July 22, 2019
These Vegan Dumplings are so good! You can make them pan-fried, steamed or even boiled.
I am a big fan of dumplings (any kind) and if you’re like me, you never have enough. Really, I could eat this every day at every meal 😀
Potstickers are such a good thing to make with family or friends! It goes much faster when everyone is filling and folding them, but on the bad side, there are more people to eat them haha.
What shape?
One of the good thing with dumplings is also that you can experiment many shapes, so be creative and try as many as you can :D. There are many tutorials on the internet, so if you don’t feel comfortable folding the dumplings, try to watch some videos :).
How to freeze dumplings?
Making a lot of dumplings and freezing some is always a great idea as making them take some time. To do so, I advise to place them into a single layer on a board, or any kind of tray. Place the board into the freezer during 1-2 hours. Once the dumplings are quite hard you can transfer them into a freezer bag. To serve them, simply steam, boil or pan-fry them as you would do with fresh ones. It might take a few minutes longer but the result will be as delicious as the fresh ones!
If you tried these Vegan Dumplings (Gyoza / Potstickers) or any other recipe on the blog, let me know how you liked it by leaving a comment! Be sure you are following me on Pinterest, Instagram, and Facebook for more tasty recipes!
Vegan Dumplings (Potstickers / Gyoza)
These vegan dumplings are delicious, they can be done steamed or pan-fried (gyoza) for more crispiness! Here are two variations of fillings for even more fun!
Print Recipe Pin Recipe
Prep Time 1 hour hr
Cook Time 30 minutes mins
Resting time 15 minutes mins
Total Time 1 hour hr 45 minutes mins
Course Appetizer, Main Course
Cuisine Asian, Chinese, Japanese
Servings 100 dumplings
Ingredients
Carrot - Leek - Mushrooms
- 2 ½ cup Chinese Cabbage
- 1 cup Carrot
- ½ cup Leek
- ⅔ cup Chesnut Mushrooms
- ½ cup Shiitake
- ⅓ cup Onion
- 2 tsp grated Garlic
- 2 tsp grated Ginger
- 2 tbsp Potato Starch
- 2 tbsp toasted Sesame oil
- 2 tbsp Soy sauce
- 1 tbsp Sake
- 50 Store-bought Wrappers
Fermented tofu - Mushrooms
- 200 g Fermented Tofu I use Taifun fermented tofu. If you don't find fermented tofu you can replace it by firm tofu or smoked tofu.
- 2 ½ cup Chinese Cabbage
- ½ cup Shiitake
- ⅔ cup Chesnut Mushrooms
- ⅓ cup Onion
- 2 tsp grated Garlic
- 2 tsp grated Ginger
- 2 tbsp Potato Starch
- 2 tbsp toasted Sesame oil
- 3 tbsp Soy sauce
- 1 tbsp Sake
- 50 store-bought Wrappers
Dipping sauce
- ½ cup Soy sauce
- ½ inch grated Ginger
- 1 Garlic clove, grated or 1-2 tsp garlic powder
- 1 tsp toasted Sesame oil
- 1 tsp sake optional
- 2 tsp Maple syrup
Instructions
Dumpling Filling
Finely chop the veggies. Place the finely cut cabbage on a large plate and sprinkle it with salt. Let rest for 10mn.
Squeeze the juice out of the cabbage and place the finely cut cabbage in a large bowl.
In the bowl, mix all the filling ingredients. If you're doing the two types of fillings, take two different bowls. Place the bowl(s) in the fridge at least 15mn (see note).
Fold the dumpling
Add 1 tsp of filling to the center of the dumpling wrapper. Brush the edges with water and fold the dumpling into the shape you desire. Make sure to seal the seams.
At this point, you can freeze the dumplings if desired. (see notes)
Cook the dumplings, pan-fried
Heat a pan over medium heat and pour 2-3 tbsp of oil. Add the dumplings/gyoza to the pan on the smooth side for 2-3 minutes (until golden/nicely browned).
At this point, add 1/4 cup of water and cover with a lid. Make sure to do that out of the fire in case some oil throws out of the pan.
Steam for 7-10 minutes (until the water has evaporated). If the water is still not completely evaporated, finish cooking 1-2 minutes without the lid.
Notes
- You can prepare the fillings the day before and refrigerate the closed bowl overnight.
- To freeze the uncooked dumplings, place them in a single layer on a tray, leaving some space between them to be sure they are not sticking together. Freeze for 1 to 2 hours and transfer all of them to a freezing bag. Cook right out of the freezer.
Keyword comfort food, Healthy
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Filed Under: Main dishes, Recipes
