Brown Girl Vegan

Category: Dumplings

  • Vegan Pan Fried Dumplings

    Vegan Pan Fried Dumplings

    Crispy pan-fried shu mai style no fold dumplings filled with a juicy vegan pork and mushroom filling, topped with black vinegar, chili oil crisp and spring onions.

    These easy pan fried no fold dumplings are to die for – made with a mix of soft dumpling wrappers and a juicy meaty vegan filling with mushrooms and aromatics.

    Traditional Chinese dumplings that typically have stuffings like meat and vegetables. In this recipe, I substituted it with a vegan pork mince (or you can also use extra firm tofu) and added in vegetables like shiitake mushrooms, aromatics and chopped spring onions.

    The best part about this recipe is there’s no folding so you save a lot of time. This took me about 40 minutes while traditional dumpling would probably take around more than an hour.

    Ingredients You Need

    • dumpling wrappers – use circular or square wrappers for the layers
    • filling – vegan pork mince or tofu for a wholefood option
      • shitake mushrooms, spring onions, ginger, garlic, sesame oil, seasonings
    • toppings – chili oil, soy sauce, black vinegar, sesame oil and spring onions

    Gluten free substitutes:
    – Use extra firm tofu instead of vegan pork mince
    – Use gluten free soy sauce
    – Use rice paper instead of dumpling wrappers.

    Print Recipe

    Vegan Pan Fried Dumplings

    Crispy pan-fried shu mai style no fold dumplings filled with a juicy vegan pork and mushroom filling, topped with black vinegar, chili oil crisp and spring onions.
    Prep Time15 minutes
    Cook Time25 minutes
    Total Time39 minutes
    Course: Main Course, Side Dish
    Cuisine: Chinese
    Keyword: chinese, dumplings
    Servings: 15 dumplings

    Ingredients

    • 220 g plant based mince or extra firm tofu
    • 1 cup minced shitake mushrooms
    • 1 stalk spring onion
    • 3 cloves garlic
    • 2 tsp minced ginger
    • 2 tbsp  light soy sauce
    • 1 tbsp shao xing wine
    • 1 tbsp mushroom powder
    • 1 tbsp sesame oil
    • white pepper
    • salt
    • 15-16 dumpling wrappers
    • 2 tsp corn starch +1/3 cup water

    Toppings

    • spring onions
    • black vinegar
    • chili oil crisp

    Instructions

    • Mix together all the ingredients for the filling – vegan pork mince, shitake mushrooms, spring onions, minced garlic, ginger, seasonings and sesame oil.
    • Add a spoonful of filling to each dumpling wrapper and fold it inwards.
    • Add olive oil to a pan and place the dumplings on top. Pan fry until light golden.
    • Add corn starch slurry and cover with lid for about 5 minutes. Once dumplings are fully cooked (wrappers will become translucent) and there will be a nice brown crispy skirt, take them off the heat and transfer to a plate.
    • Top with chili oil crisp, black vinegar and spring onions.
  • Vegan Dumpling Lasagne

    Vegan Dumpling Lasagne

    A hearty dumpling lasagne layered with dumpling wrappers, juicy vegan filling topped with chili oil sauce and spring onions.

    This dumpling lasagne is to die for – made with a mix of soft dumpling wrappers and a juicy meaty vegan filling with umami seasonings.

    Traditional Chinese dumplings that typically have stuffings like meat and vegetables. In this recipe, I substituted it with a vegan pork mince (or you can also use extra firm tofu) and added in vegetables like shiitake mushrooms, aromatics and chopped spring onions.

    The best part about this recipe is there’s no folding so you save a lot of time. This took me less than 30 minutes.

    Ingredients You Need

    • dumpling wrappers – use circular or square wrappers for the layers
    • filling – vegan pork mince or tofu for a wholefood option
      • shitake mushrooms, spring onions, ginger, garlic, sesame oil, seasonings
    • toppings – chili oil, soy sauce, black vinegar, sesame oil and spring onions

    Gluten free substitutes:
    – Use extra firm tofu instead of vegan pork mince
    – Use gluten free soy sauce
    – Use rice paper instead of dumpling wrappers.

