How are the wrappers for these vegan dumplings made?

The wrappers are prepared by mixing plain flour, cornflour, and salt with hot water to form a smooth dough, which is then rested for 30 minutes and rolled thin.

What vegetables are included in the dumpling filling?

The savory filling features a blend of white onion, garlic, carrots, mushrooms, cabbage, and brussel sprouts, seasoned with soy sauce.

Can I prepare these veggie dumpling wrappers ahead of time?

Yes, you can cut out the wrapper circles and sprinkle them with flour, then freeze them at this point if you won't be using them all immediately.

What is the best way to cook these homemade vegan dumplings?

The dumplings are pan-fried in oil for 4-5 minutes until their edges are brown and crispy, ensuring a delicious texture.

What are some recommended serving suggestions for these vegan dumplings?

These pan-fried veggie dumplings are best served hot immediately after cooking with a side of chili oil or a dipping sauce of soy sauce.

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Veggie Dumplings
[Vegan]

HP By: Harriet Porterfield

Author Bio

Bo is a plant-loving, herbal tea-hoarding foodie from the UK with a passion for vegan... Read More

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A close-up of golden-brown pan-fried vegan veggie dumplings, filled with carrots, mushrooms, cabbage, and brussel sprouts, arranged on a white plate with a small dish of chili oil.

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Discover more recipes with these ingredients

Veggie Dumplings [Vegan]

Dairy Free

Vegan

Swap your takeaway for these super crispy and moreish gyoza! Homemade wrappers stuffed with a delish mix of veggies, garlic and chilli - probably one of my fave things to eat ever and so versatile! They're much easier to make than you think and an absolute pleasure to devour.

Ingredients You Need for Veggie Dumplings [Vegan]

For the Wrappers:

3 cups plain flour
2 tablespoons cornflour
pinch salt
2 cups hot water

For the Filling:

3 tablespoons vegetable oil
2 tablespoons soy sauce
1 white onion
3 garlic cloves
1 chili (optional)
3 carrots
1 punnet mushrooms, 400g
1 cup cabbage
1 cup brussel sprouts (or sub more cabbage)

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How to Prepare Veggie Dumplings [Vegan]

Prepare wrappers by mixing flour, cornflour and salt in a medium size bowl. Slowly add in hot water until a dough forms. You may not need all of it, or a little extra, depending on your flour. Knead for 3-4 minutes until the dough is smooth and soft. Set aside to rest for 30 mins.
Heat up a large frying pan to a medium heat with 1 tbsp oil. Prepare filling by adding onion, garlic, chilli and carrots to a food processor.
Shred, dice or chop to very small pieces and add to the pan with the soy sauce. Lightly fry in the pan for 5-10 minutes, until soft and fragrant. Shred the mushrooms, cabbage and sprouts as before and add to the pan. Cook for a further 10 minutes over a medium heat.
Empty filling into a bowl to cool down and wash up frying pan.
Grab a piece of dough and roll out to 1-2mm thick. Using a cookie cutter or large glass, cut out circles for wrappers. Sprinkle a little flour on each one and store on a plate until ready to use. *Freeze at this point if you won't be using them all.
Fill a small ramekin with water. Dab the edges of your wrapper with a little water. Spoon in 1 heaped tsp of filling per wrapper and carefully fold as desired to seal.
Heat frying pan with remaining oil and fry gyozas for 4-5 minutes, until brown at the edges. Serve immediately with chilli oil or soy sauce.