 

Homemade Dumplings Recipe by Tasty

salt, divided

water

red cabbage

green onion, sliced

garlic,

ginger,

pork

pepper

¾ cup mushroom, diced

¾ cup carrot, diced

shrimp,

rice wine vinegar

red pepper flake

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Tasty

In a large bowl, combine the flour, 1 teaspoon of salt, and the warm water and mix until well-combined.

Roll out dough on a floured surface and knead until smooth.

Roll out 1 piece of dough into a thin log and divide into 6 or 8 pieces, depending on the size of dumplings you want. Repeat with the remaining dough portions.

Lightly flour the dough pieces and roll out 1 piece into a thin circle roughly 4-inches (10 cm) in diameter.

Keep the dumpling wrappers separated with a small piece of parchment paper and repeat with the remaining dough.

Combine the cabbage, green onions, garlic, ginger, soy sauce, and sesame oil in a medium bowl and mix until well-incorporated.

For the pork filling, combine the ground pork with the remaining teaspoon of salt, the pepper and 1 cup (125g) of the cabbage mixture and stir until well-incorporated.

For the veggie filling, combine the mushrooms and carrot and microwave for 3 minutes, until soft. Add 1 cup (125g) of the cabbage mixture and stir until well-incorporated.

For the shrimp filling, combine the shrimp with 1 cup (125g) of the cabbage mixture and stir until well-incorporated.

To assemble the dumplings, add roughly 1 heaping tablespoon of filling to the center of a dumpling wrapper. With your finger, lightly coat half of the outside of the wrapper with water. Fold the moistened half of the wrapper over the filling and, using your fingers, pleat the edges to seal. Repeat with the remaining fillings and wrappers.

Heat the oil over medium high in a large skillet and add a few dumplings, cooking them in batches. Once the bottoms of the dumplings start to brown, add a splash of water and cover with a lid. Steam for about 5 minutes, or until the dumplings are cooked and the water has evaporated. Transfer the cooked dumplings to a paper towel-lined plate to remove any excess moisture or grease.

In a small bowl, combine the soy sauce, rice vinegar, sesame oil, and pepper flakes and stir to combine. Serve the dumplings immediately with the dipping sauce.

https://vid.tasty.co/output/47587/mp4_640x640/1502835536

Enjoy a cozy night in with this simple vegan not-chicken and dumplings stew, which contains a delicious blend of winter veggies + LITERALLY BREAD straight in your soup bowl. Easy to make and absolutely nothing to roll out, this stew is the perfect ending to a long day.

Vegan Not-Chicken and Dumplings

onion,

carrot,

potatoes,

not-chicken broth OR vegetable broth

corn

peas

parsley,

black pepper pink salt, to taste

unbleached, all-purpose white flour

yeast,

baking powder

pink salt

black pepper

almond milk ((or another plant-based milk of your choice))

canola oil ((or another oil of choice,

In a large soup pot, combine onions, carrots, potatoes, garlic, and not-chicken broth. Heat on medium high and bring to a boil; cook (uncovered) for about 15 minutes. Add frozen corn and peas, cook an addition 15 minutes, until potatoes are almost done (use a fork to pierce potatoes to check).&nbsp;

Meanwhile, begin making the dumplings. I like to use my stand mixer for these, but a medium bowl and a fork will work fine also! Start by mixing together dry ingredients. Then, either with a mixer OR by hand, slowly pour in the almond milk and canola oil, using your fork to whisk as you go. The dumplings should be combined well and STICKY. Set aside until the soup is ready for you to drop them in.

Once the potatoes are close to done, and you have a good boil going, drop the dumplings by small spoonfuls into the pot. I like to work my way around the soup pot, making sure to fit as many as I can in! Once you are finished, the entire top of your pot should be filled in with dumplings. This recipe makes about 20, but it varies depending on how big you make them. Once you have all your dumplings in the pot, cover with a lid and cook for an additional 12-15 minutes. Leave the pot undisturbed for at least 10 minutes before you check!

After 10-12 minutes, you can check your dumplings and taste them to see if they're done. You know they're finished when the middle is no longer gooey or doughy. Once finished, turn off heat and stir in the chopped parsley. Sprinkle with black pepper and a pinch of pink salt, if desired.

If you love vegan dumplings like potstickers, gyoza, ravioli or baozi, you’ll also love this simple step-by-step recipe for pan-fried steamed veggie Bao buns! These buns are also known as „sheng Jian​ bao“ and similar to pan-fried pork soup dumplings but I made mine vegan stuffed with healthy leek and more vegetables!

