Vegan Fried Dumplings

These crispy Vegan Fried Dumplings give a big crunch that is followed by a wonderful chewiness that comes from the wrapper. Their flavoursome filling consists of wonderfully fragrant vegetables, infused with garlic and ginger and tofu.

top view of black and white round plate on black background filled with pile of fried chinese dumplings next to small pot filled with soy sauce and a dumpling being held up by gold chopsticks.
close up of side angle of chinese fried dumpling held by chopstick with bite taken to reveal inside of dumpling containing colourful vegetables pieces held above black and white stripy plate containing pile of dumplings and pot of soy sauce

Questions about Vegan Fried Dumplings

Can I steam dumplings instead of frying? This recipe requires the dumplings to be steamed first before frying. Boiling can also be used as an alternative to steaming. After this process, the dumplings can be eaten. The frying just adds the crispiness to the outside so the choice is yours. If you prefer a lower fat option then the last stage of frying can be bypassed.

Can I use any filling for a dumpling? The short answer is yes. However, the filling shouldn’t be too ‘wet’ as this will cause the pastry sheet to break and it should also be small enough to fit into the dumpling.

Can any type of dumpling wrapper be used to make dumplings? The wrapper for this specific dumpling recipe requires thin round sheets of dough that are strong enough to withstand pleating, frying and boiling. There are recipes for various styles of dumpling, such as wontons which tend to be a little thicker or some similar to filo pastry. Ultimately, any of these can be used but the cooking method and time may need to be altered accordingly.


Serving size:

Makes around 40 dumplings


  • 6 cloves garlic crushed
  • 2 tbsp fresh ginger crushed
  • 250g soft tofu
  • 1 medium red pepper diced
  • 150g mushrooms sliced thinly
  • Handful chives chopped
  • 100g green cabbage thinly shredded
  • 40 dumpling wrappers
  • 1 tbsp sesame oil
  • 1 tbsp tamari /soy sauce
  • 1 tbsp maple syrup
  • Rapeseed oil to cook
  • Salt to taste


  1. Fry 1 tbsp rapeseed oil and add the ginger and garlic. Fry for 5 minutes.
  2. Add the cabbage, pepper, mushrooms and tofu and cook a further 5 minutes.
  3. Add the tamari/soy sauce, sesame oil, maple syrup and chives and continue to fry another 5-10 minutes when vegetables are tender.
  4. Allow mix to cool.
  5. Fill the wonton wrappers with roughly 1 tbsp of filling in the centre of sheet, rub the edges with a little water and fold over to create a half moon shape and press, tucking the edges over on either side of the dumpling.
  6. Steam for 5-10 minutes then remove.
  7. Heat some rapeseed oil in a frying pan and add the dumplings.
  8. Fry on either side for 2 minutes or until crispy and golden brown.

Made this Recipe?

If you had a go at these Fried Dumplings please feel free to give me a shout on Instagram at @foodflaneur  – would love to see your pics!

If you like Chinese food…

You should definitely give these recipes a try:

Sweet and Sour Tofu

Drunken Noodles

1-Step Congee

Cabbage Tempura

Noodle Doughnut with Crispy Tofu

Big Thanks to…

Damn Delicious for my food inspo. You can find their recipe here:

Recipes sent with Love

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