Homemade Vegan Dumplings (素菜锅贴)

Name: Homemade Vegan Dumplings (素菜锅贴)
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Cuisine: Chinese
Ingredients: 1/4 cup dried shiitake mushrooms ((7 to 8 small mushrooms) (*Footnote 1)); 2 tablespoons dried wood ear mushrooms ((or 1/2 cup minced bamboo shoots) (*Footnote 2)); 1/2 pack dried rice vermicelli ((*Footnote 3)); 2 cups cabbage (, shredded); 1/2 block (225-g / 8-oz) firm tofu (, crumbled by hand); 1 cup carrot (, shredded (about 4 carrots)); 4 cloves garlic (, minced); 1 tablespoon ginger (, minced); 4 tablespoons peanut oil ((or vegetable oil, separated, and more to fry the dumplings)); 3 tablespoons soy sauce (, separated); 1 tablespoon Shaoxing wine ((or dry sherry)); 1 teaspoon curry powder; 1 teaspoon maple syrup; 1/2 cup green onions (, finely chopped); 50 packaged frozen dumpling wrappers (, thawed OR homemade dumpling wrappers (*Footnote 4))

Instructions

Prep:40minCook:20min

My homemade vegan dumplings recipe uses a savory filling of tofu, rice vermicelli, shiitake mushrooms, and cabbage, pan fried until golden and crispy on the bottom. This is one of my favorite Chinese appetizers to make in a big batch and freeze for quick meals all week.

Updated at: Mon, 30 Mar 2026 02:05:42 GMT