Pan-fried Bao Buns (Vegan Soup Dumplings)

water (approx. 95°F (35°C))

¼ tsp instant yeast

tsp sugar (optional)

all-purpose flour (+ more for dusting)

sesame oil ⁣ (for frying)

leek (finely chopped)

oz white cabbage (shredded)

carrot (shredded)

red bell pepper (finely chopped)

garlic

oz smoked tofu (finely chopped (or sub mushrooms, *see notes))

soy sauce (or tamari sauce)

salt (to taste⁣)

tsp chili paste (e.g. sriracha or sambal oelek (optional))

tbsp oil

tbsp sesame seeds

spring onions (or other herbs)

dipping sauce

Mix the yeast with the water and sugar in a small bowl and set aside for around 5 minutes.

Whisk together the flour and a pinch of salt in a large bowl. Pour in the water with yeast slowly and stir with a chopstick (or wooden spoon) until it clumps together. Transfer to a work surface and knead with your hands (or use a mixer with dough hooks) until a smooth and soft dough forms, about 5 minutes.

Put the dough back in the bowl, cover and let rest for about 45 minutes, or until the ball has doubled in size.

Making the dough (*see step-by-step photos above)

Heat the oil in a pan and finely chop the vegetables. (Click here for step-by-step instruction on how to prepare leeks easily). Add the leek, cabbage, carrots, bell pepper, and garlic to the pan and sauté for 2-3 minutes, until the veggies are slightly tender.

Then add the tofu, soy sauce, salt and chili to taste. Mix well and set aside to cool.

Preparing the filling  (*see step-by-step photos above)

Once the dough has doubled in size, punch it down, and knead it briefly to remove all air bubbles.

Then roll it into a long log and cut into 10 pieces (or more for smaller buns). Work with one piece at a time and cover the rest with a clean kitchen towel to prevent them from drying out.

Flatten one piece of dough with your palm and roll it into a round wrapper with thinner edges, about 4.7-inch (12 cm) in diameter.

Add about 2-3 tablespoons of filling to the center, then fold the bun up and around the filling as shown in the step-by-step photos above, making sure to seal the top. Repeat until all the buns are assembled.

Assembling the buns

Heat the oil in a non-stick pan over medium heat. Place the buns in the pan with the pinched-side up (make sure to not overcrowd the pan!), and cook for about 2-3 minutes. Once the bottoms are golden-brown and crispy, flip them over and carefully, pour in ¼ cup of water to create steam. Immediately cover the pan, reduce to low heat and allow buns to steam for about 10 minutes, or until the water has evaporated.

Remove from pan, sprinkle with sesame seeds and green onions, and serve with the dipping sauce as desired. Enjoy!

Cooking the buns

These delicious and easy vegan potstickers are the perfect party food. Wow your guests with the spicy chilli sauce that goes alongside them.

Vegan Potstickers

garlic, very finely minced

shiitake mushroom

carrot

green cabbage

soy liquid seasoning

maple syrup

tbsp. chili paste

green onion

cilantro

vermicelli noodles

vegan wonton wrappers (local asian market brand)

tbsp. rice wine vinegar

chili paste

sesame chili oil

In a large pan heat your sesame oil on medium heat. Add your ginger and garlic and sauté, while stirring frequently to infuse your oil.  After about 1-2 minutes add your mushroom, cabbage and carrots. Cook for around 5 minutes or until your vegetables have cooked down, this might almost be by half!  To the mixture add the sesame seeds, liquid soy seasoning, maple syrup, chili paste, green onions and cilantro and cook another 2-3 minutes or until there is no liquid in the pan. Remove from the heat and let cool.

id=&#8221;instruction-step-2&#8243;>2. Boil a small pot of water and cook your vermicelli noodles. Follow the instructions on the packet and once cooked add to the vegetable mixture and stir till well combined.
3. To put these babies together, spoon 1 heaped tablespoon of filling onto each wonton wrapper. Brush water (could also use your fingers) around the edge of the wrapper. Fold the dough over the filling to create a half-moon shape, pinching the edges inward to seal &#8211; see video reference above. Repeat till you&#8217;ve used up all the filling! Optional, oil the base of your potstickers and dunk in sesame seeds for that added crunch.

id=&#8221;instruction-step-3&#8243;>4. To cook, heat a large castiron skillet or pan with oil on medium-high heat. Once hot, add the vegan potstickers and cook for around 2-3 minutes or until golden brown. Pour 1/4 cup of water and 1 tbsp soy seasoning into the pan and cover with a lid.  Turn heat to medium and let the potstickers steam for 3 minutes. Serve immediately with sauce.

d=&#8221;instruction-step-4&#8243;>5. For the sauce, simply add your ingredients into a bowl and stir till combined!

