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Vegan dumplings with spicy dipping sauce
5 from 48 votes

Vegan dumplings with spicy dipping sauce

These vegan dumplings feature homemade dough wrapped around a filling of five-spice tofu, Chinese chives, shiitake mushrooms, and carrots, seasoned with ginger, scallions, Sichuan peppercorn, and soy sauce. The dumplings are then pan-fried to achieve a crispy bottom and tender wrapper, served alongside a spicy dipping sauce with chili flakes, Sichuan peppercorn, and black rice vinegar. The combination balances savory, aromatic, and spicy tones, making the dumplings flavorful and satisfying.

Prep Time
20 mins
Cook Time
15 mins
Rest
1 hr
Total Time
1 hr 35 mins
Servings: 30 dumplings
Calories: 481 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

For the wrappers
  • 250 g all-purpose flour about 2 cups, plus some for dusting
  • 130 ml water ½ cup+2 teaspoon (see note 1)
For the filling
  • 150 g five-spice tofu finely chopped, about 1 cup, or smoked tofu
  • 70 g Chinese chives finely chopped, about 1 cup
  • 6 shiitake mushrooms finely chopped, about ⅓ cup (see note 2)
  • 50 g carrot grated, about ½ cup
  • 1 tablespoon scallions finely chopped
  • ½ teaspoon ginger minced
  • ¼ teaspoon Sichuan peppercorn ground
  • 1 tablespoon neutral cooking oil generic cooking oil
  • 2 teaspoon soy sauce light
  • ¼ teaspoon sesame oil
  • ¼ teaspoon salt or to taste
For frying
  • neutral cooking oil generic cooking oil
  • water
For the dipping sauce
  • 1 tablespoon neutral cooking oil generic cooking oil
  • 1 teaspoon chili flakes
  • ¼ teaspoon Sichuan peppercorn ground
  • 1 teaspoon scallions finely chopped
  • 1 pinch sugar
  • 2 teaspoon soy sauce light
  • 2 teaspoon black rice vinegar

Instructions

Make the dough
    Cup of Yum
  1. In a mixing bowl, add water to the flour gradually. Mix with chopsticks/spatula until no more loose flour can be seen. Combine and knead into a dough. 
  2. Leave to rest (covered) for 10-15 minutes then knead again until smooth (see note 3).
  3. Cover and rest for a further 30-60 minutes until it becomes soft.
Prepare the filling
  1. Put tofu, Chinese chive, mushroom and carrot into a large bowl. Place scallions, ginger and ground Sichuan pepper on top.
  2. Heat the oil until smoke appears. Pour it over scallions, ginger and Sichuan pepper.
  3. Add light soy sauce, sesame oil and salt. Mix well.
Roll the wrappers
  1. Divide the dough into three parts.
  2. Roll one part into a rope then cut into 10 equal sections (cover the rest to prevent them from drying out).
  3. Press each piece into a small disc with the palm of your hand.
  4. Use a rolling pin to flatten it into a thin disc. Dust with flour if it sticks.
Assemble the dumplings
  1. Place a spoonful of filling on the wrapper.
  2. Fold and seal the middle part.
  3. Make 2-4 pleats from each end.
  4. Press all around the edge to seal completely.
Fry the dumplings
  1. Coat a frying pan with a thin layer of oil. Heat up over high heat. Place the dumplings in the pan.
  2. When the bottom part becomes golden brown, pour in water (enough to cover ⅓ of the dumplings) then cover with a lid.
  3. Uncover when the water evaporates completely. Cook another 30 seconds to crisp up.
Prepare the sauce
  1. Heat the oil until smoke appears. Put chilli flakes, ground Sichuan pepper, scallion and sugar into a bowl. Pour hot oil over.
  2. Add light soy sauce, black rice vinegar. Mix well.
Make-ahead tips
  1. Right after the dumplings are assembled, lay them on a tray to freeze (dust with flour or line with parchment paper). Then put them in an air-tight bag when frozen.
  2. Whenever you need to cook them, pan fry the usual way without defrosting.

Notes

  • Flour-to-water ratios can vary depending on the flour brand; adjust water gradually for a smooth dough.
  • Dried shiitake mushrooms should be soaked in cold water for at least eight hours or replaced with fresh mushrooms.
  • A stand mixer fitted with a dough hook can expedite mixing and kneading steps.

Nutrition Information

Serving 10dumplings Calories 481kcal (24%)

Nutrition Facts

Serving: 30 dumplings

Amount Per Serving

Calories 481

% Daily Value*

Serving 10dumplings
Calories 481kcal 24%

* Percent Daily Values are based on a 2,000 calorie diet.