Insanely Amazing (Vegan!) Veggie Dumplings

I have to say, my cooking has gotten much more diverse in the last year than ever before. The culprit? Perhaps not so much veganism as a total financial overhaul requiring me to eat less take-out despite my constant craving for all foods Asian. This weekend’s Food Coup? Steamed vegetable dumplings. I don’t have any measurements, but just eyeball it and adjust to your liking.

The Filling:

The process -- Filling done, and beginning to make the dumplings

  • Steamed sweet potatoes and spinach
  • Firm tofu
  • Tofutti Better than Cream Cheese
  • Chili oil
  • Fresh minced ginger
  • Minced scallions
  1. Combine and mash all filling ingredients together, to your taste. (Really, you can use anything in these you’d like.)
  2. Lay out wonton wrappers (I get mine at Whole Foods). Place a small ball of filling in the center of each wrapper. Dip your finger tips in water and wet each side of the wrapper. Then fold up–you can fold them into triangles, or you can join each corner at the top (as I did–I find they’re easier to eat this way), or fold them however you like. Just make sure you pinch the seams together so they don’t come apart.
  3. The last of the dumplings, ready to be sealed up.

    Place your dumplings in a bamboo steamer (you can also use a vegetable steamer if you don’t have a bamboo one–either are available at Bed Bath and Beyond–just make sure the water doesn’t reach the bottom holes and soak your dumplings) over a pan or wok filled about an inch with water. Cover and bring water to a simmer.

  4. Allow dumplings to steam for 5-10 minutes, or until wonton wrapper is soft.
  5. Serve with dipping sauce and enjoy!


Into the steamer






The Dipping Sauce:

  • 1/3 parts rice vinegar
  • 2/3 parts shoyu or soy sauce
  • Fresh minced ginger
  • Minced scallions

This can be prepared any time during the dumpling process. I prefer to make mine first so the liquid soaks in more of the flavor of the scallions and ginger.

And serve!




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