Vegetarian Dumplings
Appetizer · Hosting Menu · Time: 1 hr 30 min · Servings: 35 · Difficulty: Medium
Crispy-bottomed, juicy-filled, and perfect for cozy nights or a make-ahead meal for the week.
There’s something so joyful about dumplings. Maybe it’s how each one feels like a tiny parcel of love, hand-folded with care. Or maybe it’s their versatility—they go from a light lunch to a star appetizer or even a satisfying dinner, depending on how you cook them.
These vegetarian dumplings were inspired by my travels through Japan, Taiwan and Hong Kong, where dumpling culture is everywhere: from sizzling street stalls to quiet family-run eateries. This version blends those two worlds—Japanese gyoza with their golden crisp “wings,” and the soft, delicate steamed dumplings often found in dim sum spots.
They're easy to make, easy to freeze, and even easier to enjoy. I like making a big batch and freezing half for a rainy day. These little pockets of goodness pair beautifully with a simple soup, a bowl of ramen, or just on their own with dipping sauce and a side of sake, a cold beer or something bright and fresh.
This recipe made 39 mini dumplings for me, but if you’re feeling generous with the filling, expect around 30–35.
These dumplings have become a freezer staple in our home, and I hope they bring the same joy to yours. Whether you’re gathering with friends or making a quick solo lunch, these are a little bit of comfort tucked in a wrapper.
Let me know if you try them—I’d love to see how yours turn out! 🥟💛
Ingredients
- 300 g cabbage or napa cabbage, chopped
- 1 tsp salt
- 5 stalk green onions, finely chopped
- 2 cloves garlic, grated
- 5 g fresh ginger, grated
- 340 g plant-based meat (Impossible, Beyond, or a tofu–mushroom mix)
- 1 tsp sesame oil
- 1½ tbsp soy sauce
- 1 tsp honey
- 1 whole egg (or egg substitute (e.g. 1 tbsp Bob’s Red Mill egg replacer + 2 tbsp water))
- a pinch of black pepper
- 40 pcs dumpling wrappers
For Japanese-Inspired Gyoza Dumplings (Crispy Wings Method)
- 1 tbsp cooking oil
- 160ml ml cold water
- 2 tsp cornstarch (or 1 tsp all-purpose flour if you don’t have cornstarch)
For the Simple Dumpling Sauce
- 1 tbsp soy sauce
- 1/2 tsp rice vinegar
- 1 tsp chili oil (adjust to taste)
- 1 stalk green onions (chopped for garnish)
Directions
- Prepare the Cabbage Toss the chopped cabbage, with the tough cores removed, with the salt and let it sit for 15–20 minutes to draw out excess moisture. For a softer texture, you can leave it a little longer. While it rests, chop the green onions. Once the cabbage has wilted, wrap it in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step helps keep the filling juicy rather than soggy.
- Make the Filling In a large bowl, mix the squeezed cabbage with the plant-based meat, green onions, ginger, garlic, soy sauce, sesame oil, honey, egg (or egg substitute), and pepper. Stir well until the mixture is cohesive and fragrant.
- Assemble the Dumplings Place a dumpling wrapper in your palm and lightly moisten the edges with water. Add about 1½ to 2 teaspoons of filling into the center. Fold the wrapper in half to form a crescent, then pleat one side as you press the edges together to seal. It doesn’t have to be perfect— the only goal is to completely seal the dumplings so that the filling does not fall out while cooking. Repeat until all dumplings are assembled. I like to lay them out on a tray lined with parchment paper or a clean surface to keep them from sticking. <div><br></div><div>Tip: If you're using a measuring spoon to portion the filling, lightly coat it with oil first. It helps the filling slide off easily without sticking.</div>
- Cooking Methods ~ Pan-Fried (Japanese Gyoza Style with Crispy Wings) Perfect if you love a golden crust and a bit of a sizzle: In a non-stick skillet (8–9 inch), heat 1 tbsp oil over medium-high. Arrange 8–10 dumplings snugly in the pan. In a small bowl, whisk together 160ml cold water with 2 tsp flour until smooth. Pour the mixture into the pan and cover with a lid immediately. Steam-fry for 7–8 minutes, until the water evaporates and the bottoms are golden. Remove the lid and let them crisp up for 1–2 more minutes before lifting gently with a spatula.
- Cooking Methods ~ Boiled (Soft and Juicy) Bring a large pot of water to a rolling boil. Gently drop the dumplings in (don’t overcrowd). Stir gently to prevent sticking. Boil for 5–6 minutes, or until they float and the filling is cooked through. Remove with a slotted spoon and drain well. 💡 Tip: Add a splash of sesame oil to the boiling water to prevent sticking.
- Cooking Methods ~ Steamed (Soft with a Slight Chew) Line a steamer basket with parchment or cabbage leaves. Arrange the dumplings in a single layer (leave a little space between each one). Bring water to a boil in the steaming pot, then cover and steam over medium-high for 8–10 minutes. Let them rest 1–2 minutes before serving for a firmer bite.
- Make the Simple Dumpling Sauce Mix together soy sauce, rice vinegar, chili oil, and chopped green onions. Adjust to taste—some days I go heavy on the chili, some days just a hint.
- Serve & Enjoy Serve the dumplings hot, crisped or steamed, alongside your sauce. I love them best straight from the pan when the edges are golden and lacy.
- Freezing Instructions To freeze, arrange uncooked dumplings in a single layer on a tray and freeze until firm. Then transfer to a freezer bag. To cook from frozen, follow the same cooking instructions, just add 2–3 extra minutes to the cooking time.