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The Best Damn Vegan Dumplings with Easy Peanut Sauce

June 3, 2016 By Carrots and Flowers

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.

vegan dumplings with peanut sauce vegan dumplings with peanut sauce vegan dumplings with peanut sauce

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.

vegan dumplings with peanut sauce

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)!

vegan dumplings with peanut sauce 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.

vegan dumplings with peanut sauce

5.0 from 1 reviews
The Best Damn Vegan Dumplings with Easy Peanut Sauce
 
Save Print
Prep time
20 mins
Cook time
25 mins
Total time
45 mins
 
Savory, scrumptious vegan dumplings with bok choy, baked tofu, and shitake mushrooms. Served with easy peanut sauce for dipping and drizzling!
Author: Carrots and Flowers
Recipe type: Appetizer
Cuisine: Vegan, Asian
Serves: 25-30 dumplings
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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)
  5. 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.
  6. Serve with Easy Peanut Sauce and enjoy!
Notes
*If you have leftover filling it tastes great over a bed of rice!
3.5.3226

 

vegan dumplings with peanut sauce

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!

vegan dumplings with peanut saucevegan dumplings with peanut sauce

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!

vegan dumplings with peanut sauce

If you enjoyed this recipe, be sure to check out our Tempeh Lettuce Cups and our Vegan Crab Cakes with Tahini Dill!

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Tagged With: Appetizer, Asian, Dinner, Dumplings, gyoza, Peanut Sauce, potstickers

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Comments

  1. Deleight Sudmeier says

    August 30, 2016 at 9:17 pm

    what is the miso used for?

    Reply
    • Carrots and Flowers says

      December 27, 2016 at 5:56 pm

      Hey there, just saw this! The miso adds a savory umami flavor. 🙂

      Reply
      • Taylor George says

        January 11, 2017 at 11:45 pm

        The miso isn’t added anywhere in your recipe. When do we add it??

        Reply
        • Carrots and Flowers says

          January 28, 2017 at 10:58 pm

          With the ginger! Just updated the recipe. 🙂

          Reply
        • Anita says

          February 3, 2018 at 2:34 am

          Added when you cook the fillings. It says it there.

          Reply
  2. Jill says

    January 6, 2017 at 8:42 pm

    Where can I find the dumpling wrappers? i can’t find them at whole foods or other places

    Reply
    • Carrots and Flowers says

      January 28, 2017 at 11:00 pm

      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!

      Reply
      • Veg4life says

        February 2, 2017 at 12:14 pm

        Is there a brand name that we can look for?

        Reply
  3. Joelle says

    February 1, 2017 at 3:25 pm

    These look amazing! Have you tried freezing them?

    Reply
  4. Deborah says

    February 1, 2017 at 5:54 pm

    Any experience cooking them in an air fryer?

    Reply
  5. Lauren says

    February 1, 2017 at 6:05 pm

    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

    Reply
  6. Jamilyn says

    February 18, 2017 at 8:01 pm

    Tried these today! They were amazing! The wrappers where hard to find, but this recipe is bomb!

    Reply
  7. Scott says

    September 25, 2017 at 6:08 pm

    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! :).

    Reply
  8. Maddie says

    July 30, 2018 at 7:27 pm

    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!!

    Reply
    • Carrots and Flowers says

      August 18, 2018 at 6:34 pm

      Thanks for sharing Maddie! I’m so happy you enjoy the recipe. Very smart to make all fifty at once!

      Reply
  9. Freja says

    September 9, 2018 at 11:21 pm

    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.

    Reply
  10. Hanna says

    January 19, 2019 at 4:12 pm

    Hey! I can’t find any teriyaki packaged tofu near me. What size was the package and could we easily make our own?

    Reply
  11. Natalie says

    June 24, 2019 at 5:07 am

    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!

    Reply
  12. Brooke says

    August 23, 2019 at 12:35 am

    These are really, really, really amazing! Loved the sauce. Honestly, loved everything.

    Reply
  13. Robert Mitchell says

    January 31, 2020 at 6:57 pm

    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!!!

    Reply
  14. Ruth says

    March 24, 2020 at 11:18 pm

    Hi i can’t get teriyaki tofu here in London. Could i make it?

    Reply
    • Carrots and Flowers says

      April 7, 2020 at 3:42 am

      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!

      Reply
  15. Luke V says

    April 18, 2020 at 8:57 pm

    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!

    Reply

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Hi, I'm Megan aka Carrots & Flowers. I make delicious plant-based recipes for people who love to eat and want to feel good about it! I especially love vegan cheese, 30-minute meals, and kid-friendly options.

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