Filled with tofu, cabbage, carrot, and shiitakes, these vegan dumplings are the perfect accompaniment to your next Asian-inspired dinner. Don’t skip the sweet and savoury dipping sauce!

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It’s always a bummer when you go to an Asian restaurant and realize that all the dumplings, wontons, and gyoza on the menu are filled with meat. Luckily, there’s an easy solution: make vegan dumplings at home!

These vegan dumplings are loaded with flavour and texture—chewy shiitakes, crunchy veggies, and crumbled tofu, all seasoned with ginger, garlic, and soy sauce. They’re seared in a skillet, then steamed to perfection. You can make them for meal prep, but I’ll be honest: it’s pretty hard to resist eating them right away!

My vegan dumpling recipe is easy enough for anyone to make, regardless of their skill level in the kitchen. I’ll show you how it’s done step-by-step, but even if you struggle with getting perfect crimped edges, it’s no big deal—as long as the dumplings are securely sealed, you’re good to go.

Of course, you can’t serve dumplings without a delicious sauce for dipping, and the dipping sauce for these vegan dumplings is absolutely divine . It’s garlicky, tangy, slightly sweet, and as spicy (or not spicy) as you want it to be.

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Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the Dumplings:

  • Sesame oil
  • Fresh ginger – Fresh ginger has a warmer, sweeter flavour than ground ginger.
  • Garlic
  • Shiitake mushrooms – You can substitute 4 large portobello mushrooms or 12 ounces of baby bella mushrooms if you’d like.
  • Extra-firm tofu – Drain and crumble the tofu; if you have time, press it too. (Learn more: How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu )
  • Carrot – You’ll need to shred the carrot so you can save yourself some prep time by buying it pre-shredded.
  • Napa or green cabbage – Buy a cabbage and shred it yourself, or purchase bagged shredded cabbage.
  • Soy sauce – You can also use tamari, low-sodium soy sauce, or coconut aminos .
  • Red pepper flakes – Omit these for milder vegan dumplings.
  • Green onion
  • Dumpling wrappers
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For the Sauce:

  • Granulated sugar – You can use brown sugar or maple syrup instead.
  • Soy sauce
  • Garlic
  • Sesame oil – Toasted sesame oil adds a layer of toasty flavour to this dipping sauce.
  • Chili oil
  • Green onion
  • Chinese black vinegar or rice vinegar – Chinese black vinegar is made from fermented black sticky rice.
  • Red pepper flakes

Are Dumpling Wrappers Vegan?

Yes, most store-bought dumpling wrappers are vegan-friendly. However, it’s best to double check the ingredient list on the package before purchasing. You can use traditional dumpling wrappers, wonton wrappers, or gyoza wrappers for this recipe, either square or round.

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How to Make Vegan Dumplings With Dipping Sauce

By breaking down this recipe into stages, you can easily make it for a weeknight dinner. Prepare the filling the night before, or make the filling and assemble the dumplings. You can also make the sauce in advance.

Prepare the Filling

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Cook the aromatics . Add 2 tablespoons of oil to a large Dutch oven set over medium heat. Once the oil is fragrant, add the garlic and ginger. Cook for 2 minutes, stirring often.

Cook the mushrooms and tofu . Add the mushrooms and tofu to the Dutch oven and cook for 5 to 8 minutes, stirring often.

Add the next 4 ingredients . Stir the carrots, cabbage, soy sauce, and red pepper flakes into the pot. Cook for 5 minutes, continuing to stir often.

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Finish the filling . Add the green onions and continue to stir. Cook until the liquid in the pot evaporates, then transfer the cooked filling mixture to a large bowl.

Form the Dumplings

Get started. Fill a small bowl with water, then place a single dumpling wrapper on a clean work surface.

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Add the filling . Scoop 1 tablespoon of the filling and place it onto the centre of the wrapper.

Seal the dumpling . Dip a finger into the water. Drag it across half of the outside of the dumpling wrapper, around the filling. Fold the dumpling wrapper in half and gently seal the ends together, pressing out any air from the dumpling.

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Finish . Crimp the dumpling edges to create pleats or join and pinch the two edges together to create a hugged pillow shape.

Cook the Dumplings and Serve

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Sear the dumplings . Heat the remaining oil in a large non-stick skillet set over medium-high heat. Arrange the dumplings in a single layer and cook until the bottoms are golden brown.

