I know, I know. The Best Damn Vegan Dumplings? That’s a bold statement. But please believe me when I tell you these ARE the Best Damn Vegan Dumplings I have ever had. EVER.
In the past, I haven’t had much luck with Asian-style food. Ingredients like soy sauce and sesame oil aren’t things I normally cook with so this type of food never came naturally to me. My Asian dishes would taste good, but not AMAZING. Like they were missing the magic. Well let me tell you, there must have been some magic in my kitchen when I created these because they are incredible! Maybe it’s the addition of purple cauliflower? (My favorite food, it’s just soooo pretty.) All I know is that these are by far the Best Damn Vegan Dumplings I’ve ever tasted and I LOVE vegan dumplings.
The easy peanut sauce takes the flavor over the edge! It’s the perfect combination of sweet, savory, and salty. The peanut sauce is a wonderful complement to the Best Damn Vegan Dumplings. It’s just a bit creamy and takes literally 2 minutes to prepare.
We had help folding our Vegan Dumplings from our friend, Gareth! He’s a long time vegan (20 years) and is in town visiting us from Hawaii. He was such a help in the kitchen. Thanks Gareth! He also takes really stunning photos (check out his Instagram here)!
 These Vegan Dumplings are easy to prepare! We could only find eggless dumpling wrapper in a square, so we cut them using the rim of a glass. We pan fried our Vegan Dumplings in the tiniest bit of oil since we don’t have a steamer.
If you choose to steam your Vegan Dumplings, bring 1/4 to 1/2-inch of water to a simmer over medium heat. Spray the steamer’s surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as you can fit in your steamer without them touching so they don’t stick together. Cover and steam for 10 to 12 minutes over medium heat.
- 1 package Teriyaki style baked tofu
- 1 small head cauliflower
- 1 cup green onion, chopped
- 2 cups bok choy leaves
- 3 cloves garlic, minced
- 1½ cups fresh shitake mushrooms
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce or tamari
- 2 teaspoon minced ginger
- 2 teaspoon miso paste, white or yellow
- eggless dumpling wrappers
- water for sealing dumplings
- Easy Peanut Sauce
- 4 tablespoons peanut butter
- 4 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 2 teaspoons minced ginger
- Chop the tofu into large cubes and break the cauliflower into pieces, trimming off the large stems. In a large skillet, heat the sesame oil on medium high. Add the cauliflower and sauté for 3 minutes. Stir in the garlic and cook for another minute.
- Add the tofu, green onion, shitake mushrooms, miso, and ginger. Stir to combine then add the bok choy. Sauté for another 1-2 minutes then pour the soy sauce over the veggie mixture. Cook for 8-10 minutes until the water from the bok choy and shitake is released and cooked off.
- 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!
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These Vegan Dumplings are so damn tasty! We were scarfing them down just as quickly as we were making them. The filling can be made ahead of time and frozen. Be sure to thaw the Vegan Dumpling filling completely before wrapping them. Drain any excess liquid from the thawed filling before making your Vegan Dumplings!
Did you try the recipe for the Best Damn Vegan Dumplings with Easy Peanut Sauce? Leave us a comment and tell us all about it! While you’re at it, post a photo of your Vegan Dumplings on Instagram with the tag #carrotsandflowers 🙂 We love seeing your photos!
If you haven’t tried the recipe but want to save it for later, pin the photo below!
If you enjoyed this recipe, be sure to check out our Tempeh Lettuce Cups and our Vegan Crab Cakes with Tahini Dill!
what is the miso used for?
Hey there, just saw this! The miso adds a savory umami flavor. 🙂
The miso isn’t added anywhere in your recipe. When do we add it??
With the ginger! Just updated the recipe. 🙂
Added when you cook the fillings. It says it there.
Where can I find the dumpling wrappers? i can’t find them at whole foods or other places
We buy ours at a store called Gelsons in LA and also a smaller market called Fresco Community Market. I would check Asian markets and also call ahead to grocery stores before you go to not waste a trip. They aren’t super easy to find so we always stock up and store them in the freezer!
Is there a brand name that we can look for?
These look amazing! Have you tried freezing them?
Any experience cooking them in an air fryer?
yum yum yum YUM! After OD’ing on cauli buffalo wings this weekend I think I know the tasty, delicious fate of that head of cauliflower sitting in my fridge! Thank you for all that you do and for the positivity you share with the world. <3
Tried these today! They were amazing! The wrappers where hard to find, but this recipe is bomb!
Great recipe! Made these last night. I used organic peanut butter so it was a bit runny to begin with. I wound up using some regular PB to thicken it up. Wrappers can be found at T&T Market for those in Alberta/BC. I did underestimate the amount of time to take folding the dumplings but learned something new! :).
I have made these no less than 5 times and every time they are a huge hit. The dumpling wrappers I get come in packs of 50 so you bet your ass I make all 50 at once. A labor of love but holy moly so worth it. Thanks for a great recipe!!
Thanks for sharing Maddie! I’m so happy you enjoy the recipe. Very smart to make all fifty at once!
This is the most delicious and easily adaptable vegan dumplings recipe Ive found…. But its SO good I can eat 10 at once….. is there anyway we could get nutrition info on this recipe? Thanks.
Hey! I can’t find any teriyaki packaged tofu near me. What size was the package and could we easily make our own?
Just made these tonight and they were awesome! The miso is a must add. Froze half of my dumplings on a sheet before putting in a bag. Don’t know why I bothered because I’ll probably be eating them tomorrow!
These are really, really, really amazing! Loved the sauce. Honestly, loved everything.
These are really the best damn vegan dumplings ! I don’t really love peanut sauce but just plane with soy sauce does me good! Thanks so much!!!
Hi i can’t get teriyaki tofu here in London. Could i make it?
Hey Ruth! I don’t think it’d be worth the trouble. I would use a store bought very firm baked or smoked tofu instead. There’s plenty of flavor to be had from the seasoning and sauce. Hope this helps!
This was a solid base recipe but I added more seasoning after the first batch – white pepper, chili oil sediment, and salt helped for me. Adding 1/4 cup water to each batch and covering after the initial fry help get it a more restaurant-like texture as well.
I needed edits but will keep this one saved as I love the overall contents and the amazing sauce – thank you for the recipe!