These homemade veggie dumplings are bursting with flavor, combining savory vegetables, tofu, and aromatic seasonings in a crisp, pan-fried wrapper. Perfect for a cozy meal or as an appetizer, these dumplings can be customized to your taste, whether pan-fried for extra crunch or steamed for a softer bite.

Ingredients You’ll Need

Filling

2 tbsp avocado oil
1 box of firm organic tofu, mashed into small pieces
1 cup green onions or chives, chopped
1 tbsp minced ginger
1 cup shiitake or white mushrooms, sliced
1/2 cup Napa or white cabbage, shredded
1 cup carrots, shredded
3–4 garlic cloves, minced
1 tsp white pepper
2 tbsp dark soy sauce
1 tsp sesame oil
Salt to taste

Dough

1 1/4 cups all-purpose flour
3/4 cup gluten-free sweet rice flour
3/4 tsp salt
3/4 cup plus 2 tbsp hot water
2 tbsp avocado oil

Optional Cornstarch Slurry (for Extra Crispiness)

1 tbsp cornstarch
1 tsp flour
6 tbsp water
1/2 tsp vinegar

Making the Filling

Sauté the Vegetables: In a large pan, heat 2 tablespoons of avocado oil over medium heat. Add green onions, ginger, mushrooms, cabbage, carrots, and garlic. Sauté for about 10 minutes until all the veggies soften and the flavors blend.
Season the Filling: Add white pepper, soy sauce, and sesame oil. Cook for an additional 5 minutes to let the spices infuse. Adjust salt to taste.
Set Aside: Remove from heat and let the filling cool to room temperature.

Preparing the Dough

Mix the Ingredients: In a food processor or mixing bowl, combine all-purpose flour, sweet rice flour, and salt. Gradually add hot water and avocado oil until a smooth dough forms.
Rest the Dough: Cover the dough and let it rest for 30 minutes to relax the gluten, making it easier to roll out.
Shape the Wrappers: Divide the dough in half. Roll each half into a thin sheet, then use a round glass or cutter to form circles. Alternatively, divide the dough into 15-18 pieces, roll each into a ball, and flatten each one into a 4-inch circle. They don’t need to be perfectly round!

Assembling the Dumplings

Fill the Dumplings: Place about 2 tablespoons of the veggie mixture in the center of each wrapper.
Fold and Seal: Gently fold each wrapper in half over the filling, pressing the edges together to seal. If desired, create pleats along the edges for a traditional dumpling look.

Cooking the Dumplings

Pan-Fry for a Crisp Texture: In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Place the dumplings in the pan, flat side down. Add 1/3 cup water, cover the pan, and let the dumplings cook for about 10 minutes or until the bottoms are crispy.
Add Cornstarch Slurry for Extra Crisp: If you prefer extra-crispy bottoms, mix 1 tablespoon of cornstarch, 1 teaspoon of flour, 6 tablespoons of water, and 1/2 teaspoon of vinegar. Pour this slurry into the pan towards the end of cooking, cover, and let it cook until the bottoms turn golden and crisp.
Steam as an Alternative: For a softer texture, steam the dumplings for about 8–10 minutes until they are fully cooked.

Serving Suggestions

Serve these dumplings with your favorite dipping sauce! A simple mix of chili oil and vinegar complements their savory filling beautifully.

Tips for the Perfect Veggie Dumplings

Keep the Dough Covered: To prevent the dough from drying out while you’re working, keep it covered with a damp towel.
Avoid Overfilling: Use about 2 tablespoons of filling per dumpling to prevent bursting during cooking.
Customize the Filling: Feel free to add other vegetables like bell peppers or baby spinach for extra flavor.

Storage and Reheating

These dumplings can be stored in the fridge for up to 3 days or frozen for up to 2 months. Reheat in a skillet for best results, adding a touch of oil to bring back their crispy texture.

Veggie Dumplings Recipe

Delicious, homemade veggie dumplings filled with a savory mix of tofu, mushrooms, carrots, and cabbage, seasoned with ginger, garlic, soy sauce, and sesame oil. Perfect as a light meal or appetizer, these dumplings can be pan-fried or steamed and served with chili oil and vinegar for a delightful flavor kick.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 25

Resting Time 30

Total Time 1 15

Course Appetizer, Main Course

Cuisine Asian, Vegan

Servings 6 servings

Calories 200 kcal

Ingredients

Veggie Filling

2 tbsp avocado oil for sautéing vegetables
1 box firm organic tofu mashed in small pieces
1 cup green onions or chives chopped
1 tbsp ginger minced
1 cup mushrooms sliced, shiitake or regular white
½ cup white or Napa cabbage shredded
1 cup carrots shredded
3-4 cloves garlic minced
1 tsp white pepper
2 tbsp dark soy sauce
1 tsp sesame oil
salt to taste

Dough

1 ¼ cups All-Purpose Flour
¾ cup gluten-free sweet rice flour
¾ tsp salt
¾ cup + 2 tbsp hot water
2 tbsp avocado oil for dough

Cornstarch Slurry (Optional)

1 tbsp cornstarch
1 tsp flour
6 tbsp water
½ tsp vinegar

Instructions

Veggie Filling Preparation

Heat 2 tbsp of avocado oil over medium heat.
Sauté tofu, green onions, ginger, mushrooms, cabbage, carrots, and garlic for 10 minutes, or until vegetables are soft.
Add white pepper, soy sauce, and sesame oil to the pan, and sauté for another 5 minutes. Add salt to taste. Set aside to cool.

Dough Preparation

In a food processor or by hand, mix All-Purpose Flour, sweet rice flour, salt, hot water, and 2 tbsp avocado oil until a dough forms.
Cover the dough and let it rest for 30 minutes.
Divide the dough in two parts and roll thin, cutting out circles, or divide into 15-18 balls and roll each into a 4-inch round.

Dumpling Cooking

Place 2 tbsp of veggie filling in each dough circle, fold and seal to form dumplings.
In a hot pan, add 1 tbsp oil and 1/3 cup water. Arrange dumplings in the pan and cook for about 10 minutes, until bottoms are golden and crispy.
If desired, add cornstarch slurry towards the end, cover, and allow the bottoms to crisp further.