Steam the dumplings . Pour about 1/4 cup of water over the dumplings in the skillet and cover the pan. Once the water has cooked off, turn off the heat and transfer the dumplings to a serving plate.

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Make the sauce. Stir together the sauce ingredients in a small bowl, then season to taste.

Serve. Serve the cooked dumplings with sauce.

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Tips for Success

These tips will help you make sure your homemade vegan dumplings turn out perfect!

  • Let the liquid cook off . Cook the filling until the vegetables are softened and most of the liquid has evaporated. This will keep your dumplings from being soggy and bland.
  • Be careful not to over-stuff your dumplings . Too much filling and your dumplings will be difficult to seal, or they may open up while you’re cooking them.
  • Don’t use too much water for sealing . Your finger should be damp, but not dripping. If you use too much water, the edges of the dumpling wrapper won’t stick together.

Variations

Get creative and personalise your vegan dumpling filling! You can pulse shelled edamame in your food processor until it’s coarsely chopped and use that as a substitute for the tofu, or add some Thai basil to the filling for extra flavour.

You can also switch up the dipping sauce, or offer a few different options. Store-bought sweet chili sauce and plum sauce are great pairings with vegan dumplings!

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Serving Suggestions

Enjoy these vegan dumplings as an appetizer, snack, or light meal. You can also make them part of an Asian-inspired feast by pairing them with recipes like Chow Fun Noodles , Vegan Fried Rice with Quinoa , and General Tso Tofu .

How to Store

Leftover vegan dumplings can be stored in a food-safe airtight container or resealable bag in the fridge for up to 4 days.

To reheat the dumplings, you can either steam them in the microwave or skillet, or pan-fry them in a skillet with a tablespoon of oil.

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Can This Recipe Be Frozen?

Yes, you can freeze vegan dumplings for future use! Before transferring them to a resealable bag, freeze the dumplings individually on a parchment-lined sheet pan. This will help keep them from sticking together.

For fast and even reheating, I recommend letting the frozen dumplings thaw in the refrigerator before warming them up according to the instructions above.

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More Vegan Appetizer Recipes

  • How to Make a Beautiful Crudité Platter
  • Vegan Southwest Egg Rolls
  • Vegan Whipped Feta Dip
  • Quinoa Pizza Bites

Ingredients

Dumpling Ingredients:

  • 3 Tablespoons Sesame Oil , 42 grams
  • 2 Tablespoons Fresh Ginger , minced (15 grams)
  • 2 Tablespoons Fresh Garlic , minced (25 grams)
  • 4 Cups Fresh Shiitake Mushrooms , rinsed and minced (approximately 4 large fresh shiitake mushrooms or 165 grams)*
  • 1 (14 ounce) Block extra firm tofu , drained and finely crumbled by hand (397 grams)
  • 2 Cups Carrot , finely shredded (approximately 2 large carrots or 230 grams)
  • 2 Cups Napa Cabbage , or Green Cabbage, finely shredded (approximately 1⁄4 head of cabbage or 275 grams)
  • ¼ Cup Soy Sauce , 68 grams*
  • ½ Teaspoon Red Pepper Flakes , optional (1 gram)
  • 1 Cup Fresh Green Onion , chopped (80 grams)
  • 50 Dumpling Wrappers , approximately 350 – 400 grams*

Sauce Ingredients:

  • 1 Teaspoon Granulated Sugar , 5 grams
  • 2 Tablespoons Soy Sauce , 30 grams*
  • 1 Teaspoon Fresh Garlic , minced (4 grams)
  • 1 Teaspoon Sesame Oil , 5 grams
  • 1 Teaspoon Chili Oil , optional (4 grams)
  • 1 Tablespoon Green Onion , sliced (4.5 grams)
  • 1 Teaspoon Chinese Black Vinegar , or Rice Vinegar, optional (5 grams)
  • ¼ Teaspoon Red Pepper Flakes , optional (0.5 grams)

Instructions

Prepare the dumpling filling:

  • In a large dutch oven over medium heat, add 2 tablespoons (28 grams) of sesame oil and heat until fragrant (approximately 1 minute).
  • Add the garlic and ginger and cook for 2 minutes, stirring often.
  • Add the mushrooms and tofu and cook for 5 – 8 minutes, stirring often. The mushrooms and tofu will begin to release water as they cook down.
  • Add the carrots, cabbage, soy sauce, and red pepper flakes and cook for 5 minutes, stirring often.
  • Add the green onions and stir while cooking.Continue to cook until the majority of liquid has cooked off. Do not allow the vegetables to burn and stick to the bottom of the pan.
  • Remove the pot from the heat and transfer the dumpling filling to a large bowl to cool.

