Vegan Baked Dumplings Recipe For Everyone offers an incredibly satisfying and approachable way to enjoy delicious dumplings without any meat or dairy. This recipe is a game-changer for anyone seeking a flavorful, plant-based comfort food that’s surprisingly simple to prepare.
Key Ingredients for Vegan Baked Dumplings Recipe For Everyone
For the Filling:
- 1 block (14 ounces) firm or extra-firm tofu, pressed and crumbled
- 1 cup finely chopped cremini mushrooms
- 1/2 cup finely shredded napa cabbage
- 1/4 cup finely chopped green onions (scallions)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1/2 teaspoon white pepper
- Optional: 1/4 teaspoon red pepper flakes for a hint of heat
For the Dough (or use store-bought wrappers):
- 2 cups all-purpose flour
- 3/4 cup warm water (approximately)
- 1/4 teaspoon salt
For the Sauce:
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup or agave nectar
- 1 teaspoon sriracha or chili garlic sauce (optional)
- 1 clove garlic, minced
- 1/2 teaspoon fresh ginger, grated
For Baking:
- 2 tablespoons neutral oil (like vegetable or canola)
- 1/2 cup water (for steaming in the oven)
How to Make Vegan Baked Dumplings Recipe For Everyone
This Vegan Baked Dumplings Recipe For Everyone is surprisingly simple and delivers an explosion of flavor and texture. Imagine tender dumplings with a slightly crisp bottom, infused with savory umami from the incredible filling. The quick, no-fuss preparation time of around 75 minutes (including dough resting) makes this perfect for weeknight dinners or weekend gatherings. You’ll be amazed at how easy it is to achieve homemade goodness.
Step-by-Step Instructions
1. Prepare the Filling:
In a medium bowl, combine the crumbled pressed tofu, finely chopped cremini mushrooms, shredded napa cabbage, chopped green onions, minced garlic, and grated ginger. Add the soy sauce (or tamari), sesame oil, rice vinegar, white pepper, and optional red pepper flakes. Mix thoroughly until all ingredients are well combined. Set aside.
2. Make the Dough (if not using store-bought wrappers):
In a large bowl, whisk together the all-purpose flour and salt. Gradually add the warm water, a little at a time, mixing with your hands or a spatula until a shaggy dough forms. Turn out the dough onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This resting period is crucial for a pliable dough.
3. Assemble the Dumplings:
If you made your own dough, divide it into small pieces. Roll each piece thinly into a round wrapper, about 3-4 inches in diameter. If using store-bought wrappers, have them ready.
Place about 1-1.5 tablespoons of the filling mixture in the center of each wrapper. Moisten the edges of the wrapper with a little water. Fold the wrapper in half to create a semi-circle, then pinch the edges to seal. You can pleat the edges for a more decorative and secure seal, or simply press them firmly together. Ensure there are no gaps for the filling to escape.
4. Prepare the Sauce:
In a small bowl, whisk together the soy sauce (or tamari), rice vinegar, sesame oil, maple syrup (or agave nectar), optional sriracha, minced garlic, and grated ginger. Set aside.
5. Bake the Dumplings:
Preheat your oven to 400°F (200°C).
Heat 2 tablespoons of neutral oil in a large oven-safe skillet or a non-stick baking sheet over medium-high heat (if using a skillet). Arrange the assembled dumplings in a single layer in the skillet or on the baking sheet.
Cook for 2-3 minutes, or until the bottoms of the dumplings are golden brown and slightly crispy.
Carefully pour 1/2 cup of water into the skillet (if using a skillet) or pour it around the edges of the dumplings on the baking sheet. Immediately cover the skillet tightly with a lid or cover the baking sheet with foil.
Transfer the skillet or baking sheet to the preheated oven. Bake for 15-20 minutes, or until the dumpling wrappers are cooked through and slightly translucent, and the filling is heated through.
6. Serve:
Serve the hot baked dumplings immediately with the prepared dipping sauce on the side.
Why You’ll Love This Vegan Baked Dumplings Recipe For Everyone
You’re going to adore these Vegan Baked Dumplings Recipe For Everyone for so many reasons! The star of the show is the incredible flavor and satisfying texture; imagine a delightful crispy bottom giving way to a tender, chewy wrapper filled with a savory, umami-rich plant-based filling that will have you reaching for seconds. Plus, making these at home is significantly more budget-friendly than purchasing pre-made vegan dumplings from a specialty store, allowing you to enjoy a gourmet meal without breaking the bank. The customizable flavor profile, from the vibrant ginger and garlic to the subtle heat from optional chili, makes them uniquely special, offering a delightful twist on traditional dumplings.
Unlike their pan-fried counterparts that can sometimes be oily, these baked beauties achieve a perfect balance of crispness and tenderness with a fraction of the oil. They’re a fantastic way to impress guests or whip up a comforting meal for yourself, proving that plant-based eating can be both delicious and incredibly accessible. Ready to ditch the takeout menus and create your own flavor masterpiece? Give these amazing vegan baked dumplings a try, and prepare to be delighted by how easy and rewarding homemade can be!
