Enjoy these delicious vegan dumplings with a mixed vegetable filling ā€“ 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:

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.