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A plate of vegan dumplings covered with spicy sauce
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5 from 7 votes

Vegan dumplings with spicy dipping sauce

Filled with five-spice tofu & Chinese chives and served with a delicious dipping sauce, these vegan dumplings are a great treat for all.
Prep Time20 mins
Cook Time15 mins
Rest1 hr
Total Time1 hr 35 mins
Course: Main Course
Cuisine: Chinese
Keyword: Dumplings
Servings: 30 dumplings
Calories: 481kcal
Author: Wei Guo


For the wrappers

  • 250 g all-purpose flour about 2 cups, plus some for dusting
  • 130 ml water ½ cup+2 teaspoon (see note 1)

For the filling

  • 150 g five-spice tofu/smoked tofu finely chopped, about 1 cup
  • 70 g Chinese chives finely chopped, about 1 cup
  • 6 shiitake mushrooms finely chopped, about ⅓ cup (see note 2)
  • 50 g carrot grated, about ½ cup
  • 1 tablespoon scallions finely chopped
  • ½ teaspoon ginger minced
  • ¼ teaspoon ground Sichuan pepper
  • 1 tablespoon cooking oil
  • 2 teaspoon light soy sauce
  • ¼ teaspoon sesame oil
  • ¼ teaspoon salt or to taste

For frying

  • cooking oil
  • water

For the dipping sauce


Make the dough

  • In a mixing bowl, add water to the flour gradually. Mix with chopsticks/spatula until no more loose flour can be seen. Combine and knead into a dough. 
  • Leave to rest (covered) for 10-15 minutes then knead again until smooth (see note 3).
  • Cover and rest for a further 30-60 minutes until it becomes soft.

Prepare the filling

  • Put tofu, Chinese chive, mushroom and carrot into a large bowl. Place scallions, ginger and ground Sichuan pepper on top.
  • Heat the oil until smoke appears. Pour it over scallions, ginger and Sichuan pepper.
  • Add light soy sauce, sesame oil and salt. Mix well.

Roll the wrappers

  • Divide the dough into three parts.
  • Roll one part into a rope then cut into 10 equal sections (cover the rest to prevent them from drying out).
  • Press each piece into a small disc with the palm of your hand.
  • Use a rolling pin to flatten it into a thin disc. Dust with flour if it sticks.

Assemble the dumplings

  • Place a spoonful of filling on the wrapper.
  • Fold and seal the middle part.
  • Make 2-4 pleats from each end.
  • Press all around the edge to seal completely.

Fry the dumplings

  • Coat a frying pan with a thin layer of oil. Heat up over high heat. Place the dumplings in the pan.
  • When the bottom part becomes golden brown, pour in water (enough to cover ⅓ of the dumplings) then cover with a lid.
  • Uncover when the water evaporates completely. Cook another 30 seconds to crisp up.

Prepare the sauce

  • Heat the oil until smoke appears. Put chilli flakes, ground Sichuan pepper, scallion and sugar into a bowl. Pour hot oil over.
  • Add light soy sauce, black rice vinegar. Mix well.

Make-ahead tips

  • Right after the dumplings are assembled, lay them on a tray to freeze (dust with flour or line with parchment paper). Then put them in an air-tight bag when frozen.
  • Whenever you need to cook them, pan fry the usual way without defrosting.



  1. Please be aware that measuring flour by cups is less accurate and the flour-water ratio may vary depending on the brand of your flour.
  2. Soak dried shiitake mushrooms in cold water for at least 8 hours. You can use fresh ones too.
  3. You may use a stand mixer with a dough hook to do step 1 & 2 all at once.


Serving: 10dumplings | Calories: 481kcal