Storing and Reheating Tips
Storing Leftover Vegan Baked Dumplings:
Once cooled completely, store any leftover baked dumplings in an airtight container in the refrigerator. They can be kept fresh in the refrigerator for up to 3-4 days. Ensure they are fully chilled before sealing the container to prevent condensation.
Reheating Tips:
- Oven Method (Recommended for best texture): Arrange the cold dumplings in a single layer on a baking sheet. Reheat in a preheated oven at 350°F (175°C) for 8-12 minutes, or until heated through and the bottoms are slightly crisped again.
- Skillet Method: Place the dumplings in a non-stick skillet with a tablespoon of oil over medium heat. Cook for a few minutes, turning occasionally, until heated through and slightly crisped on the bottom. You can add a tablespoon of water and cover for the last minute to help steam through.
- Microwave Method (Use with caution): While the quickest, this method can make the dumplings a bit softer and chewier. Place the dumplings on a microwave-safe plate and heat in short intervals (30-60 seconds) until warm.
Freezing for Future Meals:
To freeze your Vegan Baked Dumplings Recipe For Everyone, allow them to cool completely. Place the cooled dumplings in a single layer on a baking sheet and freeze until solid (about 1-2 hours). This ‘flash freezing’ prevents them from sticking together. Once frozen, transfer the dumplings to a freezer-safe airtight container or a heavy-duty freezer bag. They can be stored in the freezer for up to 2-3 months. When ready to cook, you can often bake them from frozen; they may just require a slightly longer cooking time in the oven.
Final Thoughts
This Vegan Baked Dumplings Recipe For Everyone is a testament to how delicious and satisfying plant-based comfort food can be. It’s incredibly versatile, flavorful, and surprisingly easy to master, making it a fantastic addition to any home cook’s repertoire. Give it a try and experience the joy of homemade vegan dumplings!
Vegan Baked Dumplings Recipe For Everyone
Ingredients
Equipment
Method
- In a medium bowl, combine the crumbled pressed tofu, finely chopped cremini mushrooms, shredded napa cabbage, chopped green onions, minced garlic, and grated ginger. Add the soy sauce (or tamari), sesame oil, rice vinegar, white pepper, and optional red pepper flakes. Mix thoroughly until all ingredients are well combined. Set aside.1 block (14 ounces) firm or extra-firm tofu, 1 cup cremini mushrooms, 1/2 cup napa cabbage, 1/4 cup green onions (scallions), 2 cloves garlic, 1 tablespoon fresh ginger, 2 tablespoons soy sauce (or tamari for gluten-free), 1 tablespoon sesame oil, 1 teaspoon rice vinegar, 1/2 teaspoon white pepper, 1/4 teaspoon red pepper flakes
- In a large bowl, whisk together the all-purpose flour and salt. Gradually add the warm water, a little at a time, mixing with your hands or a spatula until a shaggy dough forms. Turn out the dough onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This resting period is crucial for a pliable dough.2 cups all-purpose flour, 3/4 cup warm water, 1/4 teaspoon salt
- If you made your own dough, divide it into small pieces. Roll each piece thinly into a round wrapper, about 3-4 inches in diameter. If using store-bought wrappers, have them ready. Place about 1-1.5 tablespoons of the filling mixture in the center of each wrapper. Moisten the edges of the wrapper with a little water. Fold the wrapper in half to create a semi-circle, then pinch the edges to seal. You can pleat the edges for a more decorative and secure seal, or simply press them firmly together. Ensure there are no gaps for the filling to escape.
- In a small bowl, whisk together the soy sauce (or tamari), rice vinegar, sesame oil, maple syrup (or agave nectar), optional sriracha, minced garlic, and grated ginger. Set aside.1/4 cup soy sauce (or tamari for gluten-free), 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon maple syrup or agave nectar, 1 teaspoon sriracha or chili garlic sauce, 1 clove garlic, 1/2 teaspoon fresh ginger
- Preheat your oven to 400°F (200°C). Heat 2 tablespoons of neutral oil in a large oven-safe skillet or a non-stick baking sheet over medium-high heat (if using a skillet). Arrange the assembled dumplings in a single layer in the skillet or on the baking sheet. Cook for 2-3 minutes, or until the bottoms of the dumplings are golden brown and slightly crispy. Carefully pour 1/2 cup of water into the skillet (if using a skillet) or pour it around the edges of the dumplings on the baking sheet. Immediately cover the skillet tightly with a lid or cover the baking sheet with foil. Transfer the skillet or baking sheet to the preheated oven. Bake for 15-20 minutes, or until the dumpling wrappers are cooked through and slightly translucent, and the filling is heated through.2 tablespoons neutral oil (like vegetable or canola), 1/2 cup water
- Serve the hot baked dumplings immediately with the prepared dipping sauce on the side.