Vegan Dumplings Recipe | Cooking With Jade

Vegan Dumplings Recipe

Vegan Dumplings Recipe
vegan dumplings


Prep Time 45 minutes
Cook Time 15 minutes
Cuisine Chinese
Servings 6


  • Large pot for boiling dumplings
  • Medium bowl for mixing dumpling filling
  • Knife and cutting board
  • Small spoon or spatula
  • Mixing spoon or chopsticks
  • Rolling Pin


  • For the dumpling dough:
  • 2 cups all-purpose flour
  • 1/2 cup water
  • 1/4 teaspoon salt
  • For the dumpling filling:
  • 1 cup finely chopped cabbage
  • 1/2 cup grated carrots
  • 1/2 cup chopped mushrooms
  • 1/4 cup chopped green onions
  • 2 cloves garlic minced
  • 2 teaspoons grated ginger
  • 2 teaspoons soy sauce
  • 1 teaspoon sesame oil
  • Salt and pepper to taste


  • In a medium bowl, mix together the flour, water, and salt until a dough forms. Knead the dough on a floured surface for 5-10 minutes, or until smooth. Cover the dough with a damp cloth and let it rest for 30 minutes.
  • In another medium bowl, mix together the cabbage, carrots, mushrooms, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper to make the dumpling filling.
  • Roll out the dough on a floured surface until it is about 1/8 inch thick. Use a round cookie cutter or the rim of a glass to cut out circles of dough.
  • Place a small spoonful of the dumpling filling in the center of each dough circle. Wet the edges of the dough with water, fold the dough in half to form a half-moon shape, and press the edges together to seal. Repeat with the remaining dough circles and filling.
  • In a large pot of boiling water, carefully add the dumplings and boil for 3-5 minutes, or until the dumplings float to the surface and the dough is cooked through.
  • Remove the dumplings with a slotted spoon and serve hot, garnished with chopped green onions.


Calories: 200 | Total Fat: 4 | Total Carbohydrates: 30g | Dietary Fiber: 3g | Protein: 9g

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