Best 4 Savory Steamed Vegan Dumplings Recipes

VEGETARIAN STEAMED DUMPLINGS

Steps:

• Preheat the oven to 200 degrees F.
• Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 20 minutes. After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl. Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine.
• To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
• Using a steaming apparatus of your choice, 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 will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.

VEGETARIAN STEAMED DUMPLINGS

Steps:

• Cut the block of tofu in half horizontally and put it between several layers of paper towels, set between two large plates, and top with a 28-ounce can from the pantry. Set aside for 20 minutes to extract as much whey as possible.
• Cut the tofu into 1/4-inch cubes and place in a large mixing bowl along with the carrots, cabbage, bell pepper, scallions, ginger, cilantro, soy sauce, hoisin sauce, sesame oil, egg, salt and pepper. Toss by hand to combine.
• To form the dumplings: Remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1 rounded teaspoon of the tofu mixture in the center of the wrapper. Fold into a triangle and then attach the ends, then brush two points with a little water and pinch together to make a wonton shape.
• Bring a large pot of at least 3 inches of water to a low boil. Brush a parchment paper round lightly with oil, then place into a steamer basket. Place dumplings onto the parchment and cover the steamer with the lid. Steam dumplings for 15 minutes, until dough is cooked and center has cooked through. Remove dumplings from steamer and serve!

SIMPLE VEGAN DUMPLINGS

Steps:

• Heat sesame oil in a large saute pan over medium heat.
• Add carrots, cabbage, and mushroom along with a large pinch of salt and pepper.
• Cook, stirring frequently, for 6-8 minutes or until the liquid from the veggies has been released and begins to evaporate.
• Add green onion, garlic, ginger, and soy sauce along with a pinch of salt and pepper.
• Cook for an additional minute. Then transfer the filling to a bowl and pop it in the fridge for about 10 minutes to cool completely.
• While the filling is cooling, combine dipping sauce ingredients and set aside.
• To assemble dumplings, wet the entire edge of the wrapper with water and add about a tablespoon of filling into the center of the wrapper.
• Fold the wrapper in half, creating a half-moon shape. Gently pat the bottom of the dumpling on the countertop to make sure it stands by itself.
• Continue with remaining filling until all 34 dumplings are complete.
• Heat 3 tablespoons olive oil in a large saute pan over medium heat.
• Saute dumplings in a batch of 7-8 depending on how large your pan is.
• Cook dumplings for 2 minutes or until a dark golden-brown crust forms on the bottom of the dumplings.
• Pour in 1/4 cup of water, cover pan, and let the dumplings steam for 2-4 minutes or until the water has evaporated.
• Remove the lid and allow the dumplings to get crisp on the bottom again.
• Garnish with cilantro, green onion, and sesame seeds. Serve with dipping sauce and enjoy!

SAVORY STEAMED VEGAN DUMPLINGS

Steps:

• Combine warm water and yeast in a small bowl and allow to sit until frothy, 10 to 15 minutes. Place mushrooms and tomatoes in a bowl and cover with warm water; let stand for 5 minutes. Drain mushrooms and tomatoes, chop coarsely, and set aside.
• Combine flour and cane sugar together in a large bowl. Add yeast mixture and olive oil. Stir well until mixture becomes kneadable; knead until well-blended. Add another 1 or 2 tablespoons of water only if needed to make dough moist enough. Turn dough onto a lightly floured surface and knead well for 5 minutes.
• Grease a bowl with olive oil. Form dough into a ball and place in the bowl; roll around to coat with oil. Cover the bowl with a damp towel and allow dough to rise in a warm place for 1 hour.
• While dough rises, heat canola oil in a deep saucepan over medium heat. Add garlic and cook until lightly golden, 1 to 2 minutes. Add green onions and cook for 1 minute. Add celery and cook for 1 minute. Add drained and chopped mushrooms and tomatoes; cook for 1 minute. Add zucchini and cook for 1 minute. Add bok choy and cook for 1 minute. Add spinach and cover the pan. Cook until wilted, 3 to 5 minutes.
• While vegetables cook, combine miso paste, tamari, and liquid aminos in a bowl. Add mixture to the saucepan with the vegetables and mix well. Remove saucepan from heat and allow dumpling filling to cool until safe to handle, 10 to 15 minutes.
• Punch dough down in the bowl; let rest 15 minutes more. Transfer dough to a floured work surface and roll into a 12-inch log. Cut log into 24 even pieces. Use a rolling pin to roll each piece into a 3-inch circle.
• Put 1 heaping teaspoon filling in the center of each dough circle. Bring edges up like a pouch, twist, and press down gently to seal.
• Place a wet paper towel or a cabbage leaf inside a steamer insert and arrange dumplings on top. Allow dumplings to rise for 15 minutes.
• Place steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Steam dumplings until they appear shiny, 10 to 12 minutes.