OUR FAV. We made them today &amp; made several more to freeze for later this week. Haha! Yummmmmm! We will be keep this recipe on rotation in our home. Thanks Maria!

made these delicious poststickers aka gyoza aka poststickers already twice. Easy to make. And soooo good!! Already graving them again! :) Bought a batch to work. Everybody loved it &amp; asked for the recipe! Potsticker revolution.

I couldn't wait for you to post the recipe so I just winged it by following your Instagram video and they were delicious! My kids loved them. I'm sure following the recipe would be even better.

Fantastic recipe. Family favorite for sure. Easy instructions, and easy to follow along. 
Thank you

These were delicious potstickers! I definitely recommend doing a big batch and freezing the leftovers for quick meals for later. I loved the taste of the filling so much that I now make the filling and pair it with some cooked tofu over rice for a super fast stirfry. 100% win!

I be been wanting to make these for a while now and finally had the time and omg!! I absolutely love this recipe! So easy to make and the taste is amazing!! Will definitely make these again soon and try to freeze them!

Yummy! We really lived the flavours in these dumplings! Easy to make once you got the hang of the fold and pinch!

This recipe is so yum ! I had never made dumplings before so was worried it would be tricky .. but this recipe is so easy to follow , and they are DELICIOUS ! Will definately be making these again :)

These were so easy and fun to make...AND EVEN BETTER TO EAT!! And the sauce omg yes!
Ate everything in one sitting. I'm sad I didn't make more!

Amazing recipe! So, so, good!  An absolute crowd pleaser.

These were delicious! I made them for a big group Chinese New Year never having actually cooked dumplings before, just folded them. It took a little longer than expected as I only had one pan to use for cooking and was particular about folding. I found it was easier to fill if the noodles were cut before and that the oil on the bottom of my pan was important!

These were soooo delicious!!! 😍 they do not look the prettiest and I used egg roll wrappers, but they worked and created something great!! Thanks for creating and sharing this recipe!!

I have made these twice and they are outstanding!  The dipping sauce is AMAZING!

This is my favourite filling recipe!!! 

I've tried 3 other recipes that were meh and have been searching for so long for a good one and wanted something with a better balance. I think Maria's sauce mixture added to the filling is ON POINT. I only added a splash of fish sauce and rice vinegar for the aroma, but honeslty so so good. Most recipes have the same veggies, so it really is about the seasoning and sauces. unfortunately I didnt have any vermacilli, but will try it next time. 

It's not too dry or too runny. It has just the right amount of juice and a wonderful light and flavourful texture. I am 10000% using this as my standard filling recipe. I literally just made these and came here to tell you guys to TRY THIS! yum yum yum!

I tried it out today. Tured out amazing!!

Learn how to make homemade dumpling wrappers with this easy 2-ingredient dough recipe to use for any Asian dumplings like Japanese Gyoza (Jiaozi, Potstickers), Chinese Wontons &amp; more! The wonton wrappers are simple, egg-less, perfect to make ahead and freeze and can easily be made gluten-free and even used for ravioli!

Homemade Dumpling Wrappers for Wontons, Gyoza & Co

½ cups all-purpose or wheat or spelt flour

water oil

flour (for dusting the work surface)

*Note: Check out the recipe video + step-by-step guide above for visual instruction!

Whisk together the flour and salt in a bowl. Pour in the hot water and mix with chopsticks until the liquid has been absorbed by the flour. Place the dough on a working surface and knead with your hands for about 3-5 minutes until a smooth and soft dough forms. Then form the dough into a ball, wrap it tightly in cling film and refrigerate for 30 minutes. (If making gluten-free dough continue with the next step immediately; do not chill it).

After the chill time, divide the dough into 2 or 4 pieces and wrap each piece in cling foil again. Start with one piece at a time and put the others back in the refrigerator to prevent them from drying out. Roll one piece out on a lightly floured work surface to be about 2 mm thick.

To make wonton wrappers, cut out squares with a pizza cutter (approx. 3“x3“, 7.5x7.5-cm). Or to make gyoza wrappers, cut out circles, using a round glass or cookie cutter (approx. 3-4“, 8-10-cm diameter). Use leftover dough to cut out more wrappers. Then fill and fold however you like (or stack them up for later use*).

Remove the next dough portion from the refrigerator and repeat this process to make more wrappers.

These vegan dumplings (also known as potstickers or gyoza) are made with homemade dumpling wrappers and stuffed with a tofu and mushroom filling. They are both fried and steamed to make the bottoms crispy and delicious. Serve with a fabulous homemade dipping sauce.

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