These dumplings are a fantastic meal prep option—delicious, unique, and easy to make! I love treating my guests to these vegan dumplings because they look stunning on the plate, require minimal attention while steaming, and have a rich, special flavor. No one can resist them!
Whole Wheat Flour Dough
I always use whole wheat flour instead of white flour, and that includes my dumpling dough. While whole wheat dough tends to be less elastic, it’s still elastic enough to roll out thin and mold into dumplings. However, a challenge can arise during cooking: the dough is more fragile, so boiling dumplings requires extra care to avoid them breaking in hot water. Based on my experience, steaming the dumplings is a much easier and more reliable method.
I’m a big fan of vegan dumplings with all kinds of fillings. Today, I’ll share two of my favorite versions—one with soy chunks and the other with cabbage. Soy chunks are neutral in flavor, but they quickly absorb aromas when soaked in hot water. I like to cook soy chunks with mushrooms and spices, and I also add a small amount of monosodium glutamate (MSG) to enhance the flavor.
Monosodium Glutamate: A Quick Note
Many people have a negative perception of monosodium glutamate (MSG), but I’ve learned it’s not as harmful as it’s often portrayed. Like many things, even water can be dangerous in excess, but in moderate amounts, there’s no solid evidence of harm from MSG.
MSG adds the savory umami flavor (the fifth taste) and is essentially the taste of protein. Like salt, it’s a flavor enhancer, and it can impact how much we enjoy food. That said, I use MSG very rarely and don’t encourage its use. It’s not beneficial for health, but it can make food taste great! I included this section to clarify things for myself, as I was surprised to learn that MSG occurs naturally in mushrooms and tomatoes. Many manufacturers use dried tomato powder in their products to add MSG without listing it as an ingredient.
Dumplings with Soy Filling
I plan to write a more detailed post about soy, as it also faces many misconceptions. Unlike MSG, soy is not only harmless but actually quite healthy. Most concerns about soy arise from GMO soybeans, which contain higher levels of phytoestrogens, potentially affecting hormone systems. However, GMO soy is banned in Europe, and it was a relief to learn that in the CIS countries, GMO soybeans are only used for livestock feed. This means you can safely enjoy tofu and other soy products no matter where you live.
Dumplings with Cabbage Filling
Since the cabbage filling is primarily starch-based, I like to balance it with legumes. One option is to mix beans with green onions and green peas, as shown in the photo. Alternatively, you can create a hummus-like sauce by blending beans with spices, garlic, lemon juice, and a touch of oil. If you prefer, you can lightly fry the dumplings after steaming to give them a crispy exterior, which adds a unique texture.
Vegan dumplings pair wonderfully with hot sauces. In the picture, you can see a mix of mustard and soy sauce, but vegan sour cream or a tahini sauce would also be fantastic options.
Vegan Dumplings with Soya Chunks and with Cabbage
Equipment
- Steam cooker
Ingredients
Dough:
- 2 cups Whole wheat flour
- 1 pinch Salt
- 1 cup Hot water
- 1 tbsp Oil
Filling (option 1):
- 1.5 cup Soya Chunks
- 0.5 cup Shiitake mushrooms soaked and diced
- 3 Sun dried tomatoes diced
- 1 pinch Smoked paprika
- 1 pinch Nutmeg
- 2 pinches M-Glutamate
- 3 cups water
- 1 tbsp Oil
- 1 Onion
- 1 clove Garlic
Filling (option 2)
- 1 Onion
- 1 Carrot
- 200 g Cabbage
Instructions
- In a large bowl, mix the flour and salt. Add hot water and stir with a spoon until it's cool enough to handle. Once the temperature is tolerable, knead the dough until smooth. Grease it lightly with oil and let it rest, covered with a towel, lid, or cling film.
- In a saucepan, bring 3 cups of water to a boil. Add dried soy chunks, chopped shiitake mushrooms, sun-dried tomatoes, and spices. Let it cook for 15 minutes, then drain any excess water.
- In a skillet, heat a bit of oil and sauté one large diced onion until golden brown. Add minced garlic and cook for another 30 seconds. Transfer the sautéed mixture to the soy chunks. The filling is now ready — let it cool slightly before using.
- If you'd like to make a second filling, stew the cabbage. Start by sautéing diced onions in a preheated skillet with 1 tablespoon of oil until they turn translucent.
- Add shredded carrots and cook until they reduce in size, then add finely chopped cabbage. Stew for 10 minutes, seasoning with salt and pepper to taste.
- Roll out the dough and cut it into small circles. Fill each one with your chosen filling and shape them into dumplings. There's no strict rule for the shape, so feel free to make them however you like.
- Steam the dumplings for 25-30 minutes. Serve them with soy sauce, alongside your favorite vegetables or a fresh salad (or both!). You can also lightly fry the steamed dumplings to make them crispy.
Video
Nutrition facts
Note:
For the side dish you can use this recipe of Chinese Style Veggies. I usualy make simple sauce for this dumplings by mixing soy sauce and mustard. However you may choose to use vegan sour cream or tahini dressig.Bamboo Steamer
I’m currently using a bamboo steamer, which we bought after moving to Cyprus. We ordered it from Amazon, and I love how light and compact it is—perfect for a small family of two. When I cook with it, the room fills with a subtle woody scent. It’s a bit unusual at first, but it doesn’t affect the flavor of the food at all.
Do you like this recipe?
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Have a wonderful day!
yum!!!!!!!!