These vegan dumplings are stuffed with a savory tofu and vegetable filling that’s equal parts cozy and fresh. Think crisp cabbage, carrots, ginger, and garlic — all sautéed together for that perfect balance of crunch and flavor.
They’re completely plant-based, packed with protein from tofu, and taste like something you’d order at your favorite dim sum spot. Whether you’re pan-frying, steaming, or air-frying them, these dumplings deliver restaurant-quality flavor with wholesome ingredients you probably already have in your kitchen.
If you love recipes like this, you’ll also love my Vegan Japchae, Vegan Tteokbokki, and Sweet And Sour Tofu!
Table of contents
Key Ingredients and Why They Matter
Tofu + Veggies: Crumbled extra-firm tofu is the protein base that gives these vegan dumplings their hearty bite. Paired with a mix of green and red cabbage and shredded carrots, it creates the perfect balance of texture, color, and mild sweetness. Press the tofu first so the filling stays firm and never soggy.
Aromatics (Shallots, Garlic, Ginger): This trio builds instant flavor. Shallots add gentle sweetness, garlic brings rich depth, and ginger cuts through with brightness and warmth. Together, they give the dumplings that signature savory aroma you’d expect from restaurant-style versions.
Seasonings (Soy Sauce, Rice Vinegar, Sriracha): This umami-spicy-tangy combo is what ties the filling together. Soy sauce adds depth, rice vinegar keeps it balanced, and a touch of sriracha gives a little kick without overpowering.
Oil: A bit of neutral canola oil helps sauté the aromatics and veggies evenly while keeping the flavor clean and light.
Dipping Sauce: You can’t eat vegan dumplings without the right dipping sauce! A simple mix of soy sauce, rice vinegar, honey (or maple syrup), and sriracha for that salty-sweet-spicy balance.
How to Make the Best Vegan Dumplings
Make the filling: Sauté onions, garlic, and ginger until fragrant, then add shredded cabbage, carrots, and crumbled tofu.
Season: Stir in soy sauce, rice vinegar, sriracha, and salt. Cook until everything’s evenly coated and slightly softened.
Assemble: Spoon the filling into dumpling wrappers, fold, and seal with a little water.
Steam: Line your steamer basket with parchment paper or cabbage leaves, arrange dumplings in a single layer, and steam for 8–10 minutes until the wrappers turn slightly translucent and the filling is hot.
Serve: Mix up your dipping sauce and top with sliced green onions or sesame seeds.
How to Freeze your Vegan Dumplings
These vegan dumplings are one of my favorite items to meal prep — they freeze beautifully and taste just as fresh when reheated. Here’s how to do it right:
- Assemble but don’t cook: Lay the uncooked dumplings on a parchment-lined tray so they aren’t touching. This keeps them from sticking together!
- Freeze: Place the tray in the freezer for 1–2 hours until the dumplings are firm to the touch.
- Store: Transfer the frozen dumplings to a freezer-safe bag or airtight container, label them, and freeze for up to 3 months.
- Cook from frozen: No need to thaw — just steam or pan-fry straight from the freezer, adding 2–3 extra minutes of cook time.
They’ll come out perfectly soft, chewy, and flavorful every time — just like freshly made dumplings.
Common Mistakes to Avoid + Expert Tips
Don’t overfill the dumplings.
Too much filling can cause them to burst open while cooking. A tablespoon is plenty.
Keep wrappers covered.
Dumpling wrappers dry out fast. Cover them with a damp towel while you work to keep them pliable.
Avoid soggy filling.
Make sure to cook off excess liquid from the cabbage and tofu — moisture is the enemy of crispy bottoms.
Use the right tofu.
Extra-firm is non-negotiable here. Silken or soft tofu won’t hold up and will make your filling mushy.
Test one first.
Pan-fry a single dumpling to check seasoning before wrapping the rest. Adjust spice or salt to taste.