Form the dumplings:

  • Place a single dumpling wrapper on a clean kitchen surface and scoop approximately 1 tablespoon of dumpling filling into the center of the wrapper. Have a small bowl of water nearby to dip your finger into. Using the water on your finger, drag it across half of the outside of the dumpling wrapper around the dumpling filling. Fold the dumpling wrapper in half and lightly press the ends together, pressing out any air from the dumpling before sealing it completely. You can now crimp the dumpling to create pleats along the top of the wrapper or join and pinch the two edges together to create a hugged pillow shape.

Cook the dumplings:

  • Place a large non-stick skillet over medium-high heat and add the remaining 1 tablespoon (14 grams) of sesame oil. Heat the oil until fragrant (approximately 1 minute).
  • Place the dumplings in a single layer within the skillet. Cook until the bottoms of the dumplings are a toasted golden brown color.
  • Pour approximately 1⁄4 cup (60 grams) of water evenly over the dumplings in the skillet and cover the pan with a lid to steam. Once the water has cooked off, turn the heat off and remove the dumplings from the pan.

Make the sauce:

  • Add all sauce ingredients to a small bowl and stir to combine. Taste and add any additional soy sauce, sugar, or chili oil if preferred.

Put it all together:

  • Serve cooked dumplings with sauce and enjoy. Store cooked dumplings or dumpling filling in a food-safe airtight container or resealable bag in the fridge for up to 4 days or in the freezer for up to 2 months.

Notes

  • Mushrooms : You can substitute 4 large portobello mushrooms or 12 ounces of baby bella mushrooms (also known as Cremini mushrooms) in place of the shiitake mushrooms.
  • Soy Sauce : You can use tamari, low sodium soy sauce, or coconut aminos as a substitute for regular soy sauce if preferred.
  • Dumpling Wrappers : You can use traditional dumpling wrappers, wonton wrappers, or gyoza wrappers for this recipe. I used the round dumpling wrappers but you can also use square wrappers.
  • Sugar : You can use brown sugar or maple syrup as a substitute for granulated sugar.
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Vegan Dumplings With Dipping Sauce

Ingredients

Dumpling Ingredients:

  • 3 Tablespoons Sesame Oil 42 grams
  • 2 Tablespoons Fresh Ginger minced (15 grams)
  • 2 Tablespoons Fresh Garlic minced (25 grams)
  • 4 Cups Fresh Shiitake Mushrooms rinsed and minced (approximately 4 large fresh shiitake mushrooms or 165 grams)*
  • 1 (14 ounce) Block extra firm tofu drained and finely crumbled by hand (397 grams)
  • 2 Cups Carrot finely shredded (approximately 2 large carrots or 230 grams)
  • 2 Cups Napa Cabbage or Green Cabbage, finely shredded (approximately 1⁄4 head of cabbage or 275 grams)
  • ¼ Cup Soy Sauce 68 grams*
  • ½ Teaspoon Red Pepper Flakes optional (1 gram)
  • 1 Cup Fresh Green Onion chopped (80 grams)
  • 50 Dumpling Wrappers approximately 350 - 400 grams*

Sauce Ingredients:

  • 1 Teaspoon Granulated Sugar 5 grams
  • 2 Tablespoons Soy Sauce 30 grams*
  • 1 Teaspoon Fresh Garlic minced (4 grams)
  • 1 Teaspoon Sesame Oil 5 grams
  • 1 Teaspoon Chili Oil optional (4 grams)
  • 1 Tablespoon Green Onion sliced (4.5 grams)
  • 1 Teaspoon Chinese Black Vinegar or Rice Vinegar, optional (5 grams)
  • ¼ Teaspoon Red Pepper Flakes optional (0.5 grams)

Instructions

Prepare the dumpling filling:

  • In a large dutch oven over medium heat, add 2 tablespoons (28 grams) of sesame oil and heat until fragrant (approximately 1 minute).
  • Add the garlic and ginger and cook for 2 minutes, stirring often.
  • Add the mushrooms and tofu and cook for 5 - 8 minutes, stirring often. The mushrooms and tofu will begin to release water as they cook down.
  • Add the carrots, cabbage, soy sauce, and red pepper flakes and cook for 5 minutes, stirring often.
  • Add the green onions and stir while cooking.Continue to cook until the majority of liquid has cooked off. Do not allow the vegetables to burn and stick to the bottom of the pan.
  • Remove the pot from the heat and transfer the dumpling filling to a large bowl to cool.

