Enjoy these delicious vegan dumplings with a mixed vegetable filling – perfect as an appetizer, snack, or main. Plus, these vegetable gyoza are egg-free, dairy-free, meat-free, and gluten-free!
After enjoying lots of my favorite Chinese New Year treats a few days ago, I realized how infrequently I share my love for Asian-inspired recipes (although I do devour homemade Veggie Lo Mein at least once a fortnight!). With that in mind, I recently shared my recipe for Homemade Dumpling Wrappers, and now it’s time to put them to use with these delicious veggie-stuffed vegan dumplings.
Flavor-Packed, Gluten-Free Vegetable Dumplings
Luckily, the dumpling wrappers are naturally plant-based – perfect for making vegan or vegetarian dumplings. Plus, I’ve included methods for wheat and gluten-free dough – so no-one has to miss out.
While homemade dumplings can take a little while to prepare, I find the process quite relaxing, and – if you have a busy household- you can always get others to join in! In fact, I love to make up a massive batch of these vegetable gyoza and store them in the freezer – ready to pull out at a moment’s notice.
This recipe is also super versatile. I created a filling made up of some of my favorite veggies. However, there are tons of ways to adapt this to personal taste (and what you have available).
Best of all, though, while these dumplings are absolutely packed with vegetables, they still feel indulgent. With the crispy skin and a choice of dipping sauces, no-one will be missing meat when served these vegan dumplings!
What Are Dumplings? (Potstickers vs. Gyoza)
There are tons of different varieties when it comes to Asian dumplings (jiaozi); some that are boiled, some steamed, some fried. The type of ‘wrapper’ used can also change from a glutinous rice wrapper to egg-based wrappers or even general all-purpose options (like I’ve used here).
For this vegan dumpling recipe, I’ve actually made a type of Asian dumpling somewhere between a Chinese potsticker and Japanese gyoza. If you’re wondering what the difference is between gyoza and potstickers. Well, not much;
- Both are made with the same wrapper – though gyoza is usually thinner.
- The dumpling fillings include similar ingredients, though veggie gyoza tend to be more finely textured.
- Plus, both potstickers and gyoza use the ‘fry-steam-fry’ cooking method that enables a soft tender outside with a crispy fried bottom. The only difference is that, due to the thinner skin, gyoza can crisp up more.
For that reason, I admit I tend to use the names interchangeably for this particular recipe. For more information about the differences, check out this article.
- Dumpling wrappers: I use homemade wrapper dough that is naturally vegan and can be made gluten-free. In fact, all dumplings you see in the photos here were made completely gluten-free! Feel free to use store-bought wrappers, though.
- Vegetables: I used a combination of shredded cabbage, carrot, zucchini, and red pepper. Though this is versatile; mushrooms, leek, tofu, onion, spinach, etc., will all work well.
- Garlic & Ginger: Add a lot of flavors.
- Tamari: You can also use soy sauce or coconut aminos.
- Peanut Butter: Optional, but adds that ‘little something special.
- Seasonings: Salt, pepper, and red pepper flakes (optional).
- Oil: For frying the vegetable gyoza.
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
How To Make Vegan Dumplings
Step 1: Prepare the dumpling wrappers
- Make a batch of this dumpling dough (for regular or gluten-free dumpling wrappers) and place it wrapped in cling film into the fridge to chill for 30 minutes. The full instructions on how to make the dumpling wrappers are described in the linked recipe. Alternatively, you can use store-bought dumpling wrappers.
Step 2: Make the vegetable dumpling filling
- Add the garlic and ginger to a heated pan with 1/2 tbsp oil and sauté for a minute, stirring frequently (you want them to become translucent, not browned). Then add in the finely shredded red pepper, zucchini, carrot, and cabbage.
- Stir to combine, then add in all spices, tamari, and peanut butter (optional). Mix again and cook for between 5-6 minutes, stirring frequently. Taste the filling and add more seasonings if needed.
Step 3: Assemble the vegetable dumplings
- Add 2 teaspoons of the vegetable filling to the middle of each wrapper. Then, use a finger dipped in water to run along the edges of the wrapper.
- Pleat the dumpling according to the step-by-step photos below, and make sure to cover any prepared ones with cling film or a damp towel while you repeat this with all the wrappers/filling (to stop them from drying out).
There are tons of ways that you can pleat/fold homemade dumplings. The method I’ve used is just one of many – called the one-directional pleat. You could also just fold the filled wrappers in half and pinch the edges tightly with your fingers.
Step 4: How to steam dumplings
- Heat 1 tbsp of oil in a large skillet over medium heat and add about 10-15 dumplings (depending on the size you make them) to the pan, allowing them to fry for 2 minutes.
- Then, pour 1/2 cup (120 ml) of water into the pan and cover it with a lid, reducing the heat to medium-low.
