If you have been craving a light, flavorful, and totally comforting plant-based dish, this Vegan Zucchini Dumplings Recipe is here to steal your heart. These delightful dumplings combine tender zucchini with fragrant garlic, ginger, and a delightful blend of seasonings, all wrapped snugly in delicate vegan dumpling wrappers. They are pan-fried to a crisp golden bottom and then steamed to tender perfection, making each bite a perfect harmony of textures and tastes. Whether you’re new to making dumplings or an experienced dumpling lover, this recipe brings a fresh, nutritious twist that’s equally satisfying as an appetizer or a main dish.
Ingredients You’ll Need
This recipe relies on simple, fresh ingredients that come together beautifully to create a vibrant and tasty filling. Each ingredient is carefully selected to contribute texture, flavor, or aroma—these dumplings wouldn’t be the same without them!
- Zucchini (1 medium, grated): The star vegetable that provides moisture and a tender bite.
- Salt (1/2 teaspoon): Used to draw out excess moisture from the zucchini.
- Finely shredded cabbage (1/2 cup): Adds subtle crunch and volume to the filling.
- Green onions (2, chopped): Bring a fresh, mild onion flavor that wakes up the palate.
- Garlic (2 cloves, minced): Infuses the filling with aromatic depth and warmth.
- Ginger (1 tablespoon, minced): Adds a bright, zesty note that balances the other flavors.
- Soy sauce or tamari (1 tablespoon): Provides umami and a touch of saltiness.
- Sesame oil (1 teaspoon): Brings a nutty aroma that makes these dumplings irresistible.
- Black pepper (1/4 teaspoon): Gives a gentle kick to awaken your taste buds.
- Round vegan dumpling wrappers (20–24): The soft, chewy vessel that holds all the filling together.
- Vegetable oil (1 tablespoon, for cooking): Essential for pan-frying to get that perfect crispy bottom.
- Water: Used for sealing and steaming the dumplings perfectly.
- Dipping sauce (optional): A simple mix of soy sauce, rice vinegar, sesame oil, and chili flakes for added zing.
How to Make Vegan Zucchini Dumplings Recipe
Step 1: Prepare the Zucchini
Begin by grating your zucchini, then sprinkle it evenly with salt and let it sit in a colander for about 10 minutes. This step is crucial as the salt pulls out excess water, preventing soggy filling. Afterward, press or squeeze out the moisture using a clean towel or cheesecloth until mostly dry, ensuring a perfectly textured dumpling.
Step 2: Mix the Filling
In a large mixing bowl, combine the well-drained grated zucchini with finely shredded cabbage, chopped green onions, minced garlic, and ginger. Add soy sauce or tamari, sesame oil, and black pepper. Mix until all the ingredients are thoroughly incorporated, creating a well-seasoned and flavorful filling that’s ready to be wrapped.
Step 3: Assemble the Dumplings
Take one vegan dumpling wrapper at a time and place about one teaspoon of the filling in the center. Moisten the edges of the wrapper gently with water, then fold it in half, pressing the edges firmly to seal. Feel free to pleat the edges if you want that classic dumpling look—this also helps seal and adds texture.
Step 4: Cook to Perfection
Heat vegetable oil in a nonstick skillet over medium heat. Arrange the dumplings in a single layer, making sure they don’t touch each other to avoid sticking. Cook for 2 to 3 minutes or until the bottoms turn a gorgeous golden brown. Then, carefully add 1/4 cup of water to the pan and immediately cover with a lid. Let the dumplings steam for 4 to 5 minutes until the wrappers become tender and the water evaporates. Remove the lid and give the dumplings another minute on heat to re-crisp the bottoms—this dual cooking technique delivers that iconic crispy yet tender bite.
How to Serve Vegan Zucchini Dumplings Recipe
Garnishes
Serving your dumplings with garnishes elevates them from everyday snacks to a memorable dish. Sprinkle freshly chopped green onions, toasted sesame seeds, or even a touch of finely grated carrot on top to add color and an extra layer of flavor. A drizzle of chili oil or a pinch of crushed red pepper flakes can add a wonderful spicy kick.
Side Dishes
These delightful dumplings pair beautifully with light, fresh sides to round out your meal. Think steamed bok choy, sautéed snap peas, or a crisp cucumber salad tossed in rice vinegar and sesame oil. For a heartier option, serve alongside fragrant jasmine rice or a cooling miso soup to balance the richness of the pan-fried dumplings.
Creative Ways to Present
Looking to impress your guests? Arrange the dumplings on a decorative platter lined with fresh lettuce or edible flowers for an inviting presentation. You could also skewer a few, drizzling dipping sauce over them for an easy-to-eat party appetizer, or serve in small bamboo steamers as a charming nod to traditional Asian dining experiences.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the cooked dumplings in an airtight container in the refrigerator for up to 3 days. Be sure to let them cool completely before refrigerating to keep their texture intact.
Freezing
This Vegan Zucchini Dumplings Recipe freezes beautifully. Simply place uncooked dumplings in a single layer on a parchment-lined tray and freeze until solid. Then transfer them to a freezer-safe bag or container. When ready to cook, cook them straight from frozen—just add an extra few minutes to the steaming time to ensure they’re heated through.
Reheating
For best results when reheating, pan-fry your refrigerated or frozen dumplings again with a little oil to re-crisp the bottoms, then steam briefly in the pan with a splash of water until hot and tender. This technique revives their original texture better than microwaving.
FAQs
Can I add other vegetables to this Vegan Zucchini Dumplings Recipe?
Absolutely! Feel free to mix in shredded carrots, chopped mushrooms, or even finely chopped spinach to add more texture and flavor while keeping it plant-based.
Are these dumplings gluten-free?
The recipe is vegan, but to make it gluten-free, use gluten-free dumpling wrappers and substitute tamari for regular soy sauce to avoid gluten-containing ingredients.
How do I prevent the dumplings from sticking to the pan?
Make sure your pan is adequately heated before adding the oil and that the oil coats the surface evenly. Also, ensure the dumplings are not overcrowded and have enough room to crisp up without sticking together.
Can I bake these dumplings instead of pan-frying?
While pan-frying and steaming give the classic texture, you can bake dumplings at 375°F (190°C) for about 15-20 minutes, turning halfway through to crisp evenly, though they won’t have the same tender steamed top.
What dipping sauces go well with Vegan Zucchini Dumplings Recipe?
A simple mix of soy sauce, rice vinegar, a dash of sesame oil, and some chili flakes is fantastic. You can also try peanut sauce, hoisin sauce, or sweet chili sauce depending on your flavor preference.
Final Thoughts
This Vegan Zucchini Dumplings Recipe is truly a keepsake recipe you’ll want to make over and over. It’s fresh, flavorful, and fun to prepare, bringing a little joy and warmth to any meal. I encourage you to dive in, roll up your sleeves, and experience the delicious satisfaction of making your own dumplings at home. Trust me, once you taste them, you’ll be hooked!
Print
Vegan Zucchini Dumplings Recipe
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 20–24 dumplings
- Category: Appetizer, Main Course
- Method: Frying, Steaming
- Cuisine: Asian-Inspired
- Diet: Vegan
Description
Delight in these Vegan Zucchini Dumplings, a flavorful and light Asian-inspired dish featuring grated zucchini combined with cabbage, green onions, garlic, and ginger. Wrapped in tender vegan dumpling wrappers, these dumplings are pan-fried to crispy perfection and then steamed for a tender bite. Perfect as an appetizer or main course, served with a tangy dipping sauce, they are a wholesome, vegan-friendly treat bursting with fresh, savory flavors.
Ingredients
Vegetable Filling
- 1 medium zucchini (grated, about 1 1/2 cups)
- 1/2 teaspoon salt
- 1/2 cup finely shredded cabbage
- 2 green onions (finely chopped)
- 2 cloves garlic (minced)
- 1 tablespoon ginger (minced)
- 1 tablespoon soy sauce or tamari
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
Dumplings and Cooking
- 20–24 round dumpling wrappers (vegan)
- 1 tablespoon vegetable oil (for cooking)
- Water for sealing and steaming
Dipping Sauce (optional)
- Soy sauce
- Rice vinegar
- Sesame oil
- Chili flakes
Instructions
- Prepare Zucchini: Grate the zucchini and sprinkle it with salt. Place it in a colander and let it sit for 10 minutes. This draws out excess moisture which is essential for the right dumpling texture. After resting, squeeze out as much moisture as possible using a clean towel or cheesecloth.
- Mix Filling: In a mixing bowl, combine the drained zucchini, finely shredded cabbage, chopped green onions, minced garlic, minced ginger, soy sauce or tamari, sesame oil, and black pepper. Mix thoroughly to develop a well-seasoned filling.
- Fill Dumplings: Take one dumpling wrapper at a time and place approximately 1 teaspoon of the filling in the center. Moisten the wrapper edges with water to help seal. Fold the wrapper in half and press edges together tightly, pleating if desired to create a traditional dumpling shape.
- Pan-Fry Dumplings: Heat vegetable oil in a nonstick skillet over medium heat. Arrange dumplings in a single layer without crowding. Cook for 2 to 3 minutes until the bottoms turn golden brown and crispy.
- Steam Dumplings: Carefully add 1/4 cup of water to the skillet and immediately cover with a lid to trap the steam. Allow dumplings to steam for 4 to 5 minutes, or until the wrappers become tender and the water evaporates.
- Recrisp Bottoms: Remove the lid and cook the dumplings for an additional minute to evaporate any remaining moisture and re-crisp the bottoms.
- Serve: Serve hot with the optional dipping sauce made from soy sauce, rice vinegar, sesame oil, and chili flakes, or your favorite sauce.
Notes
- For gluten-free dumplings, substitute regular wrappers with gluten-free dumpling wrappers and use tamari instead of soy sauce.
- You can freeze uncooked dumplings in a single layer. Cooking time increases slightly if cooked from frozen.
- Add shredded carrots or finely chopped mushrooms to the filling for extra flavor and texture.
