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Vegan Vegetable Dumplings

It's hard to beat a good dumpling, but very few people know how to make them at home. The cooking process is somewhat involved, but stay vigilant and the result will be a delicious, steaming bundle of goodness. And, as usual, this is a vegan recipe.

 

Ingredients

Vegan Dumpling Wrapper (or use store-bought Wrappers):

  • 2 ½ cups (300 g) all-purpose flour (300g) or sub 1 ½ cup fine white rice flour (200g) + ¾ cup tapioca starch (80g), if gluten-free*
  • ½ tsp salt
  • ⅔ cup (160 ml) hot water (160ml) if making these gluten-free, you'll need 1-2 tbsp more water (180ml in total) + 1 tbsp oil for a smoother consistency*
  • cornstarch or all-purpose flour or rice flour for dusting the work surface

 

Vegetable Filling

  • 1-2 tbsp sesame oil
  • 2 cloves garlic minced
  • 1 tbsp ginger minced
  • 1 onion diced
  • 1 (100 g) carrot (100g) shredded
  • 7 oz (200 g) mushrooms (200g) finely chopped
  • ½ stick (60 g) leek (60g) finely chopped
  • 7 oz (200 g) cabbage (200g) shredded
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • salt and pepper to taste
  • 1 tsp sriracha or sambal oelek (optional)
organic vegan dumplings

Dipping Sauce

  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp agave syrup
  • ¼ tsp (1/4 tsp) sesame oil
  • ½ tsp (1/2 tsp) sriracha or sambal oelek optional

 

For Garnish

  • 1 tbsp toasted sesame seeds
  • 2 tbsp spring onions sliced
  • Instructions 

Directions

Dumpling Wrappers

  1. 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.
  2. 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.
  3. 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.
  4. Dust the wrappers with some cornstarch before stacking them up, otherwise they will stick together.
  5. Use them right away or store in an airtight container in the fridge or freeze.

Veggie Filling

  1. Finely chop the veggies and heat the oil in a large pan.
  2. Add the mushrooms, onions, 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.
  3. Set aside to cool.

Fold Gyoza

  1. 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.
  2. Repeat until the wrappers are used up.
  3. Now you can freeze the uncooked gyoza (see recipe notes*) or cook them.

Cook Gyoza

  1. 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.

Dipping Sauce

  1. Mix all ingredients for the dipping sauce together.
  2. Sprinkle the gyoza with sesame and chopped spring onions and serve with the sauce. Enjoy!

Notes

  • The total amount of Dumplings may vary, depending on the thickness of your Wrappers.
  • If making the dough gluten-free, be sure to use boiling water. The dough will be more fragile than the regular dough. To make it more elastic, add 2 tsp of xanthan gum. It may look a bit crumbly at the beginning but when you continue kneading it, it will become smooth. Be sure to cover keep it always covered or wrapped in foil or it will dry out quickly. Some readers had also success by replacing the all-purpose with a gluten-free 1 to 1 flour blend.
  • To freeze the Dumpling Wrappers, wrap up an entire stack with cling film, making sure to dust them with cornstarch, and place them in the freezer. To use, place the frozen wrappers in the refrigerator until thawed.
  • To freeze the uncooked Gyoza, place them in a single layer on a baking tray or board, leaving some space between each to prevent them from sticking. Freeze for 1-2 hours, then transfer to a freezer bag. To serve, simply cook right out of the freezer, just steam them for 2 minutes longer. You don’t need to thaw them.
  • The nutrition facts are calculated for 10 Dumplings (1 serving).
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