Vegan Dumplings In Chilli Oil

3 days ago4 min read

I’ve always been captivated by the comforting ritual of sharing warm, savoury bites with loved ones—especially when they’re wrapped in delicate dough and coated in a bit of spicy magic. Inspired by my fascination with Chinese vegan recipes and lacto vegetarian recipes, these vegan dumplings in chilli oil were born from that craving: something simple yet flavourful enough to make you feel like you’re indulging in a classic takeaway meal, yet made entirely from plant-based ingredients. I wanted to recreate the tingle of chilli oil and the satisfying heartiness of classic vegan dumplings, without compromising on taste or texture. After plenty of tinkering, I found the perfect balance of tofu, mushrooms, and aromatics, all tied together by a fiery, fragrant sauce. I’m sharing this vegan recipe because it brings me real joy—and I hope it’ll become one of your go-to vegan comfort foods too. Whether you roast them for that crisped-up finish or stick to traditional steaming and boiling, these vegan dumplings promise to warm both your stomach and your spirit.

Recipe:

Serves: 4

Preparation time: 30 minutes

Cooking time: 10 minutes

Total time: 40 minutes

Ingredients:

For the Filling

200 g firm tofu
100 g mushrooms, finely chopped (shiitake or cremini work well)
2 spring onions, finely sliced
2 cloves garlic, minced
1 teaspoon grated ginger
1 tablespoon soy sauce (or tamari)
1 tablespoon sesame oil
½ teaspoon salt
¼ teaspoon black pepper

For the Dumplings

24 vegan dumpling wrappers

For the Chilli Oil Sauce

3 tablespoons chilli oil (shop-bought or homemade)
1 tablespoon soy sauce (or tamari)
1 tablespoon black vinegar (or rice vinegar)
1 teaspoon sugar (or maple syrup)
1 clove garlic, finely grated (optional)

For the Garnish

Chopped fresh coriander (cilantro) or microgreens
Toasted sesame seeds

Method:

Wrap the tofu in a clean kitchen towel or paper towels. Place a heavy object (like a tofu press cast-iron pan or a few books) on top for about 10–15 minutes to draw out excess moisture. Once pressed, crumble it into small pieces—aim for a texture similar to minced meat or small curds.
Finely chop the mushrooms into small, even pieces so they cook quickly and distribute well in the filling. Thinly slice the spring onions, using both the white and green parts. Mince the garlic (or use a garlic press), and grate the ginger finely.
In a large mixing bowl, combine the crumbled tofu, chopped mushrooms, spring onions, minced garlic, grated ginger, soy sauce, sesame oil, salt, and black pepper. Stir until everything is evenly incorporated. This forms your dumpling filling.
Place a dumpling wrapper on a flat surface. Spoon about 1 teaspoon of filling into the centre. Dip your finger in water and run it along the edges of the wrapper. Fold and seal, pressing firmly to ensure no air pockets remain. You can pleat the edges or simply press them together—choose whichever method you prefer, as long as the filling is fully enclosed.
In a small bowl, whisk together the chilli oil, soy sauce, black vinegar, sugar, and grated garlic (if using). Set aside.
Fill a steamer with water and bring it to a rolling boil. Line the steamer basket with parchment paper or cabbage leaves to prevent sticking. Place the dumplings inside, leaving a little space between them so they cook evenly. Steam for 6–8 minutes, or until the wrappers become translucent and the filling is cooked through. If you prefer a different cooking method, see the alternatives below for oven or grill, boiling, or air frying.
While the dumplings are still hot, place them in a shallow bowl. Drizzle generously with the prepared chilli oil sauce, ensuring it seeps into every fold. Garnish with fresh coriander or microgreens and toasted sesame seeds. Serve immediately to enjoy the contrast of tender wrappers, juicy filling, and spicy-sweet sauce.

Alternative Cooking Methods

High-Heat Oven or Grill: Preheat your oven or grill to a very high setting (ideally around 370°C/700°F, if possible). Lightly brush or spray a tray with oil to prevent sticking. Arrange the dumplings on the tray and cook for about 5 minutes, or until the wrappers become lightly golden and crisp around the edges. The intense heat helps create a slightly charred flavour.
Boiling: Bring a pot of water to a gentle boil. Carefully drop in the dumplings and cook for 3–4 minutes, or until they float to the surface. Drain immediately, then serve with the chilli oil sauce.
Air Fryer: Lightly coat the dumplings with oil. Air fry at 190°C (375°F) for 8–10 minutes, or until golden and crispy. Toss or drizzle with the sauce right before serving.

Additional Tips:

A very hot oven or grill can add a subtle smoky flavour to the dumplings. If you have a wood-fired setup or wood pellet grill, experiment with different woods for extra depth.
Keep a small bowl of water by your side when filling and folding dumplings—this helps form a tight seal so the filling stays inside.
If making a large batch, freeze uncooked dumplings on a tray; once solid, transfer them to a freezer bag. Cook from frozen by steaming or boiling for a couple of extra minutes.

Allergy information / alternatives:

Gluten-Free Option: Look for gluten-free dumpling wrappers (often made from rice flour) and use tamari instead of soy sauce.
Soy-Free Option: Replace tofu with finely diced vegetables (such as courgette or cabbage) or use mashed chickpeas. Use coconut aminos instead of soy sauce.
Nut-Free: This recipe is naturally nut-free; just check the chilli oil brand for any hidden allergens.

Nutritional Information (per serving):

Calories: ~320 kcal
Protein: ~12 g
Fat: ~15 g
Carbohydrates: ~35 g
Sugar: ~3 g
Salt: ~2 g

Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.

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