Vegan Steamed Dumplings
These plump, pleated dumplings are packed with a savory filling of crumbled tofu, golden shiitake mushrooms, and tender napa cabbage — seasoned with fresh ginger, soy sauce, and a drizzle of sesame oil that ties everything together beautifully. Salting and squeezing the cabbage before mixing is the kind of small step that makes a big difference, keeping the filling cohesive and full of flavor rather than watery. The wrappers steam up translucent and silky in just 8 to 10 minutes, giving you that satisfying, delicate bite you'd expect from a dim sum cart. Many store-bought dumpling wrappers do contain egg, so the recipe specifically calls for vegan-labeled rounds — a simple swap that keeps the whole dish completely plant-based without any compromise on texture. The dipping sauce comes together in seconds with soy sauce, rice vinegar, sesame oil, and optional chili oil for a little heat, and it absolutely makes the dish. This recipe yields 24 dumplings and serves 4, which means there's just enough to go around — or just enough to keep to yourself.
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Learn more →Ingredients
4 servings
For the filling
- 1 block (14 oz) firm tofu
- 2 cups napa cabbage, finely shredded
- ½ tsp salt
- 1 cup shiitake mushrooms, stems removed and caps finely chopped
- 2 tsp sesame oil
- 3 scallions, thinly sliced (green parts only)
- 1 tbsp fresh ginger, finely grated
- 2 tbsp soy sauce
- 1 tsp rice vinegar
- ¼ tsp white pepper
For the dumplings
- 24 round dumpling wrappers (store-bought, vegan)
For the dipping sauce
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp chili oil (optional)
- 1 tsp fresh ginger, finely grated
Instructions
- 1
Toss the shredded napa cabbage with 1/2 tsp salt in a large bowl and let it sit for 10 minutes. Squeeze the cabbage firmly in your hands over the sink to remove as much liquid as possible, then transfer to a clean mixing bowl.
- 2
Heat 2 tsp sesame oil in a large skillet over medium-high heat until shimmering. Add the shiitake mushrooms and cook, stirring occasionally, until they are golden at the edges and any released moisture has evaporated, about 4–5 minutes. Transfer to the bowl with the cabbage.
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