Vegan Dumplings (Vegan Gyoza / Potstickers) Recipe
By Loving It Vegan
🔪Prep Time: 35 minutes
👩🍳Cook Time: 45 minutes
▢ 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)
▢ 2 Tablespoons Toasted Sesame Oil
▢ 2 Tablespoons Maple Syrup
▢ 4 Tablespoons Soy Sauce
▢ 1 Tablespoon Rice Vinegar
▢ ¼ teaspoon Garlic Powder
▢ Sesame Oil
▢ Sesame Seeds
▢ Spring Onions Chopped
1Add the firm tofu to a bowl and mash it with a fork.
2Add spring onions to the food processor and process until finely chopped.
3Add cabbage to the food processor and process until finely chopped.
4Add mushrooms to the food processor and process until finely chopped.
5In 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.
6Add the tofu, chopped spring onion, cabbage, mushrooms, soy sauce, maple syrup, garlic powder and onion powder.
7Cook until the water has released from the vegetables and cooked off. About 10 minutes.
8When the filling seems dry, then it is done. Let it cool.
9Add all purpose flour to a mixing bowl.
10Mix 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.
11Pour the water over the flour.
12Use a fork to mix the flour and water together until the water is absorbed and little pieces of dough start to form.
13Then 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.
14When 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.
15Place the ball of dough into a bowl, cover with a lid or damp towel and leave to rest for 60 minutes.
16After 60 minutes cut the dough into four parts.
17Take 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.
18Use a cookie cutter to cut out circles in your thin sheet of dough.
19Then roll out the leftover dough and cut out more circles.
20Repeat until you don't have enough dough to cut out another circle.
21Then 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.
22Place them onto a parchment lined baking sheet.
23Repeat the process with each of the other three pieces of dough, until all the dough is used and you have around 30 dumpling wrappers.
24Place 1 tablespoon of filling in the center of a dumpling wrapper.
25Then fold the wrapper in half, bringing one outer edge over the filling to meet the opposite outer edge.
26Run your fingers along where the edges meet, pinching the two edges together to seal the dumpling.
27Then 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.
28Pinch the ends together to make them stick.
29Place the dumpling back onto the parchment lined tray.
30Repeat the process to stuff the other dumpling wrappers.
31In 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.
32Add 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.
33Then add ½ cup water to the pan, so that the bottoms of the dumplings are in water.
34Place a lid on the pan and let them steam for 5-6 minutes, or until all the water has cooked off.
35Then remove the lid and fry for a minute more to crisp the bottoms of the dumplings.
36Repeat with the next batch.
37Add toasted sesame oil, maple syrup, soy sauce, rice vinegar and garlic powder to a measuring jug and whisk it into a dipping sauce.
38Serve your dumplings sprinkled with sesame seeds and chopped spring onions, with the dipping sauce on the side.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Brand New Vegan
Hi! I’m Chuck Underwood and I have a pretty unique job…..in that, I cook for thousands of people all over the world. No, I don’t deliver sorry…..but I do cook, and then provide you with the recipe 🙂 I do this because people want to eat healthily, and thanks to documentaries like “Forks Over Knives” and “What The Health”, plant-based diets are finally becoming mainstream. But… changing your diet overnight is not as easy as it looks. People usually have no idea where to start, or even how to cook for that matter….plus we are so addicted used to all of our favorite foods. From someone who has been there-done that – I know how difficult it can be.