Remove from heat and let cool for 5 minutes. While the veggies are cooling, combine all ingredients for the Easy Peanut Sauce in a bowl and whisk together until smooth.
Transfer the veggie mixture from the skillet into a large food processor bowl. Pulse for 2-3 minutes for 10 seconds at a time until you reach the desired consistency. You want it to be mostly smooth but not a homogenous paste. (so still a tad chunky)
Place an eggless dumpling wrapper on a lightly floured surface. Spoon one heaping teaspoon into the center of the wrapper and carefully moisten the outer rim of the wrapper. Fold the Vegan Dumpling in half and press the edges together to seal them, making sure to remove all air from the center. Pinch the sealed edges in a visually pleasing fashion (or leave them flat) and cook them in a lightly oiled pan over medium heat for about 2 minutes on each side. Watch them as they tend to brown quickly.
Serve with Easy Peanut Sauce and enjoy!
Notes
*If you have leftover filling it tastes great over a bed of rice!
Recipe by Carrots and Flowers at https://www.carrotsandflowers.com/best-damn-vegan-dumplings-recipe/