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!
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!
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