Dining and Cooking
Vegan Recipes

Fried vegan dumplings


Full recipe available here.

Recipe:
Ingredients:
– For the dumplings:
– 200g firm tofu, pressed and crumbled
– 1 cup napa cabbage, finely shredded
– 1/2 cup carrots, grated
– 1/2 cup shiitake mushrooms, chopped
– 2 spring onions, finely sliced
– 3 cloves garlic, minced
– 1-inch piece of ginger, grated
– 2 tbsp soy sauce (or tamari for gluten-free)
– 1 tbsp sesame oil
– 1 tbsp gochujang (Korean red chilli paste)
– 1 tbsp cornflour
– 30 round dumpling wrappers (check they are vegan)
– Vegetable oil for deep frying

  • For the dipping sauce:

    • 4 tbsp soy sauce (or tamari for gluten-free)
    • 1 tbsp rice vinegar
    • 1 tbsp sesame oil
    • 1 tsp gochugaru (Korean chilli flakes)
    • 1 tbsp toasted sesame seeds

  • Garnishes:

    • Fresh coriander, chopped
    • Red chilli, thinly sliced
    • Sesame seeds

Method:

  1. Start by preparing the dumpling filling. In a large mixing bowl, combine the crumbled tofu, shredded napa cabbage, grated carrots, chopped shiitake mushrooms, spring onions, minced garlic, grated ginger, soy sauce, sesame oil, gochujang, and cornflour. Mix thoroughly until all ingredients are well combined and evenly distributed, ensuring the flavours meld together.

  2. Set up a dumpling assembly station. Lay out one dumpling wrapper on a flat surface and spoon a small amount of the filling into the centre, taking care not to overfill. Wet the edges of the wrapper with water using your fingertip, fold it over to create a half-moon shape, and press firmly to seal the edges, making sure there are no air pockets. For an added touch, pleat the edges to achieve a traditional look. Repeat this process for all the wrappers and filling.

  3. Heat a deep frying pan or wok with enough vegetable oil to submerge the dumplings, aiming for an oil temperature of around 180°C (350°F). To test the readiness, drop a small piece of wrapper into the oil—it should sizzle and float to the top quickly. Fry the dumplings in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes, turning occasionally, until they turn golden brown and crispy on all sides.

  4. Once the dumplings are fried, remove them from the oil using a slotted spoon and place them on a plate lined with kitchen paper to drain any excess oil.

  5. Prepare the dipping sauce by combining soy sauce, rice vinegar, sesame oil, gochugaru, and toasted sesame seeds in a small bowl. Stir well to mix all the flavours, and taste to adjust the seasoning if needed.

  6. Serve the dumplings hot, garnished with fresh coriander, thinly sliced red chilli, and a sprinkle of sesame seeds. Serve with the dipping sauce and enjoy!

by Whiterabbit2000

3 Comments

  1. Whiterabbit2000

    [Full recipe available here.](https://www.plantifulpalate.com/post/korean-style-fried-vegan-dumplings)

    Recipe:
    Ingredients:
    – For the dumplings:
    – 200g firm tofu, pressed and crumbled
    – 1 cup napa cabbage, finely shredded
    – 1/2 cup carrots, grated
    – 1/2 cup shiitake mushrooms, chopped
    – 2 spring onions, finely sliced
    – 3 cloves garlic, minced
    – 1-inch piece of ginger, grated
    – 2 tbsp soy sauce (or tamari for gluten-free)
    – 1 tbsp sesame oil
    – 1 tbsp gochujang (Korean red chilli paste)
    – 1 tbsp cornflour
    – 30 round dumpling wrappers (check they are vegan)
    – Vegetable oil for deep frying

    – For the dipping sauce:
    – 4 tbsp soy sauce (or tamari for gluten-free)
    – 1 tbsp rice vinegar
    – 1 tbsp sesame oil
    – 1 tsp gochugaru (Korean chilli flakes)
    – 1 tbsp toasted sesame seeds

    – Garnishes:
    – Fresh coriander, chopped
    – Red chilli, thinly sliced
    – Sesame seeds

    Method:

    1. Start by preparing the dumpling filling. In a large mixing bowl, combine the crumbled tofu, shredded napa cabbage, grated carrots, chopped shiitake mushrooms, spring onions, minced garlic, grated ginger, soy sauce, sesame oil, gochujang, and cornflour. Mix thoroughly until all ingredients are well combined and evenly distributed, ensuring the flavours meld together.

    2. Set up a dumpling assembly station. Lay out one dumpling wrapper on a flat surface and spoon a small amount of the filling into the centre, taking care not to overfill. Wet the edges of the wrapper with water using your fingertip, fold it over to create a half-moon shape, and press firmly to seal the edges, making sure there are no air pockets. For an added touch, pleat the edges to achieve a traditional look. Repeat this process for all the wrappers and filling.

    3. Heat a deep frying pan or wok with enough vegetable oil to submerge the dumplings, aiming for an oil temperature of around 180°C (350°F). To test the readiness, drop a small piece of wrapper into the oil—it should sizzle and float to the top quickly. Fry the dumplings in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes, turning occasionally, until they turn golden brown and crispy on all sides.

    4. Once the dumplings are fried, remove them from the oil using a slotted spoon and place them on a plate lined with kitchen paper to drain any excess oil.

    5. Prepare the dipping sauce by combining soy sauce, rice vinegar, sesame oil, gochugaru, and toasted sesame seeds in a small bowl. Stir well to mix all the flavours, and taste to adjust the seasoning if needed.

    6. Serve the dumplings hot, garnished with fresh coriander, thinly sliced red chilli, and a sprinkle of sesame seeds. Serve with the dipping sauce and enjoy!

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