An elegant, savory take on a beloved classic, Vegan Baked Dumplings combine a crisp, golden exterior with a tender, aromatic filling. The main keyword, Vegan Baked Dumplings, appears early to signal the recipe’s focus: plant-forward ingredients and refined technique for impressive texture and depth. This version elevates the usual steamed dumpling by baking for a delicate crunch and caramelized edges—perfect beside a composed salad or as part of a tasting menu. Explore a complementary pairing like baked breakfast tacos for brunch contrasts.
Why Make This Recipe
- Effortless Yet Elegant: oven-baked technique yields consistent, golden results without the fuss of pan-frying or steaming.
- Minimal Ingredients: pantry-friendly, mostly whole ingredients that build layered savory notes.
- Impressive Flavor: toasted sesame, umami mushrooms, and bright vinegar cut through richness for balanced bites.
This recipe refines ordinary dumplings with careful texture control—crisp edges, tender center—and a finishing sauce that adds brightness. The result reads as modern and restaurant-caliber while remaining simple enough for a weeknight dinner or a polished appetizer.
Ingredients
Base (filling)
- 14 oz firm tofu, pressed and crumbled — press 15–20 minutes to remove excess water.
- 1 cup shiitake mushrooms, finely chopped — sauté until deep brown for concentrated umami.
- 1 cup finely shredded napa cabbage (or savoy), squeezed dry.
- 3 scallions, thinly sliced (white and green separated).
- 2 cloves garlic, minced; 1 tbsp fresh ginger, minced.
- 1 tbsp soy sauce (or tamari), 1 tsp toasted sesame oil, 1 tbsp cornstarch (slurry with 1 tbsp water).
- 24 vegan dumpling wrappers, kept covered to prevent drying — room temperature.
Sauce (dipping)
- 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp maple syrup, 1 tsp sesame oil, 1 tsp chili oil (optional).
- 1 tsp toasted sesame seeds; thinly sliced scallion for garnish.
Topping & finishing
- 1–2 tbsp neutral oil for brushing (grapeseed or avocado).
- Toasted sesame seeds and microgreens or finely chopped cilantro.
- Precision notes: tofu should be well-pressed; mushrooms browned to mahogany; wrappers kept moist and covered.
How to Make Vegan Baked Dumplings:
- Prepare the filling: heat 1 tbsp oil in a skillet over medium-high. Sauté mushrooms until browned and any liquid has evaporated (deep mahogany color). Add garlic and ginger; cook until fragrant — about 30 seconds.
- Mini-tip: Deglaze the pan with a splash of soy to capture fond for extra umami.
- Add crumbled tofu, shredded cabbage, and the white part of scallions. Stir to combine and cook until cabbage wilts and moisture reduces; mixture should be tacky, not wet. Stir in soy sauce, sesame oil, and cornstarch slurry to bind. Season to taste with salt and pepper. Cool slightly.
- Assemble dumplings: place a wrapper on a lightly floured surface, spoon ~1 tsp filling into the center. Moisten edge with water, fold and seal—pleat or fold into half-moons, ensuring no air pockets. Keep finished dumplings under a damp towel to prevent drying.
- Arrange on baking sheet: preheat oven to 425°F (220°C). Line a baking sheet with parchment. Lay dumplings spaced apart. Brush tops lightly with neutral oil for crisping.
- Bake until golden and slightly blistered, 12–16 minutes (rotate pan halfway). They should be firm, edges golden-brown and the filling hot and fragrant. For extra color, finish under the broiler 1–2 minutes, watching closely.
- Make the dipping sauce: whisk soy, rice vinegar, maple syrup, sesame oil, and chili oil. Adjust acidity to taste; garnish with sesame seeds and sliced scallion.
- Plate immediately for contrast: warm plates, arrange dumplings with sauce pool, sprinkle microgreens and toasted sesame for texture and visual lift.
- Mini-tip: Rest baked dumplings 2 minutes on a cooling rack before plating to maintain a crisp base.
How to Serve Vegan Baked Dumplings:
Serve on a long platter in a tight circle with a shallow pool of dipping sauce in the center for elegant sharing. For a composed plate, place 4–6 dumplings beside a small mound of pickled cucumber and a smear of spicy-sesame purée; finish with microgreens and a scattering of toasted sesame seeds. Pair with a delicate white wine or a jasmine tea to cleanse the palate. For contrasting menus, try plating alongside baked crunchy hot honey chicken for a playful sweet-and-savory spread.
How to Store Vegan Baked Dumplings:
- Short term: cool completely on a wire rack, then place in an airtight container. Refrigerate up to 3 days. Reheat in a 375°F (190°C) oven or air fryer to crisp the exterior; avoid the microwave to prevent sogginess.
