Last Updated on April 16, 2024

These pan-fried Vegan Dumplings originate from China. It’s also called Vegan Gyoza or Vegan Potstickers. Crispy golden dumpling wrappers filled with flavorful vegetable filling. They’re so delicious whether you pan-fried, boil, or steam them.

Garlic Chive Gyoza( Japanese Pan-fried Dumplings)

This Vegan dumpling recipe is inspired by my granny. She knows I like to eat Garlic Chives Pockets (it’s a famous street food in Taiwan, the stuffing typically includes chopped garlic chives, scrambled eggs, and glass noodles.

So whenever it came to making dumplings or Gyoza, she always made this special version for me.

This recipe is suitable for vegans and vegetarians. You can serve these dumplings with Homemade Chili Oil, Asian Cucumber Salad, Tofu Noodle Salad, Seaweed Salad, and Seaweed Tofu Soup.

What are Dumplings?

Dumplings are Chinese dishes that include pieces of dough wrapped around a filling. The dough is usually made with flour and can be filled with meat, tofu, vegetables, fruits, or sweets.

Savory dumplings are usually served with a soy-based dipping sauce, seasoned with garlic, vinegar, or chili oil.

The most common vegetables in the filling are cabbage, garlic chives, sesame oil, garlic, and ginger, which are wrapped into thinly rolled dough skins. They can be either boiled or fried.

The Japanese word gyōza (ギョーザ, ギョウザ) was derived from the reading of 餃子(dumpling) in Chinese and is written using the same Chinese characters.

Following WWII, Japanese soldiers who returned from northeastern China brought home gyōza recipes. So people always get confused between gyoza, potstickers, and dumplings. They are pretty much the same thing.😉

My Dumpling Vegan Recipe

In this Vegan version, I substitute eggs with tofu scramble.

Garlic Chives: its flavor is more garlicky than oniony, though not as strong or harsh as a raw clove of real garlic. You can find them in most Asian supermarkets.

Glass Noodles: I use mung bean glass noodles (also called bean thread). But if you can’t find it, you can use thin sweet potato starch noodles.

Tofu: Either firm tofu or extra-firm tofu (a type of bean curd) can be used in this recipe.

Dumpling Wrappers: You can buy them from most Asian supermarkets. Machine-made wrappers are thinner than handmade.

Seasonings for Vegan Dumpling Filling

Turmeric Powder: Coloring for crumbled tofu.

Vegan Oyster Sauce: L.K.K or Ayam brand

Ginger: Freshly grated ginger

Chinese Five spice and ground white pepper

Corn Starch: Used as a binding agent

Salt

2 tablespoons of olive oil or sesame oil. P.S. If the mixture is not sticky enough, you can add

How to Make Vegan Dumplings + Video

First, we need to make tofu crumble and soak glass noodles in boiling hot water until soften.

Heat up the frying pan with oil and pan-fry the crumbled tofu with turmeric powder until well coated.
Wash and dry garlic chives, then chop garlic chives in approx. 0.5 cm in length.
Cut glass noodles into approx. 0.5 cm in length long by using a pair of scissors.
Replace chopped garlic chives, glass noodles, and turmeric tofu crumble into a mixing bowl
Add five-spice, of ground white pepper, Vegan oyster sauce, and corn starch.
Mix well until the mixture is a bit sticky. P.S. If the mixture is not sticky enough, you can add 2 tablespoons of olive oil or sesame oil.

How to fold Dumplings

There are many ways to fold dumplings. This one is the most commonly seen.

Scoop a spoonful of the mixture into the center of a dumpling wrapper.
Dip your finger in water and smear along the edges of the dumpling wrapper.
Fold the dumpling wrapper over to create a half-moon shape, enclosing the filling inside.
Seal the filling inside by pleating the edges together with your finger or pinching the edges together.
Putting multiple pleats along the edge, making a wavy edge like a pie crust.
Turning a pleated edge in toward the body resulting in a rounded edge, and putting both ends together resulting in a round shape.

How to Fold Vegan Dumplings video tutorial

How to Pan Fry

After you made all the dumplings, place dumplings on a flat surface lightly dusted with cornstarch or flour.
Heat 1 tbsp oil in a frying pan(that has a matched lid) over medium-high heat. Place them in rows, slightly overlapping each other
Cook until the underside is golden brown, then flip them to the other side.
pour 1/3 cup of water around the dumplings and place the lid on.8
Cook until the water has completely evaporated and the wrapper is slightly translucent on top ( about 2-3 minutes.)
Ready to serve with soy-based dipping sauce.

For the dipping sauce, I use 2 Tbsp light soy sauce, 1 Tbsp black vinegar, 1 clove sliced garlic, 1 tsp of sugar, and 1 Tbsp of water.

To opt for a healthier way to cook them, you can simply boil or steam them.

made ahead& Freezer Friendly

It’s always a wise idea to make an extra batch because vegan dumplings can be stored in the freezer for up to 3 months.

To store, simply place dumplings on a flat tray without leaning each other, lined with parchment paper, or simply dust them with flour, and freeze for an hour. Then transfer them into ziplock bags or Tupperware and use as desired.