I think we can all agree that dumplings are one of the greatest foods ever created! These vegan dumplings are filled with plant-based beef and flavored with basil, green onion, and red curry. They are so delicious!
I teamed up with my friends at Chef’s Choice to bring you this irresistible recipe. Chef’s Choice makes the world’s creamiest coconut milk. (seriously of all time) and their curry pastes are the best I’ve tried! This vegan dumpling recipe calls for Chef’s Choice red curry paste, which is packed with flavor and just the right amount of heat. You’re going to love it!
The creamy red curry soup can be made very thick like a dipping sauce, or you can add the optional broth to make it more soup like. Either way, these are my new favorite vegan dumplings!
Be sure to let me know what you think when you try them! Post a photo on Instagram tagging @carrotsandflowers so I can admire your beautiful dumplings!
If you enjoyed this recipe, check out my Vegan Dumplings with Peanut Sauce! To save this recipe for later, Pin the photo below!
- 2 green onions
- 4 cloves garlic
- 4 tsp minced ginger, divided
- 4 tsp soy sauce
- 2 tsp Chef's Choice red curry paste
- 8oz vegan ground beef
- 3 tbsp minced fresh basil
- Egg-free dumpling or wonton wrappers
- Red Curry Broth
- ⅓ white onion, finely diced
- 2 bell peppers
- 2 tbsp oil, divided
- 3 tbsp Chef's Choice red curry paste
- 1 can Chef's Choice coconut milk
- 2 cups vegetable broth
- 2 tsp maple syrup
- juice of 1 lime
- 2 tbsp cilantro leaves
- Very finely mince the green onion, basil, and garlic. Add the basil, green onion, garlic, and ginger to a large mixing bowl, along with the vegan ground beef, soy sauce, and curry paste. Mix well.
- Place a small bowl of water on a clean, dry cutting board. With your finger or a pastry brush, moisten the edges of a wonton. Place 2 full tbsp of vegan beef mixture in the middle. If using square wrappers, bring 2 opposite corners together, then the other two corners to the middle to meet. Seal the edges ensuring no air pockets remain. If using round wrappers, fold them in half and seal the edges while removing air. Carefully bring the two corners together, gently forming the dumpling into a circle. Set aside.
- Dice the white onion. Thinly slice the red peppers. Heat 1 tbsp oil in a pan over medium high heat. Add the curry paste. Sauté for 1 minute, stirring occasionally, then add the onion. Cook for 2 minutes, then add the peppers. Stir and cook for 1 minute.
- Add the coconut milk and maple syrup. This makes a very thick, sauce-like broth for dipping the dumplings. If you want a thinner, soup-like consistency, add the optional veggie broth. Cover and reduce heat to low.
- Heat 1 tbsp oil in a large, heavy skillet set over medium-high heat. Place the dumplings close together in the pan and cook for 1-2 minutes undisturbed, so they develop a deep golden crust on the bottom.
- Pour about ¼ cup water into the pan and cover. Reduce heat to medium to steam. Uncover and cook until the dumplings are crisp.
- Divide the red curry coconut soup between shallow serving bowls. Place the dumplings on top. Garnish with cilantro and a squeeze of lime juice.