Form the dumplings:

  • Place a single dumpling wrapper on a clean kitchen surface and scoop approximately 1 tablespoon of dumpling filling into the center of the wrapper. Have a small bowl of water nearby to dip your finger into. Using the water on your finger, drag it across half of the outside of the dumpling wrapper around the dumpling filling. Fold the dumpling wrapper in half and lightly press the ends together, pressing out any air from the dumpling before sealing it completely. You can now crimp the dumpling to create pleats along the top of the wrapper or join and pinch the two edges together to create a hugged pillow shape.

Cook the dumplings:

  • Place a large non-stick skillet over medium-high heat and add the remaining 1 tablespoon (14 grams) of sesame oil. Heat the oil until fragrant (approximately 1 minute).
  • Place the dumplings in a single layer within the skillet. Cook until the bottoms of the dumplings are a toasted golden brown color.
  • Pour approximately 1⁄4 cup (60 grams) of water evenly over the dumplings in the skillet and cover the pan with a lid to steam. Once the water has cooked off, turn the heat off and remove the dumplings from the pan.

Make the sauce:

  • Add all sauce ingredients to a small bowl and stir to combine. Taste and add any additional soy sauce, sugar, or chili oil if preferred.

Put it all together:

  • Serve cooked dumplings with sauce and enjoy. Store cooked dumplings or dumpling filling in a food-safe airtight container or resealable bag in the fridge for up to 4 days or in the freezer for up to 2 months.

Notes

  • Mushrooms : You can substitute 4 large portobello mushrooms or 12 ounces of baby bella mushrooms (also known as Cremini mushrooms) in place of the shiitake mushrooms.
  • Soy Sauce : You can use tamari, low sodium soy sauce, or coconut aminos as a substitute for regular soy sauce if preferred.
  • Dumpling Wrappers : You can use traditional dumpling wrappers, wonton wrappers, or gyoza wrappers for this recipe. I used the round dumpling wrappers but you can also use square wrappers.
  • Sugar : You can use brown sugar or maple syrup as a substitute for granulated sugar.

Nutrition

Vegan Dumplings With Dipping Sauce https://jessicainthekitchen.com/vegan-dumplings-with-dipping-sauce/ June 1, 2023

This hearts of palm pasta with pesto is low on carbs, but big on flavour! It’s an easy vegan dinner recipe that comes together in under 30 minutes.

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Have you heard of hearts of palm pasta? As someone who lives in tropical Jamaica, it was wild to me that you could actually make pasta out of palm trees. Even wilder? The fact that it’s delicious , as you’ll see with this recipe!

What Is Hearts of Palm Pasta?

Hearts of palm pasta is made with the inner core of palm trees and it contains very few calories and carbohydrates, along with a high amount of fiber, which makes it a great alternative to wheat-based pastas if you’re watching your carb intake or on a gluten-free diet. There are a number of brands available these days, and because of their popularity, most supermarkets now carry them—but you can also buy them online too.

If you liked the idea of zoodles , but felt like zucchini wasn’t really a great stand-in for traditional pasta, hearts of palm pasta might just be for you!

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What Do Hearts of Palm Noodles Taste Like?

Hearts of palm pasta has a mild, somewhat nutty flavour that complements all kinds of sauces, from peanut sauce to marinara . Some people compare the taste to artichokes, but in my opinion, hearts of palm pasta is a little bit like tofu in that it’s really all about the flavours you add to it!

In this hearts of palm pesto pasta recipe, we add bright, herbaceous basil pesto, which really shines with the subtle nuttiness of the pasta. Serve this dish as an entree by adding vegetables or a protein, or use it as a low-carb side dish.

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Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Hearts of palm angel hair pasta – Hearts of palm pasta is cut from the palm tree cores, rather than being shaped like traditional pasta. This means it only comes in angel hair, spaghetti, linguine, lasagna sheets, etc.
  • Basil – Genovese basil is the traditional choice for pesto.
  • Pine nuts
  • Vegan Parmesan cheese – Use store-bought or make your own vegan Parmesan .
  • Garlic
  • Lemon juice or lime juice – This brightens the flavour of your pesto and helps it retain its bright colour.
  • Coarse salt
  • Olive oil – A high-quality extra-virgin olive oil will really bring out the best in your hearts of palm pesto pasta.
  • Black pepper
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What Is the Best Substitute for Pine Nuts in Pesto?

