Vegetarian Dumpling Recipe

2026-03-16 · Chinese Cuisine, Cooking Tutorial, Dumpling Recipe, Healthy Eating, Vegetarian Dumplings

Vegetarian Pan-Fried Dumplings

Ingredients:

Filling: 3 tablespoons of oil, half a large cabbage, ginger, dried shiitake mushrooms to taste, 2 tablespoons of soy sauce, salt; Dumpling skin: 2 cups of flour, 1 cup of warm water

Instructions:

Make the dough. Place the flour in a bowl, slowly add warm water while stirring until all the flour turns into dough. Cover with a damp towel and let it rest for 10 minutes.
Make the filling. Chop the cabbage finely, drain the water, mince the ginger, and mix with the sautéed shiitake mushrooms and salt. A secret tip: adding a little soy sauce makes it delicious, even with just 3 simple ingredients!

Wrap the dumplings. Roll the rested dough into small round balls, use a rolling pin to flatten them into round dumpling skins, and wrap the filling inside!

Pan-fry the dumplings. It’s best to use a frying pan. After the pan is hot, add 3 teaspoons of oil, place the dumplings in and fry for about 3 minutes. Add a little water to the pan, cover with a lid, and steam for a while. Once the water evaporates, turn the heat to medium, uncover, stir-fry a bit, and they are ready to serve!

Serve with dipping sauce, come on, enjoy the pan-fried dumplings!

Vegetarian dumplings are delicious, but there are some tips to making them. When making vegetarian dumplings, it is important to pay attention to the filling. Depending on personal taste, you can choose different flavors for the dumpling filling. With a certain foundation in the food pyramid, you can even develop your own favorite flavors. The quality of the filling directly determines the quality of the dumplings.

1. Carrot Dumplings

Grate and chop the carrot + salt + minced celery + oil + vegetarian seasoning, mix into a filling, and then you can make small dumplings! One more thing to mention, when eating carrot filling dumplings or buns, it is not advisable to dip them in vinegar, as the acidity can destroy the carotene.

2. Five-Color Vegetarian Dumplings - New Method:

One cucumber, one green pepper, half a carrot (red carrot), 2-3 leaves of cabbage (with stems), 5-6 shiitake mushrooms. Chop everything finely... The cabbage (add a small spoon of salt) and cucumber should be hand-squeezed to dry. Combine the filling: mix together, add vegetarian chicken essence (more is better), vegetarian oyster sauce (this will help the filling stick together), a little soy sauce, pepper powder, and vegetable oil... Done (make sure to prepare the dough first for elasticity~~). This ratio can make 40 small dumplings.

3. Cabbage and Carrot Dumplings

Filling: finely chopped cabbage (white cabbage), small diced carrots, diced mushrooms (peanuts can be omitted), a little fried bread crumbs, and a bit of oil, ginger, and five-spice salt.

4. Cabbage and Black Fungus Dumplings

Ingredients:

Carrot, cabbage (most), shiitake mushrooms, black fungus, vermicelli, all chopped and mixed with salad oil and salt. No need to cook.

Instructions:

Use homemade flour to make the dough into skins, wrap the filling, and boil in water when it boils.

Dipping vinegar recipe: mix vinegar with a little soy sauce and a little sesame oil (you can also add chili oil or mustard according to personal taste).

5. Simple and Easy Vegetarian Dumpling Recipe

Choose your favorite wild vegetables and tofu (mashed) and add a bit of sesame oil for the filling. Use the prepared skins to wrap the dumplings.

Bean sprouts, green peppers (slightly spicy) mixed with oil, use the prepared skins to wrap the dumplings.

(Or cabbage or bok choy), red carrots, gluten or fried dough sticks, shiitake mushrooms, water chestnuts, all chopped and mixed with sesame oil, mushroom essence, etc., stir-fried. Wrap well. Steam until cooked.

6. Traditional Tianjin Vegetarian Dumpling Filling

Vegetarian dumplings are all about the "vegetarian" aspect. Ordinary families hope that the new year will be smooth and peaceful, in Tianjin dialect, it means "living quietly for a year." The vegetarian dumpling filling includes cabbage, dried tofu, black fungus, vermicelli, daylily, and most importantly, fermented tofu and sesame oil. Chop all the ingredients finely, mix with fermented tofu and sesame oil for seasoning, and the filling is ready.
When wrapping the vegetarian dumplings for the first day of the new year, the filling made from gluten, dried tofu, bean sprouts, and vermicelli ensures a clean and pure year...
Fried vegetarian rolls use tofu skin as the wrapper, filled with mung bean sprouts, dried tofu, vermicelli, and cilantro mixed with sesame sauce, fermented tofu, sesame oil, ginger, and other seasonings, then rolled up and cut into sections, with both ends glued with dough and fried in oil. Fried vegetarian rolls are golden brown, crispy on the outside and tender on the inside, light and tasty, a specialty snack from Tianjin.
Vegetarian buns were sold in Tianjin's vegetarian bun shops or steamed food shops, made with chopped vermicelli, dried tofu, and a bit of mung bean sprouts, mixed with sesame sauce, fermented tofu juice, and sesame oil, then wrapped into buns. The tops of the buns should be pinched into a flower shape.
Soup dumplings: when you bite into them, a lot of juice flows out. This is achieved by adding water-rich vegetables like cabbage or zucchini to the filling. Of course, it may leak a bit when wrapping, but as long as handled properly, it’s not a problem.

7. Cabbage and Shiitake Mushroom Dumplings

Ingredients:

Half a cabbage, six shiitake mushrooms, one carrot, one piece of ginger (for two people, increase the main ingredients if serving more).

Instructions:

First, chop the cabbage finely, wrap it in cheesecloth, and squeeze out the water until no more water flows out.
Then, chop the soaked shiitake mushrooms after removing the hard stems, grate the carrot finely and squeeze out some water. Heat two tablespoons of peanut oil in a pan, add 7-8 peppercorns to fry until fragrant, then remove. Add the chopped shiitake mushrooms to the oil, stir-fry, and add a few drops of dark soy sauce and a little sugar. Stir-fry a few more times until fragrant, then set aside.
Mince the ginger according to taste, set aside.
Place the cabbage and carrot in a large container, add a tablespoon of sesame oil, and mix well to ensure all the vegetable pieces are evenly coated with oil. Then add the sautéed shiitake mushrooms and ginger, add salt, a little mushroom essence, and five-spice powder, and mix well to complete the soup dumpling filling!

When wrapping, if the filling leaks water, it’s okay; just elevate one side of the filling bowl, and the water will naturally flow to the lower side. Because I am quite skilled at wrapping dumplings, I always like to wrap fillings with some moisture, as they are really delicious when boiled and burst with flavor!

8. Celery Filling:

Ingredients:

1 pound of celery, 1 sheet of tofu skin (or dried tofu), 1 carrot, 1 piece of ginger.

Instructions:

Remove the old stems and leaves from the celery (you can leave some tender leaves), wash it, and blanch it in boiling water for about twenty seconds, then remove and chop finely, squeezing out the water.
Cut the tofu skin into small pieces, heat 1 tablespoon of peanut oil in a pan, add a few peppercorns to fry until fragrant, then remove. Add the tofu skin to the oil and stir-fry, adding a few drops of soy sauce, then set aside.
Mince the ginger.
Place the celery, tofu skin, and minced ginger in a large container, add salt, a little sugar, a little pepper powder, and mushroom essence, and mix well!