If you’re looking for a meatless way to enjoy potstickers, we’re about to share a vegan dumplings / potstickers recipe that is guaranteed to blow your mind.

Filled with a tasty combination of spongy tofu, crunchy vegetables, and plenty of delicious seasoning, these dumplings are so good, you’ll forget they’re 100% plant-based.

If you’re curious about this magical vegan creation, keep scrolling for our foolproof vegan dumplings recipe. We’re already vegan-ing to drool.

PS: We love sharing plant-based versions of classic Chinese takeout classics or street foods. If you’re looking for other tasty vegan-friendly Chinese appetizers, then check out our Vegan Spring Rolls recipe.

A Note on Tweaking the Recipe

This is honestly one of the most versatile and adaptable vegan dumpling recipes ever. There are some vegetables we recommend like chayote that are usually only available in Asian supermarkets, but don’t worry – substitutions are absolutely fine.

You’ll see for instance that the recipe calls for cabbage, but Papa G didn’t have any on hand the day we shot this recipe, so he used celery instead. The result was still super delicious.

So, don’t be afraid to substitute a few vegetables for others that you prefer – make this recipe your own and it will still be extra delicious!

Ingredients for Our Vegan Dumplings Recipe

• 1 250g pack round dumpling skins/wrappers (or use our dumpling wrapper recipe)
• 40g (1.5 oz) dried mushroom 
• 40g (1.5 oz) diced cabbage or celery
• 40g (1.5 oz) chopped Chinese chives
• 40g (1.5 oz) diced carrot
• 50g (2 oz) diced dried tofu 
• 50g (2 oz) diced chayote or zucchini 2 tbsp sesame oil
• 50g (2 oz) diced onion
• 2/3 tsp salt 
• 2/3 tsp sugar 
• 1 tbsp veggie oyster sauce 
• 1/2 tsp white pepper powder
• 1 tbsp cornstarch 

Step by Step Instructions for Our Vegan Dumplings Recipe

These vegan dumplings take some work to assemble, but the work is well worth the reward. Here are the step by step instructions!

To prep your dried mushrooms, rehydrate them in advance by soaking them in water for at least 4 hours. After they have rehydrated, squeeze out the water and dice into small cubes.

To prep your other ingredients, dice your onion, cabbage or celery, chives, carrot, dried tofu, and chayote (or zucchini) into small cubes.

Add 2 tbsp sesame oil into a hot wok, then add diced onion and cook for 30 seconds. Remove from heat and set aside.

In a large bowl, mix your cooked onion with all your other ingredients and seasonings.

NOTE: Make sure all ingredients are well drained and dry before adding them into the bowl, otherwise if there’s too much moisture, then the skins can break.

When you’re ready to start wrapping, remove your filling from the fridge and assemble your folding station. Grab a tablespoon for spooning your filling, and a small bowl of water to help seal the edges if you using storebought wrappers.

You can read this guide on how to fold dumplings for lots of fun ideas, but our favorite beginner-friendly method is to:

• With the wrapper in your palm, place a tablespoon of filling in the middle
• Dip your index finger in some water and line the edges so that your wrapper will be easier to seal later
• Fold the wrapper in half, then pinch down the very center
• Fold inwards 2-3 times (or more if you want a more pleated look!) on each side
• Then firmly press it shut and repeat for all your dumplings
• NOTE: If using storebought wrappers, you should line the edges with a bit of water to help seal them shut tighter

Once you have all your beautiful dumplings lined up, it’s time to cook them!

There are many ways you can cook your dumplings. Our go-to is steam frying. This is the technique that will give you “potstickers” which are steamed to delicate perfection, yet crispy on the bottom.

To steam fry your dumplings, heat a pan to medium heat and add a tablespoon of neutral oil (e.g. vegetable or canola).

Carefully place our dumplings (ideally spaced apart) and let them fry for a minute or two.

When the bottoms start to turn golden brown, then add a quarter cup of water into the pan and immediately put on a lid to keep the steam in.

Once the water has evaporated, remove the lid and continue to brown your dumplings until they’re your ideal crispiness. Sometimes we like to flip them over so we get golden brown crispiness on multiple sides, but the more traditional way is to only brown the bottoms.

Serve with your favorite dumpling dipping sauce and enjoy!

We Hope You Enjoy Our Vegan Dumplings Recipe!

Let us know in the comments if you have any questions, or be sure to let us know if you’ve tested the recipe out. We’re always looking to improve our recipes and make sure they taste great for everyone.