The Best Vegan Dumplings with Veggies and Tofu

Flavorful vegan dumplings with tofu, veggies, and glass noodles. Easy to fold, cook, and freeze - a Korean mandu recipe you’ll love!

If you’re looking for a vegan dumplings recipe that’s flavorful, satisfying, and easy to make at home, you’re in the right place. These vegan Korean dumplings are inspired by my favorite childhood snack - especially the mandu from a street vendor I visited all the time in my hometown. I set out to re-create that exact flavor, and this version comes pretty darn close! Filled with tofu and fresh vegetables, they’re light yet hearty, naturally healthy, and full of flavor!

Jump to:

• Dumpling, Potsticker, Gyoza & Mandu Compared
• Why You’ll Love This Recipe
• Ingredients You Need
• Possible Substitutions
• How to Fold Vegan Dumplings
• Tips for Folding Perfect Mandu
• Cooking Methods for Vegan Dumplings
• Freezing and Storage Tips
• Vegan Dumplings FAQ
• The Best Vegan Dumplings with Veggies and Tofu

Before we get cooking, let’s quickly break down the difference between dumplings, potstickers, gyoza, and mandu. Dumpling is the broad term for all filled dough wrappers, while each style has its own origin, wrapper, and flavor. Mandu is the Korean version, with versatile fillings and cooking methods. Although this is a recipe for mandu, I’ll be using the word “dumplings” interchangeably since it’s more widely recognized.

Dumpling, Potsticker, Gyoza & Mandu Compared

Type	Origin & Style	Typical Filling	Standout Traits
Dumpling	Global term for filled dough wrappers	Wide variety. Often pork, cabbage	Umbrella term for all syles
Potsticker	Chinese dumpling, pot-sticking style	Pork, cabbage, chives	Crispy bottom, chewy wrapper
Gyoza	Japanese version of dumpling	Pork/chicken, cabbage, garlic	Thin wrapper, garlicky flavor
Mandu	Korean dumpling	Tofu, kimchi, vegetables, meat	Versatile fillings, often a little larger in size

Why You’ll Love This Recipe

• Full of flavor, fully plant-based – Packed with seasoned tofu and fresh vegetables for a filling that’s light yet satisfying.
• Korean-style comfort food – Inspired by my favorite childhood mandu, bringing cozy street food vibes to your kitchen.
• Cook your way – Pan-fry for crispy bottoms, steam for tender, or boil for a lighter option.
• Freezer-friendly – Make a big batch and freeze before cooking for quick weeknight meals anytime.

Ingredients You Need

• Tofu – In traditional Korean mandu, ground pork or beef is common, but crumbled tofu gives these vegan dumplings a similar, hearty texture without the meat. I use firm or extra firm tofu for this recipe.
• Korean glass noodles (sweet potato noodles) – Known as dangmyeon, these chewy noodles are famous in japchae and add body and a pleasant bite to the filling.
• Vegetables – A colorful mix of green onion, carrot, and cabbage adds freshness, texture, and natural sweetness to balance the tofu and noodles.
• Seasoning – Minced garlic and soy sauce infuse the filling with savory depth and umami, bringing all the ingredients together.

Possible Substitutions

• Tofu – Finely chopped mushrooms or plant-based meat can work as an alternative.
• Korean glass noodles – If you can’t find dangmyeon, swap with cellophane noodles or rice vermicelli, though the texture will be softer.
• Vegetables – Napa cabbage, mushrooms, zucchini, or bean sprouts make great additions or swaps for the carrot and green onion.
• Seasoning – Tamari can replace soy sauce for a gluten-free option. Garlic powder works in a pinch if you don’t have fresh minced garlic.

How to Fold Vegan Dumplings

1. Prepare the wrapper – Place one dumpling wrapper on your palm. Lightly brush water around the entire edge.
2. Add the filling – Spoon about 1 tablespoon of filling into the center, leaving space around the edges.
3. Fold and seal the first point – Bring the bottom half of the wrapper up over the filling to meet the top half. Pinch one end firmly to secure it.
4. Pleat and seal toward the center – Starting from that sealed end, fold a small section of the bottom edge toward the top edge, pressing to seal as you go. Work your way toward the middle.
5. Switch sides – Go back to the other end and repeat the folding process toward the middle until the dumpling is fully sealed.
6. Final check – Press along the entire edge to make sure there are no openings.

Simple Fold Option: If pleating feels tricky, just fold the wrapper in half over the filling and press the edges together firmly. As long as it’s sealed, it will cook perfectly.

Tips for Folding Perfect Mandu

• Use store-bought wrappers for ease: Buying pre-made dumpling wrappers saves time and ensures a consistent size and thickness.
• Moisten the edges before filling: I brush the edges with water before adding the filling. This slightly softens the wrapper, making it easier to fold, and the water still acts like glue to seal it. Just don’t use too much - a light moisten is enough. Brushing after adding the filling can make the wrapper slippery and harder to handle.
• Don’t overfill: Too much filling makes it difficult to close the wrapper and can cause it to burst while cooking.
• Practice makes perfect: Your first few dumplings may not look perfect, but they’ll still taste great.
• Try different folds: If pleating feels tricky, use the simple fold option: just fold in half and press the edges together firmly.

Cooking Methods for Vegan Dumplings

• Pan-Fry (Crispy Bottoms) – My favorite method
  1. Heat 1–2 tablespoons of oil in a non-stick skillet over medium heat.
  2. Add dumplings in a single layer and cook until the bottoms turn golden brown (about 2–3 minutes).
  3. Add ¼ cup water, cover with a lid, and steam until the water evaporates (about 5 minutes).
  4. Remove the lid and let the bottoms crisp back up for another 1–2 minutes.
• Steam (Soft & Tender)
  1. Place dumplings in a steamer basket lined with parchment paper or cabbage leaves to prevent sticking.
  2. Steam over boiling water for 8–10 minutes, until the wrappers turn slightly translucent and the filling is heated through.
• Boil (Light & Juicy)
  1. Bring a pot of water to a boil.
  2. Add dumplings in batches and cook for 4–5 minutes, or until they float to the surface.
  3. Remove with a slotted spoon and serve immediately.

Freezing and Storage Tips

• Freeze before cooking - Arrange uncooked dumplings in a single layer on a parchment-lined baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months.
• Cook from frozen - No need to thaw; just add 1–2 extra minutes to the cooking time.
• Store leftovers in the fridge - Cooked dumplings can be refrigerated in an airtight container for up to 3 days. Reheat by steaming or pan-frying to keep them from drying out.

Vegan Dumplings FAQ

These vegan dumplings are best enjoyed hot with a simple dipping sauce made from soy sauce, rice vinegar, and a touch of sweetness (sugar, agave, or honey). For extra heat, add a sprinkle of gochugaru or a drizzle of chili oil. Take a peek at my Japanese Pantry and Korean Pantry posts for all the essentials you’ll need to whip up dipping sauces straight from your pantry.

They also pair beautifully with miso soup or make a great appetizer alongside Japanese pork curry or non-spicy Korean bibim guksu. However you serve them, these dumplings are flavorful, satisfying, and a fun way to bring homemade vegan dumplings into your kitchen — no takeout required! If you’d like to keep the dumpling feast going, try my Vegan Bulgogi Mandu or my fresh, crunchy Vegan Spring Rolls next.

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