- Steam the veggie dumplings until the water has nearly all evaporated (around 8-10 minutes), remove the lid, increase the heat to medium-high, and fry for a further 1-2 minutes to crisp up the bottom of the dumplings.
There are several gyoza sauce options you can serve with these dumplings. I like to use this Chinese Garlic Sauce or Hoisin Sauce. Optionally, garnish with some toasted sesame seeds and sliced green onion or cilantro, and enjoy!
To Make-Ahead & Store
These gluten-free dumplings are best enjoyed immediately after cooking. However, if you have any leftovers, store them in an airtight container (to stop them from drying out) in the fridge for up to 3 days.
Can You Make These Vegan Dumplings Ahead?
Yes, you can prepare and freeze the uncooked vegetable dumplings. To do so, place them on a baking sheet/wooden board with space in-between and freeze for about an hour, till solid. Then transfer to an airtight container/bag and freeze for up to 1 month.
Allow them to thaw overnight in the refrigerator or cook them from frozen.
The prepared (uncooked) vegan potstickers can also be stored, wrapped tightly, in the refrigerator for up to 1-2 days.
How To Cook Frozen Dumplings?
Follow the same instructions as described in the recipe, but add a little extra water and steam the veggie dumplings for 2-3 minutes extra.
What If My Gluten-Free Dumplings Get Cracks While Pleating?
Gluten-free dough can be a bit more fragile, this is normal. Tiny cracks tend to fix themselves as the dumplings are steamed. However, if you get any large cracks, feel free to patch them with a little extra dumpling dough. Smooth the edges with a little water, and they’re good as new.
Recipe Top Tips & Notes
- If you’re new to dumpling making, then homemade wrappers can be much easier to work with and fold as they’re softer and more stretchy. But don’t stress too much about how ‘pretty’ the vegetable dumplings are right from the get-go. You don’t want to see the first ones I made, haha. Practice makes perfect!
- Use water to seal the wrappers when making these vegetable gyoza, as they’ll be covered in starch, so they won’t easily seal otherwise.
- When working with vegan or vegetarian dumplings, the filling will be more ‘loose’, so be patient when pleating as they can be a little finicky. You could also blend the filling for a few seconds if you prefer.
More Asian-Inspired Recipes:
- Asian Vegetable Stir-Fry Noodles
- Kung Pao Cauliflower
- Vegan Asian Cabbage Rolls
- Hibachi Fried Rice
- Yum Yum Sauce
- Spicy Sriracha Noodles
- Creamy Vegan Ramen
If you try my recipe for gluten-free vegan dumplings, I’d love a comment and ★★★★★ recipe rating below. Please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing them.
Gluten-Free Vegan Dumplings
- 1/2 tbsp oil + more for frying
- 3 garlic cloves minced
- 2 tsp minced ginger
- 3 cups (270 g) finely shredded cabbage
- 1 1/2 cups (150 g) shredded carrot
- 1 cup (120 g) shredded zucchini
- 1/2 cup (60 g) finely sliced red pepper
- 1 tbsp tamari or soy sauce, or coconut aminos
- 1/2 tsp each of sea salt and ground pepper
- Red pepper flakes to taste (optional)
- 1 tbsp peanut butter (optional)
- 1 batch of dumpling wrappers or use store-bought
Make the wrappers:
- Make a batch of this dumpling dough and place it wrapped in cling film into the fridge to chill for 30 minutes. (Alternatively, you can use store-bought dumpling wrappers).
Make the filling:
- Meanwhile, heat 1/2 tbsp of oil in a pan over medium heat, then add minced garlic, and ginger. Fry for about a minute, stirring frequently, then add in red pepper, zucchini, carrot, and shredded cabbage.
- Stir to combine, then add in all spices, tamari, and peanut butter (optional). Mix again and cook for about 5-6 minutes, stirring frequently. Taste the filling and add more seasonings if needed.
- Make the wrappers as described in the wrapper recipe, then add 2 teaspoons of the filling to the middle of a wrapper. Use a finger dipped in water to run along the edges of the wrapper.
- Then pleat the dumplings (check the step-by-step photos in the blog post above). Make sure to cover the dumplings with cling film or a damp towel, to keep them from drying out. Repeat this step with all remaining wrappers.
Cook the dumplings:
- Heat about 1 tablespoon oil in a skillet over medium heat. Add in about 10-15 dumplings (depending on the size you make them) and let them fry for 2 minutes.
- Pour in 1/2 cup (120 ml) of water into the pan, cover the pan with a lid, and reduce the heat to medium-low.
- Let the dumplings steam until the water has almost evaporated, about 8-10 minutes. Remove the lid and increase the heat to medium-high. Fry for a further 1-2 minutes to crisp up the bottom of the dumplings.
Video Of The Recipe
- These dumplings are best enjoyed immediately after cooking. However, if you have any leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat them in a pan with a little water and a lid.
- Check the step-by-step photos and freezing instructions in the blog post above.
Nutrition information is an estimate and has been calculated automatically