Lazy Vegan Dumplings with Chili Crisp

5 from 1 review

Lazy Vegan Dumplings with Chili Crisp

The easiest dumplings you’ll ever make. No folding, no pleating, no fuss. Just roll the filling into balls, drape a wrapper over the top, and pan fry. Drizzled with chili crisp and soy sauce for a savory, spicy finish.

Course Appetizer, Dinner, Snack

Cuisine Asian, Chinese, Vegan

Keyword 25 minute dinner, Asian vegan recipe, Chili crisp dumplings, Dumpling recipe, Easy dumplings, Freezer friendly dumplings, Lazy dumplings, No fold dumplings, pan-fried dumplings, Potstickers, Steamed dumplings, tofu dumplings, vegan appetizer, vegan dumplings, Vegan potstickers, Vegetable dumplings

Prep Time 15

Cook Time 10

Total Time 25

Servings dumplings

Calories 76kcal

Ingredients

Filling:

200 g firm tofu
1 medium carrot finely shredded
70 g cabbage finely shredded
2 spring onions finely sliced
2 garlic cloves minced
1 tsp fresh ginger minced
1 tbsp soy sauce
3 tbsp cornstarch or more if needed

Dumplings:

12 round dumpling wrappers store-bought
1 tbsp avocado oil
80 ml water

To serve:

2 tbsp chili crisp
1 tbsp soy sauce
sesame seeds
Spring onions finely sliced

US Customary - Metric

Instructions

Make the filling. Crumble the tofu into a large bowl using your hands until it’s broken into very fine pieces. Add the shredded carrot, shredded cabbage, sliced spring onions, minced garlic, minced ginger, soy sauce, and cornstarch. Mix everything together until well combined and the mixture holds together when pressed into a ball. If it doesn't hold together, add a little extra corn starch.
Cook the dumplings. Add the avocado oil to the pan and heat over medium heat. Roll the filling into small balls and place them in a pan. Take a dumpling wrapper and drape it over each ball, pressing it down gently around the filling so it sticks. No folding or sealing needed. Cook for 2 to 3 minutes until the bottoms are golden and crispy.
Steam. Pour the water into the pan and immediately cover with a lid. Let the dumplings steam for 5 to 6 minutes until the wrappers are translucent and cooked through and the water has mostly evaporated.
Serve. Drizzle generously with chili crisp and soy sauce. Finish with sesame seeds and sliced spring onions. Serve straight from the pan.

Notes

Press as much moisture out of the tofu as you can before crumbling. Shred the vegetables very finely so the filling rolls into smooth balls. The wrapper seals itself to the filling during steaming. When you hear the dumplings start to sizzle after the water evaporates, that means the bottoms are getting extra crispy. These freeze beautifully: assemble uncooked on a tray, freeze solid, then bag and cook from frozen.

Nutrition