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Homemade Vegan Dumplings with Crispy Skirt

This Vegan dumplings recipe features a simple and delicious, plant-based filling pan-fried with a crispy skirt. These fluffy dumplings are the perfect snack or appetizer for meal prep or a fun gathering.
Prep Time1 hour
Cook Time15 minutes
Course: Main Course
Cuisine: asian, Japanese
Keyword: vegan dumplings
Servings: 35 dumplings

Equipment

Ingredients

  • 1/4 head green cabbage finely diced
  • 1 tsp salt kosher
  • 1/2 lb vegan ground meat of choice
  • 3 shiitake mushrooms finely diced
  • 2 green onions
  • 2 cloves garlic raw
  • 1 tsp ginger grated
  • 1/3 cup corn optional
  • 2 tsp toasted sesame oil
  • 2 tsp tamari
  • 1/4 tsp black pepper
  • dumpling skins
  • 10 oz dumpling wrappers storebought or homemade

Dumpling Skirt

  • 2 tsp neutral oil
  • 1 tbsp cornstarch
  • 1/3 cup warm water

Instructions

  • Finely dice cabbage into small pieces and add to a mixing bowl. Sprinkle in the salt and use your hands to massage the salt into the cabbage to ensure it's covered. Let the cabbage sit for about 10 minutes, while you prep the other ingredients. The cabbage will soften and release some of its moisture.
  • Finely dice your shiitake mushrooms and thinly slice your green onions. Add it to a mixing bowl with grated garlic, grated ginger, corn and seasonings. Add your vegan meat and using your hands or a spatula, mix to evenly combine.
  • Use your hands to squeeze the cabbage to remove excess moisture and toss it into the mixing bowl with the vegan meat. Mix again to incorporate the cabbage into the mixture.
  • Prepare a small bowl of warm water, your dumpling skins and a tray to hold your prepared dumplings.
  • Grab a dumpling skin, add about a tablespoon of filling into the center, dip your finger into water and rim the edges of the skin to moisten and then fold in half (without fully sealing the two halves). Start making pleats towards the center of the dumpling, about 4 on the right side followed by 4 on the left. Tightly press with your fingers to seal and set aside. Repeat with remaining filling.
  • To cook the dumplings, simply heat 2 tsp netural oil in a pan over medium heat and add dumplings to the pan once hot. Let cook until the bottom is crisp, about 2-3 minutes, then add a splash of water and cover to let steam for 3 minutes. Remove the lid and let the steam evaporate and you're ready to serve.
  • To create a dumpling skirt, add 2 tsp neutral oil to the pan over medium heat and add dumplings to the pan once hot. Let cook until the bottom is crisp, about 2-3 minutes and then mix together cornstarch and warm water and add it to the pan. Cover with a lid and let steam for 5-10 minutes, then remove the lid and let cook, uncovered for about 5-8 minutes, or until the mixture completely crisps up. Don't be afraid if it looks wet/gooey, the starch will cook off. You can also increase the heat to help it along, or add additional netural oil to the pan. Once the edges are golden brown, run a spatula around the edges of the pan, then flip over onto a plate and enjoy.

Notes

Expert Tips

  • This is another recipe where you can really customize your filling based on what you have on hand. No matter what, you’ll have delicious dumplings in the end. 

Storage Tips

Store leftovers in an airtight container for up to 3-4 days. Reheat in the air fryer or over the stove to crisp them up. Alternatively you can microwave them for 1-2 minutes.