The best substitute for pine nuts in pesto is walnuts, but almonds and cashews can be used as well. For a nut-free pesto, try substituting sunflower seeds, pepitas, or even hemp hearts.

How to Make Hearts of Palm Pasta With Pesto

With minimal cooking and only a few minutes of prep, this hearts of palm pesto pasta is perfect for busy weeknights!

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  • Make the pesto . Combine the basil, pine nuts, vegan parmesan, garlic, lemon juice, salt, black pepper, and 1/3 cup of olive oil to a small blender or food processor. Process until the mixture is smooth.
  • Cook the pasta . Warm the remaining olive oil in a non-stick skillet set over medium heat. Add the hearts of palm pasta and toss to coat; continue to toss and stir for a minute or two, or until all of the pasta is heated through.
  • Finish . Remove the skillet from the heat and add the pesto. Toss to coat, then serve with additional vegan Parmesan and fresh basil for garnish.
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Tips for Success

These simple tips will help you make sure your hearts of palm pesto pasta turns out perfect!

  • Adjust the pesto consistency . If you find the pesto too thick, add a few tablespoons of water or oil to thin it out.
  • Toast the nuts . For another layer of flavour, toast the pine nuts before making the pesto.
  • Use tongs . I’ve found that using tongs is the best way to toss pasta in oil, pesto, and other sauces. They’re also great for serving pasta when you’re ready to plate it!

Variations

This recipe can be customized in so many different ways. Here are some ideas to get you started.

  • Switch the vegan parmesan cheese for nutritional yeast .
  • Add lemon zest to the pesto for a brighter, citrus-y flavour.
  • Boil the pasta according to the package directions instead of heating it in a skillet.
  • Swap out the basil for spinach, parsley, or arugula.
  • Add halved cherry tomatoes to the pasta when you toss it with the pesto.
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Serving Suggestions

Serve hearts of palm pesto pasta alongside a batch of Balsamic Roasted Vegetables or Air Fryer Green Beans . You can also pair it with a protein like Lemon Pepper Tofu . And, since you’ve saved so many carbs on your main dish, you have room for a piece of crusty Roasted Garlic Bread too!

How to Store

Store leftovers in a food-safe airtight container for up to 4 days. Reheat in a skillet over medium heat, or in the microwave.

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Can This Recipe Be Frozen?

Yes, you can freeze this hearts of palm pasta for up to 3 months. Store it in an airtight container or freezer bag and let it thaw in the refrigerator before reheating according to the instructions above.

More Vegan Pasta Dinners

  • Creamy Garlic Mushroom Pasta
  • Vegan Spaghetti and Meatballs
  • One Pot Alfredo Penne Pasta
  • Green Goddess Pasta
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Ingredients

  • 1 (12-ounce) bag Hearts of Palm Angel Hair Pasta , drained (338 grams)
  • 2 ½ cups basil , stemmed and washed (50 grams)
  • ⅓ cup pine nuts , or walnuts (47 grams)
  • 2 tablespoons vegan Parmesan cheese , + additional for topping (10 grams)
  • 3 cloves garlic , (12 grams)
  • 1 tablespoon lemon juice , or lime juice (11 grams)
  • ½ teaspoon coarse salt , (4 grams)
  • ⅓ cup + 1/2 teaspoon olive oil , separated (76 grams)
  • ½ teaspoon black pepper , (1 gram)

Instructions

  • Add the basil, pine nuts, vegan parmesan cheese, garlic, lemon juice, salt, black pepper, and 1⁄3 cup of olive oil to a small blender and blend until smooth.
  • Add remaining 1⁄2 teaspoon olive oil to a non-stick pan over medium heat. Once heated, add the hearts of palm pasta and toss. Keep tossing and stirring the pasta until it’s heated up (approximately 1 – 2 minutes).
  • Remove the pan from the heat and add in the pesto. Toss and stir to coat the pasta.
  • Serve the pasta warm and top with additional vegan parmesan cheese and fresh basil if preferred. Store leftovers in a food-safe airtight container for up to 4 days.