This Vegan Dumplings recipe is a mixture of mushrooms, garlic, green onions, soy sauce and panko breadcrumbs, wrapped in wonton wrappers and cooked until golden brown and crisp. A simple and easy way to make this Chinese food classic vegan-friendly and in the comfort of your own home.

When I’m in the mood for Asian food, I whip up plant-based versions of our favorites including homemade vegan egg rolls, sweet and sour tofu and these amazingly delicious dumplings, sometimes called potstickers. This recipe might even be better than what you’d get at a restaurant!

Save This Recipe Form

Get This Recipe In Your Inbox

Share your email, and we'll send it straight to your inbox. Plus, enjoy weekly doses of recipe inspiration as a bonus!

What is a dumpling?

Dumplings are traditionally filled with pork, cabbage and seasonings. The dumplings are folded up with wonton wrappers, then pan fried to create a crispy exterior and tender interior. They are often served as an appetizer or as part of an Asian meal with a dipping sauce. In this recipe, we’re replacing any meat that your traditional dumpling might have with a filling of chopped mushrooms, garlic, green onions, soy sauce and panko bread crumbs. These bites of delicious are packed with flavor and have a great texture too!

Woman's hand dipping a dumpling into sauce.

Ingredients needed

Here’s everything you’ll need to make this simple, yet incredibly tasty dumpling recipe:

  • For the dipping sauce. A mix of toasted sesame oil, garlic and red pepper flakes makes a delicious sauce for dipping. 
  • For stuffing the dumplings. The filling for the dumplings is made up of shiitake mushrooms, garlic, green onions, soy sauce and panko breadcrumbs. This mixture is combined using your food processor. It becomes almost meaty and is the perfect vegetarian and vegan substitute for pork or another ground meat.
  • Wonton wrappers. These can be found in the refrigerated section of the produce area at most grocery stores.
  • White sesame seeds. For covering the outside of the wrappers and giving the dumplings a lovely crunch.
  • Olive oil. You’ll need about 2 tablespoons of olive oil for cooking the dumplings in a skillet on the stovetop.
Ingredients to make dumplings divided into small bowls.

Dipping sauce

We like to make a simple dipping sauce to serve with our vegan dumplings. You can buy bottled sauce, but it’s really easy and so much better to make the sauce at home. Here’s how:

  1. Add the sesame oil, sliced garlic, and red pepper flakes to a small, cold saucepan. Set the pan over medium low heat. 
  2. Cook for 1-2 minutes, or until the garlic is just fragrant and beginning to sizzle. Remove the pan from the heat and set it aside to cool.
  3. Cool completely and enjoy!

How to make this recipe

These dumplings may look like they came from a restaurant, but they’re really so easy to make! Here’s the simple process, but for the full, printable recipe, reference the recipe card at the bottom of the page.

  1. Make the filling. Add the mushrooms, garlic, and green onions to the bowl of a food processor and pulse until the mushrooms are a fine crumb– about 15 seconds. Next, add the soy sauce and panko breadcrumbs. Pulse again (about 10 seconds) until the mixture resembles a coarse paste. 
  2. Stuff the wrappers. Fill each of the wonton wrappers with 1-2 teaspoons of mushroom filling. To seal, dip your finger in water and rub it along the edge of the wrapper. Bring the corners of the wrapper up to the center and twist them to seal in the filling. Brush the bottom of each wonton with water and dip it into the sesame seeds. 
  3. Cook. Heat a large nonstick skillet over medium high heat. Add the olive oil and then add the wontons to the pan. Cook for 2-3 minutes or until they are crisp and golden brown on the bottom. 
  4. Steam. Working quickly, add a small handful of  ice cubes to the pan and immediately cover it with a lid. Shake the pan gently and cook for another 2-3 minutes, or until the dumplings are tender.
  5. Serve. Remove the dumplings to a plate and garnish with additional green onion and sesame seeds, if desired. Serve with garlic chili oil and enjoy. 

Tips for recipe success

  • For this recipe, you’ll need to use a food processor to make the filling. Be sure to pulse until the mixture resembles a coarse paste.
  • I like to use wonton wrappers when making dumplings; however, you can use dumpling or gyoza wrappers, that are found at most Asian markets and some large grocery stores. 
  • Be careful not to overstuff the wrappers with filling, which can make the dumplings burst while cooking.
  • When you add the ice cubes to the pan to steam the dumplings, there will likely be a little residual oil in the pan which can splatter when the ice is added. Stand back and cover the pan as quickly as possible after adding the ice.
Vegan dumplings served with chopsticks.

Serving suggestions

For a delicious Chinese meal and easy weeknight dinner, pair these dumplings with the following recipes:

Storage

Leftover dumplings can be kept in an airtight container in the fridge for up to two days. Reheat your dumplings in the oven to crisp the skins. You can also freeze cooked dumplings for up to 2 months.

Vegan dumplings covered in sesame seeds.

As usual, PLEASE let me know if you end up making this dumplings recipe (or any of my recipes!). I love when you tag me on Instagram @foodwithfeeling!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan dumplings served on a white plate with dipping sauce.

Vegan Dumplings


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Brita Britnell
  • Total Time: 25 minutes
  • Yield: 12 dumplings 1x
  • Diet: Vegan

Description

This Vegan Dumplings recipe is a mixture of mushrooms, garlic, green onions, soy sauce and panko breadcrumbs, wrapped in wonton wrappers and cooked until golden brown and crisp. A simple and easy way to make this Chinese food classic vegan-friendly and in the comfort of your own home.


Ingredients

Scale

For the Garlic Chili Oil 

  • 1/2 cup toasted sesame oil
  • 2 cloves garlic, thinly sliced
  • 1 teaspoon red pepper flakes

For the Dumplings 

  • 4 ounces shiitake mushrooms
  • 1 clove garlic, smashed and peeled
  • 2 green onions, roughly chopped
  • 3 tablespoons soy sauce
  • 2 tablespoons panko bread crumbs
  • 12 (4”) wonton wrappers
  • 1/4 cup raw white sesame seeds
  • 2 tablespoons olive oil

Instructions

For the Garlic Chili Oil 

  1. Add the sesame oil, sliced garlic, and red pepper flakes to a small, cold saucepan. Set the pan over medium low heat. 
  2. Cook for 1-2 minutes, or until the garlic is just fragrant and beginning to sizzle. Remove the pan from the heat and set it aside to cool. Cool completely before enjoying.
  3. Storage: Store any leftover garlic chili oil in an airtight container in the fridge for up to one week. Bring to room temperature before enjoying. 

 

For the Dumplings 

  1. Add the mushrooms, garlic, and green onions to the bowl of a food processor and pulse until the mushrooms are a fine crumb– about 15 seconds. 
  2. Next add the soy sauce and panko. Pulse again until the mixture resembles a coarse paste– another 10 seconds. 
  3. Fill each of the wonton wrappers with 1-2 teaspoons of mushroom filling. To seal, dip your finger in water and rub it along the edge of the wrapper. Bring the corners of the wrapper up to the center and twist them to seal in the filling. 
  4. Brush the bottom of each wonton with water and dip it into the sesame seeds. 
  5. Heat a large nonstick skillet over medium high heat. Add the olive oil and then add the wontons to the pan. Cook for 2-3 minutes or until they are crisp and golden brown on the bottom. 
  6. **Working quickly, add a small handful of  ice cubes to the pan and immediately cover it with a lid. Shake the pan gently and cook for another 2-3 minutes, or until the dumplings are tender.
  7. Remove the dumplings to a plate and garnish with additional green onion and sesame seeds, if desired. Serve with garlic chili oil and enjoy.

Notes

**Adding ice to the pan helps steam the dumplings so they cook all the way through. We’re adding ice because it splatters less than adding water. Just make sure to add the lid very quickly so it traps the steam.

Storage: Leftover dumplings can be kept in an airtight container in the fridge for up to two days.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Asian