- Freezing: flash-freeze assembled (unbaked) dumplings on a tray until firm, then transfer to a sealed bag. Bake from frozen at 425°F (220°C), add 4–6 minutes to baking time.
- Reheating tip: place on a wire rack over a baking sheet so hot air circulates and crisps all sides.
Tips to Make Vegan Baked Dumplings:
- Press tofu thoroughly; a denser texture yields a silkier filling and prevents sogginess.
- Brown mushrooms deeply for concentrated umami — do not overcrowd the pan.
- Keep wrappers covered with a damp towel while assembling to avoid cracks.
- Brush with oil just before baking for the most even browning; broil briefly if needed.
- Use a cornstarch slurry to bind filling without adding heaviness.
Variation
- Seasonal squash and sage: roast small-cube butternut squash, mash lightly, add fried shallots and chopped sage for a sweeter, autumnal filling.
- Truffle nuance: finish the filling with a tiny drizzle of truffle oil and serve with a lemony ponzu for luxury balance.
- Crispy pan-fry: for a hybrid texture, start in a hot skillet with a tablespoon of oil, add a splash of water and cover to steam 2 minutes, then uncover to crisp the base.
FAQs:
Can I use store-bought dumpling wrappers?
Yes. Store-bought wrappers are convenient and work well—keep them covered with a damp towel and use at room temperature to prevent tearing.
Can I make the filling ahead of time?
Absolutely. Prepare the filling up to 48 hours in advance and refrigerate. Reheat lightly to room temperature before assembling to ensure proper sealing.
What can I substitute for tofu?
Finely chopped tempeh, mashed chickpeas, or cooked lentils offer different textures and protein while staying plant-based; adjust seasonings and binders as needed.
Are these dumplings gluten-free?
Not as written—most wrappers and soy sauce contain gluten. Use certified gluten-free wrappers and tamari to adapt to a gluten-free diet.
Conclusion
Vegan Baked Dumplings present a deceptively simple, refined dish: crisp, golden exteriors yielding to a layered, savory interior. The combination of toasted mushrooms, pressed tofu, and a bright dipping sauce makes each bite balanced and texturally engaging, suitable for intimate dinners or elegant platters. Share your plating variations or timing hacks in the comments and tag your photos when you recreate this at home. Explore an alternate perspective on this recipe at Vegan Baked Dumplings – The Hidden Veggies. How would you make this dish your own?
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Vegan Baked Dumplings
- Total Time: 46 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
An elegant, savory twist on classic dumplings, featuring a crisp, golden exterior and a tender filling made with tofu, mushrooms, and cabbage.
Ingredients
- 14 oz firm tofu, pressed and crumbled
- 1 cup shiitake mushrooms, finely chopped
- 1 cup finely shredded napa cabbage
- 3 scallions, thinly sliced (white and green separated)
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tbsp soy sauce (or tamari)
- 1 tsp toasted sesame oil
- 1 tbsp cornstarch (slurry with 1 tbsp water)
- 24 vegan dumpling wrappers
- For the dipping sauce:
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp maple syrup
- 1 tsp sesame oil
- 1 tsp chili oil (optional)
- 1 tsp toasted sesame seeds
- Thinly sliced scallion for garnish
- 1–2 tbsp neutral oil for brushing (grapeseed or avocado)
- Toasted sesame seeds and microgreens or finely chopped cilantro for garnish
Instructions
- Prepare the filling: heat 1 tbsp oil in a skillet over medium-high. Sauté mushrooms until browned. Add garlic and ginger; cook until fragrant — about 30 seconds.
- Add crumbled tofu, shredded cabbage, and the white part of scallions. Cook until cabbage wilts. Stir in soy sauce, sesame oil, and cornstarch slurry to bind. Cool slightly.
- Assemble dumplings: spoon ~1 tsp filling into the center of a wrapper. Moisten edge with water, fold and seal — ensuring no air pockets. Keep finished dumplings under a damp towel.
- Arrange on a baking sheet: preheat oven to 425°F (220°C). Brush tops lightly with neutral oil.
- Bake until golden and slightly blistered, 12–16 minutes. Finish under the broiler if desired.
- Make the dipping sauce: whisk soy, rice vinegar, maple syrup, sesame oil, and chili oil. Adjust as needed.
- Plate immediately with a drizzle of sauce, garnished with microgreens and sesame seeds.
Notes
Press tofu thoroughly for a denser filling. Brown mushrooms deeply for added umami. Keep dumpling wrappers covered while assembling to avoid drying.
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 0mg