Homemade Mushroom and Vegetable Vegan Dumplings

Save this easy recipe and make your own crispy and mouthwatering dumplings at home from scratch.


Prep Time: 35 mins
Cook Time: 20 mins
Yields: 4


  • 1 cup all-purpose flour
  • 1 tablespoon extra-virgin olive oil
  • pinch of salt
  • 125 ml hot water
  • 2 garlic cloves, minced
  • 1 carrot, grated
  • 1/4 white cabbage, finely chopped
  • 1 cup sliced mushrooms of your choice
  • 1 shallot, chopped
  • oil of your choice, for frying
  • 3 tablespoons soy sauce
  • 1 teaspoon sesame seeds
  • 1 teaspoon sesame oil
  • 1 teaspoon chopped coriander
  • 1 small red chilli, seeds removed, finely chopped


  1. In a large mixing bowl add flour, then make a well in the middle, add salt and oil. Slowly add hot water in the middle, using a rubber spatula, start mixing until the soft dough forms. Knead the dough for 8-10 minutes until it doesn’t stick to your fingers, adding more flour if needed. Wrap the dough bowl in plastic wrap and set aside to rest.
  2. Heat oil in a frying pan, add garlic and cook for 30 seconds. Add cabbage, carrots, mushrooms and shallots, season to taste and cook for about 15 minutes until tender.
  3. Roll out the dough until 0.3 mm thick. Using a cookie cutter or an empty glass cut out small circles. Place about 1 teaspoon of the filling into the center of each dumpling, fold together using your fingers, pleat the edges to seal. Heat oil in a frying pan over medium heat and cook dumplings until golden brown, then flip and add 1 tablespoon of water, cook for another 5 minutes until water has evaporated and the other side is golden brown as well.
  4. In a small bowl combine soy sauce, sesame seeds, sesame oil, coriander and red chilli. Serve dumplings warm with the sauce on the side. Enjoy!

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