Description
These Vegan Baked Dumplings are a delicious and easy plant-based meal featuring a savory vegetable filling wrapped in tender dumpling skins and baked to golden perfection. Perfect as a main course or appetizer, they offer a crispy texture on the outside with a flavorful, wholesome filling inside.
Ingredients
Scale
For the filling:
- 1 tablespoon sesame oil
- 1 cup finely chopped cabbage
- 1/2 cup grated carrot
- 1/2 cup chopped mushrooms
- 2 green onions, finely sliced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons soy sauce or tamari
- 1 teaspoon rice vinegar
- 1 teaspoon maple syrup (optional)
- 1/2 teaspoon chili flakes (optional)
For the dumplings:
- 25–30 round dumpling wrappers (check label for vegan-friendly)
- Small bowl of water (for sealing)
For baking:
- 1 tablespoon sesame oil or neutral oil for brushing
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.
- Prepare the filling: Heat sesame oil in a skillet over medium heat. Add chopped cabbage, grated carrot, mushrooms, and sliced green onions, sautéing for 5–7 minutes until the vegetables soften. Then stir in minced garlic, ginger, soy sauce, rice vinegar, maple syrup if using, and chili flakes. Cook for an additional 1–2 minutes until fragrant and well combined. Remove from heat and allow the mixture to cool slightly.
- Assemble the dumplings: Take each dumpling wrapper and place about 1 teaspoon of the filling in the center. Dip your finger in water and lightly moisten the edges of the wrapper. Fold the wrapper in half over the filling and press to seal, creating pleats if desired for a traditional look.
- Prepare for baking: Arrange the dumplings on the lined baking sheet, leaving space between each. Brush the tops lightly with sesame oil or a neutral oil to help them crisp up in the oven.
- Bake the dumplings: Place the baking sheet in the oven and bake the dumplings for 15–18 minutes. Halfway through baking, flip each dumpling carefully to ensure even crisping on both sides until golden and crisp at the edges.
- Serve: Remove the dumplings from the oven and serve warm with your favorite dipping sauce such as soy sauce, chili oil, or a sweet-spicy blend.
Notes
- Unbaked dumplings can be frozen for up to 2 months; bake directly from frozen, adding approximately 5 extra minutes to the baking time.
- Feel free to swap the vegetables in the filling with whatever you have on hand such as zucchini, bell peppers, or spinach for variation.
- To ensure wrappers don’t dry out while assembling, keep them covered with a damp cloth.
