Vegan Dumplings

Serves: 1

Prep Time: 20 minutes

Total Time: 50 minutes

Equipment: large pan, lid


  • Dumpling wrappers: 8 pieces
  • Carrots, shredded: 3.5 oz
  • Green cabbage, shredded: 3.5 oz
  • Mushrooms, thinly sliced: 2 oz
  • Garlic, minced: 1 clove
  • Olive oil: 2 1/4 tsp
  • Soy sauce: 1/2 tbsp
  • Salt: 1/5 tsp
  • Water: 1/2 cup


  1. Heat 1/4 teaspoon of olive oil in a large pan over medium heat.
  2. Add garlic, carrots, cabbage, and mushrooms along with salt.
  3. Cook and stir frequently for 2-3 minutes. Then, add in soy sauce. 
  4. Cook for an additional minute and then transfer the filling to a bowl. 
  5. Wet the entire edge of the wrapper with water and add about a tablespoon of filling into the center of the wrapper.
  6. Fold the wrapper in half, creating a half-moon shape. Gently pat the bottom of the dumpling on the countertop.
  7. Heat 2 teaspoons of olive oil in a large pan over medium heat.
  8. Cook dumplings in a batch of eight for 2 minutes until a dark golden-brown crust forms.
  9. Pour in 1/2 cup of water, cover the pan, and let the dumplings steam for 2-4 minutes until the water has evaporated.

Nutrition Facts:

Serving Size1
Number of Servings1
Energy (kcal)314
Total Fat (g)11.8
Saturated Fat (g)1.6
Cholesterol (mg)4
Sodium (mg)1077
Total Carbohydrates (g)47.9
Dietary Fiber (g)6.9
Sugar (g)9.2
Protein (g)8.8
Calcium (%)7
Iron (%)18
Potassium (mg)714