    Print Recipe

    Vegan Dumpling Lasagne

    A hearty dumpling lasagne layered with dumpling wrappers, juicy vegan filling topped with chili oil sauce and spring onions.
    Prep Time10 minutes
    Cook Time15 minutes
    Total Time25 minutes
    Course: Appetizer, Main Course
    Cuisine: Chinese
    Keyword: chinese, dumplings

    Ingredients

    • 220 g plant based mince or extra firm tofu
    • 1 cup minced shitake mushrooms
    • 1 stalk spring onion
    • 3 garlic cloves
    • 2 tsp minced ginger
    • 2 tbsp light soy sauce
    • 1 tbsp shaoxing wine
    • 1 tbsp mushroom powder or vegan oyster sauce
    • 1 tbsp sesame oil
    • white pepper
    • salt if needed
    • 1 tbsp sesame oil or chili oil
    • 18-20 dumpling wrappers

    Toppings

    • spring onions green part only
    • chili oil sauce 2 tsp chili crisp, 1 tsp sesame oil, 1 tsp soy sauce, 1 tsp black vinegar

    Instructions

    • Mix together all the ingredients for the filling – vegan pork mince, shitake mushrooms, spring onions, minced garlic, ginger, seasonings and chili oil.
    • Lightly dampen dumpling wrappers and layer them on a heat resistant tupperware.
    • Layer the dumpling filling on top – around 1/2cm thick. Repeat this process 1 more and cover the top with dumpling wrappers.
    • Steam for about 15 minutes. Mix together the ingredients for the chili oil sauce.
    • Top with chili oil sauce and spring onions. Enjoy!
  • Chili Oil Rice Paper Dumplings

    Chili Oil Rice Paper Dumplings

    These rice paper dumplings with a veggie filling topped with an addictive chili oil sauce is the comfort food that you didn’t know you needed!

    These rice paper dumplings are to die for – made with a mix of chopped vegetables, tofu and umami seasonings. The viral sushi-inspired rice paper rolls are amazing, but once you try this you’re definitely going to fall in love!

    Traditional Chinese dumplings that typically have stuffings like meat and vegetables. In this recipe, I substituted it with firm tofu and added in vegetables like shiitake mushrooms, cabbage and chopped spring onions.

    The folding process may be daunting to some but it’s actually very simple when using rice paper as the ‘wonton wrappers’! Get rice paper sheets and slice them into 4. Layer the 3 of the cut-up rice paper sheets into a ‘star’ shape and dip in water. Place some filling on the wrapper and use the pointed edges to fold them towards the centre.

    Screenshot

    Ingredients You Need

    • rice paper sheets – rice paper sheets are gluten free by default. You can find them in asian grocery stores or Vietnamese grocers.
    • filling – tofu as protein and vegetables like shitake mushrooms, spring onions, cabbage
      • OR you can also prep the wontons ahead or use frozen wontons!
    • aromatics – minced ginger, minced garlic
    • sauce – soy sauce, rice wine vinegar, sesame oil, salt
    • spices – mushroom seasoning, 5-spice, white pepper
    • chili oil sauce – chili crisp, soy sauce, rice wine vinegar, agave and water

    Gluten free substitutions: Use gluten free soy sauce or tamari or coconut aminos. Use gluten free and vegan mushroom seasoning.

    Allium free substitutions: Use chopped coriander instead of spring onions. Omit minced garlic and use hing (asafoetida) instead.

    Print Recipe

    Chili Oil Rice Paper Dumplings

    These rice paper dumplings with a veggie filling topped with an addictive chili oil sauce is the comfort food that you didn’t know you needed!
    Prep Time45 minutes
    Cook Time15 minutes
    Total Time1 hour
    Servings: 6

    Ingredients

    • 20 sheets rice paper
    • 300 g extra firm tofu
    • 6 shitake mushrooms
    • 1/2 cup spring onions white and green parts
    • 1.5 cups shredded cabbage or chopped
    • 1/3 cup edamame
    • 1 tsp minced ginger
    • 1 tsp minced garlic
    • 1 tbsp light soy sauce
    • 1 tbsp rice wine vinegar
    • 1 tbsp mushroom seasoning
    • 1.5 tsp 5-spice
    • 2 tbsp sesame oil
    • 1/4 tsp white pepper
    • 1 tsp salt if required

    Chili Oil Sauce (for 6 dumplings)

    • 2 tsp chili crisp
    • 1 tbsp soy sauce
    • 1 tsp rice wine vinegar
    • 1 tsp sesame oil
    • 1 tsp agave
    • splash hot water

