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Dumplings on a plate with dipping sauce and topped with chopped green onions.
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5 from 10 votes

Vegan Dumplings (Vegan Gyoza / Potstickers)

These vegan dumplings (also known as potstickers or gyoza) are made with homemade dumpling wrappers and stuffed with a tofu and mushroom filling. They are both fried and steamed to make the bottoms crispy and delicious. Serve with a fabulous homemade dipping sauce.
Prep Time35 minutes
Cook Time45 minutes
Resting Dough1 hour
Total Time2 hours 20 minutes
Course: Appetizer, Side
Cuisine: Asian-Inspired
Diet: Vegan
Servings: 30
Calories: 72kcal

Ingredients

The Filling:

  • 8 ounces Firm Tofu (226g)
  • ¾ cup Spring Onions (75g) Green Onions
  • 1 cup Cabbage (90g) Shredded
  • 2 ½ cups Cremini Mushrooms (240g)
  • 2 Tablespoons Sesame Oil
  • 2 Cloves Garlic Crushed
  • 1 Tablespoon Ginger Minced
  • ¼ teaspoon Red Pepper Flakes
  • 1 Tablespoon Soy Sauce
  • 1 Tablespoon Maple Syrup
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder

Homemade Dumpling Wrappers:

  • 2 ½ cups All Purpose Flour + 1 tablespoon (320g)
  • ¾ cup Hot Water (120°F / 50°C)

Dipping Sauce:

  • 2 Tablespoons Toasted Sesame Oil
  • 2 Tablespoons Maple Syrup
  • 4 Tablespoons Soy Sauce
  • 1 Tablespoon Rice Vinegar
  • ¼ teaspoon Garlic Powder

Frying:

  • Sesame Oil

Serving:

  • Sesame Seeds
  • Spring Onions Chopped

Instructions

The Filling:

  • Add the firm tofu to a bowl and mash it with a fork.
  • Add spring onions to the food processor and process until finely chopped.
  • Add cabbage to the food processor and process until finely chopped.
  • Add mushrooms to the food processor and process until finely chopped.
  • In a frying pan or skillet on medium heat add sesame oil, crushed garlic, minced ginger and red pepper flakes and sauté for a minute until the spices are lightly toasted and fragrant.
  • Add the tofu, chopped spring onion, cabbage, mushrooms, soy sauce, maple syrup, garlic powder and onion powder.
  • Cook until the water has released from the vegetables and cooked off. About 10 minutes.
  • When the filling seems dry, then it is done. Let it cool.

Homemade Dumpling Wrappers:

  • Add all purpose flour to a mixing bowl.
  • Mix freshly boiled water from a kettle with cold tap water to make ¾ cup (180ml) of hot water. Use an instant read digital thermometer to get the water to 120°F (50°C). Add either more hot water or more cold water to get the right temperature.
  • Pour the water over the flour.
  • Use a fork to mix the flour and water together until the water is absorbed and little pieces of dough start to form.
  • Then use your hands to keep mixing the dough and use your fingers to gather up all the flour and little bits from the bowl and form it into a ball.
  • When you have a firm ball with no bits left behind, transfer the dough to a lightly floured surface and knead it for about 3 minutes, until the dough is fairly smooth and not sticky.
  • Place the ball of dough into a bowl, cover with a lid or damp towel and leave to rest for 60 minutes.
  • After 60 minutes cut the dough into four parts.
  • Take one of the parts and roll it out on a lightly floured surface until you have a thin sheet. Lightly dust the dough with flour while rolling it out to prevent your rolling pin from sticking.
  • Use a cookie cutter to cut out circles in your thin sheet of dough.
  • Then roll out the leftover dough and cut out more circles.
  • Repeat until you don't have enough dough to cut out another circle.
  • Then gently roll out each of your circles until they are thin and round. They don't have to be perfect circles. If needed, use a light dusting of flour to prevent sticking.
  • Place them onto a parchment lined baking sheet.
  • Repeat the process with each of the other three pieces of dough, until all the dough is used and you have around 30 dumpling wrappers.

Assembling:

  • Place 1 tablespoon of filling in the center of a dumpling wrapper.
  • Then fold the wrapper in half, bringing one outer edge over the filling to meet the opposite outer edge.
  • Run your fingers along where the edges meet, pinching the two edges together to seal the dumpling.
  • Then gently pull the two opposite ends of the dumpling towards each other to meet and stick together. The dumpling will form into a circle shape, like a flower.
  • Pinch the ends together to make them stick.
  • Place the dumpling back onto the parchment lined tray.
  • Repeat the process to stuff the other dumpling wrappers.

Frying and Steaming:

  • In a frying pan or skillet on medium heat, add 1 tablespoon sesame oil, then use a paper towel to spread the oil and grease the whole pan.
  • Add 8 dumplings to the pan (or as many as comfortably fit into your pan) and fry for 2-3 minutes to brown and crisp the bottom of the dumplings.
  • Then add ½ cup water to the pan, so that the bottoms of the dumplings are in water.
  • Place a lid on the pan and let them steam for 5-6 minutes, or until all the water has cooked off.
  • Then remove the lid and fry for a minute more to crisp the bottoms of the dumplings.
  • Repeat with the next batch.

Dipping Sauce:

  • Add toasted sesame oil, maple syrup, soy sauce, rice vinegar and garlic powder to a measuring jug and whisk it into a dipping sauce.

Serving:

  • Serve your dumplings sprinkled with sesame seeds and chopped spring onions, with the dipping sauce on the side.

Notes

  1. Spring onions are also called green onions, salad onions or scallions.
  2. Cremini mushrooms are also called portobellini or baby bellas. You can also use white button mushrooms in this recipe. 
  3. Dumpling wrappers. If you can buy ready-made dumpling wrappers then you can definitely use those to save time in this recipe. 
  4. Dipping sauce. You can make a dipping sauce from scratch like we did, or just use hoisin sauce or sweet soy sauce as a ready made dipping sauce.
  5. Freezing: These dumplings freeze wonderfully well and this is the best way to store any dumplings you won't eat right away. Before you steam/fry them all you have to do is place the uncooked dumplings on a parchment lined tray and place them into the freezer for 60 minutes. Then transfer them to a ziploc bag or a freezer safe container and freeze them for up to 3 months.When you're ready for them you can proceed to cook them directly from frozen, following the cooking directions above, and just allowing an extra couple of minutes of steaming time.
  6. Nutritional information is per dumpling, including dipping sauce and homemade wrappers. 

Nutrition

Serving: 1Dumpling | Calories: 72kcal | Carbohydrates: 10g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 170mg | Potassium: 64mg | Fiber: 1g | Sugar: 2g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg