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Juicy, crispy, flavor-packed vegan dumplings crafted by Jill Maniago (@jillcooksthings). Packed with veggies and great on its own — enhanced with a complex dip.

Cook time: 40 min Prep time: 25 min Serving size: 5 - 6 servings
Ingredients Dumplings
  • rice paper

  • box of tofu firm

  • 6 perilla leaves

  • 4 cloves garlic

  • scallions

  • 1/4 cabbage

  • 1 pack enoki mushrooms

  • 2 tbsp soy sauce (to taste)

  • drizzle of sesame oil

  • pepper

  • msg

  • soy sauce

  • 1/2 tbsp sugar

  • sesame oil

  • sesame seeds

  • scallions

  • 1 tsp Zhong Sauce


Prep ingredients:

  1. Mince garlic.

  2. Cut the stems off the perilla leaves, roll, and cut into small pieces.

  3. Cut off the ends of enoki mushrooms.

  4. Cut scallions.

  5. Thinly slice 1/4 of a whole cabbage.

  6. Press the tofu and break it up.

Add the prepped ingredients to a pan on medium heat to draw out all the moisture. Season with soy sauce to taste, sesame oil, pepper, and msg.

Start folding:

  1. Soak rice paper

  2. Add filling to the paper and fold one end, fold the sides inwards, and fold all the way to the end.

  3. Repeat with another soaked rice paper to seal it, to ensure that the filling doesn’t come out while frying.

Pan fry dumplings on both sides until crispy and slightly brown.

For the dipping sauce, combine, soy sauce, sugar, sesame oil, sesame seeds, scallions, and Zhong Sauce. Enjoy!