    Garnish

    • spring onions green parts only

    Instructions

    • Chop mushrooms, cabbage and spring onions finely. Crumble up extra firm tofu as well.
    • Add sesame oil to pan. Once heated, add minced ginger, garlic and sauté until fragrant.
    • Add mushrooms, cabbage and sauté them until they are half cooked. Add crumbled tofu and saute for a few more minutes.
    • Add in frozen edamame, spring onions in last and sauté for a few minutes.
    • Add in seasonings – soy sauce, vinegar, mushroom seasoning, 5-spice, white pepper and salt. Mix well.
    • Cut rice paper sheets into 4. Layer 3 sheets together to firm a star shape.
    • Wet the rice paper in water for a split second and lay it on a clean surface.
    • Place a spoonful of filling in the middle of the sheets and fold them towards the centre using the pointed sides and twist it to secure at the top.
    • Steam the dumplings in batches for 3-5 minutes.
    • Add all ingredients for the chili oil sauce and give it a good mix.
    • Drizzle the chili oil sauce on top of the dumplings and garnish with spring onions. Enjoy!
  • 10-Minute Spicy Chili Oil Wontons

    10-Minute Spicy Chili Oil Wontons

    These vegan ‘pork’ and vegetable wontons drenched in a spicy chili oil base are dreamy, addictive and make the perfect appetizer!

    Wontons are traditional Chinese dumplings that typically have stuffings like meat and vegetables. In this recipe, I substituted it with firm tofu and added in vegetables like shiitake mushrooms, cabbage and chopped spring onions.

    The folding process may be daunting to some but it’s actually very simple! Make sure you get SQUARE shaped wonton wrappers and place some filling on the wrapper. Get ready some water to make sure the wrapper sticks when you fold.

    Ingredients You Need

    • square wonton wrappers – most of them contain gluten, by default. You could use rice paper as a dumpling wrapper. If you happen to find other gluten free versions, please leave a comment below!
    • filling – tofu as protein and vegetables like shitake mushrooms, spring onions, cabbage
    • OR you can also prep the wontons ahead or use frozen wontons!
    • aromatics – minced ginger
    • sauce – soy sauce, rice wine vinegar, sesame oil, black pepper, salt
    • spices – gochugaru, five-spice powder

    Gluten free substitutions: Use rice paper instead of wheat-based wonton wrappers. Use gluten free soy sauce or tamari or coconut aminos.

    Allium free substitutions: Use chopped coriander instead of spring onions. Omit minced garlic and use hing (asafoetida) instead.

    Print Recipe

    10-min Spicy Chili Oil Wontons

    These vegan 'pork' and vegetable wontons drenched in a spicy chili oil base are dreamy, addictive and make the perfect appetizer!
    Prep Time1 hour
    Cook Time10 minutes
    Total Time1 hour 10 minutes
    Course: Appetizer, Side Dish
    Cuisine: Chinese
    Keyword: chili oil, dumplings
    Servings: 25 wontons

    Ingredients

    • 25-30 square wonton wrappers
    • 300 g extra firm tofu
    • 6 shitake mushrooms
    • 3 tbsp spring onions
    • 1.5 cups shredded cabbage
    • 1 tbsp soy sauce
    • 1 tsp rice wine vinegar
    • 1 tsp sesame oil
    • 1 tsp minced ginger
    • 1 tsp minced garlic
    • 1/4 tsp black pepper
    • salt if required
    • 25 frozen vegan wontons (if not making from scratch)

    Chili Oil Sauce

    • 1 tsp gochugaru
    • 1/2 tsp toasted sesame seeds
    • 1/4 tsp 5-spice powder
    • 1/2 tsp minced garlic
    • 2 tbsp sesame oil
    • 1 tsp chili oil
    • 1 tbsp light soy sauce
    • 1 tsp rice wine vinegar
    • 3 tbsp hot water

    Garnish

    • green part of spring onions

    Instructions

    • Chop mushrooms, cabbage and spring onions finely. Crumble up extra firm tofu as well.
    • Add sesame oil to pan. Once heated, add minced ginger and sauté until fragrant.
    • Add mushrooms, cabbage and sauté them until they are cooked. Add in spring onions in last and sauté for a few minutes.
    • Then add firm tofu, soy sauce, vinegar, black pepper & salt (if needed).
    • Fold 30 wantons as shown in my video (above). Boil them for 30 seconds-1 minute (they cook really fast!). When they float to the top, drain them and keep the water.
    • Add all dry spices to a heat-proof bowl. Heat up sesame oil and pour over the spices. Add soy sauce, rice wine vinegar and chili oil. Mix well.
    • Add dumplings to the sauce and give it a good toss until well-combined.
    • Garnish with chopped spring onions and toasted sesame seeds. Enjoy!