Serving Suggestions
Vegan dumplings are endlessly versatile — you can serve them as an appetizer, side, or even a full meal. I love pairing them with a few simple dishes that complement their savory, gingery filling.
For a light and refreshing combo, serve these dumplings with my Spicy Peanut Noodles or a crisp Smashed Cucumber Salad. The creamy peanut sauce and cool crunch balance the warmth of the dumplings perfectly.
If you’re going for cozy comfort, try them alongside Crispy Spring Rolls or add some greens to make a delicious Dumpling Salad. It turns into the ultimate takeout-at-home dinner — without the delivery wait.
You can also make them party-friendly! Arrange them on a platter with extra dipping sauce, sprinkle with sesame seeds or chopped scallions, and serve with my Creamy Gochujang Pasta for that crowd-pleasing heat.
FAQ
Most store-bought dumpling or gyoza wrappers are naturally vegan (flour, water, salt). Just check the label to make sure they don’t contain egg. Round wrappers hold up best for steaming, while square ones can be used for pan-frying or boiling.
Leftovers Reheat steamed or cooked dumplings by pan-frying or steaming for a few minutes until warmed through. Avoid the microwave — it tends to make them chewy instead of tender.
Yes — and they turn out crisp and golden! Lightly spray the frozen dumplings with oil and air fry at 375°F (190°C) for 8–10 minutes, shaking halfway through. The result: crispy edges, chewy centers, and zero greasy mess.
Tofu Dumplings
Equipment
- 1 steamer basket (bamboo or metal)
Ingredients
Dumpling Filling:
- 1 c shallots
- 2 c green cabbage
- 2 c red cabbage
- 1 c shredded carrots
- 1 tbsp garlic, finely chopped
- 1 tbsp ginger, grated
- 2 tbsp canola oil
- 1/2 tsp salt
- 1.5 tbsp soy sauce
- 2 tsp rice vinegar
- 2 tsp sriracha
- 6 ounces extra firm tofu, crumbled
Dipping Sauce
- 1 tbsp soy
- 1 tsp rice vinegar
- 1/4 tsp honey
- 1/4 tsp sriracha
- 1 tbsp scallions
Dumpling
Instructions
- Make the Filling: Heat canola oil in a large skillet over medium heat. Add chopped onion, garlic, and ginger, and sauté until fragrant and lightly golden.
- Add the Veggies: Toss in the shredded green cabbage, red cabbage, and carrots. Stir-fry for 4–5 minutes, until the vegetables soften slightly but still retain some crunch.
- Add the Tofu + Seasoning: Crumble in the extra-firm tofu. Add soy sauce, rice vinegar, sriracha, and salt. Stir well and cook for another 3–4 minutes until everything is evenly combined and the tofu absorbs the sauce. Remove from heat and let it cool slightly before wrapping.
- Assemble the Dumplings: Lay out dumpling wrappers on a clean surface. Place about one tablespoon of filling in the center of each. Dip your finger in water and run it along the edge of the wrapper. Fold in half, pressing to seal, or pleat the edges if desired.
- Steam the Dumplings: Line a bamboo or metal steamer basket with parchment paper or cabbage leaves to prevent sticking. Arrange the dumplings in a single layer, leaving a little space between each one. Steam over simmering water for 8–10 minutes, or until the wrappers look slightly translucent and the filling is heated through.
- Make the Dipping Sauce: In a small bowl, whisk together soy sauce, rice vinegar, honey (or maple syrup for vegan), and a drizzle of sriracha. Garnish with chopped green onions or sesame seeds.
Notes
- Storage: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze uncooked dumplings on a tray before transferring to bags to prevent sticking.
- Reheating: Steam or pan-fry until hot — avoid microwaving for best texture.
- Substitutions: Swap canola oil for avocado or sesame oil for deeper flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Incredible! Super easy to make and they turned out so delicious! My whole family loved them so much!!!