I might have mentioned it before – I’m a huge fan of dumplings. Any kind of dumplings. No matter if they are cooked in soup, deep-fried, or just steamed… these little fellas are almost always delicious. Today I got some vegan dumplings made in a bamboo steamer for you. Delicious steamed Dumplings with Mushrooms and Napa Cabbage. Nom Nom… ;)

A few weeks ago I already published a recipe for dumplings here on the blog – the recipe was for Gyozas aka. Potstickers with Pork and Cabbage. Delicious little dumplings. Not everyone is into meat – so why not make something similar but without any ingredients from animals. Vegan dumplings are equally delicious and not more complicated to prepare…
Instead of pork or chicken meat I used chopped mushrooms here to get a nice consistency for the filling. Replacing meat in recipes with mushrooms works actually for many recipes. If you cook them and season them right, they actually feel and taste very similar to meat. A good example, in this case, is this Mushroom Bourguignon with Polenta. A classic French dish you would normally prepare with meat, but works really well with different kinds of mushrooms instead. The dish I made is a vegetarian dish but can easily be turned into a vegan dish if you like. You just have to replace the dairy products for the polenta with vegan alternatives – the bourguignon itself is vegan. Just in case you are interested in that ;)

As mentioned before – I really love dumplings. If you feel like it, you can prepare the dough for the wrappers yourself, but to be honest, I buy premade frozen wrappers in most cases to save some time. There are great frozen gyoza dough sheets available in stores you can use and the result you get with those is as good as if you made them yourself ;) Just saying. If you prefer making your own wrappers… do it!
By the way, dumplings like these here are perfect to be frozen. Every time we make dumplings, we are not making only a couple of dumplings per person, we normally prepare 30 or more and freeze most of them for some other time. Whenever you are in the mood for a snack or tasty dinner, you just have to grab a couple of them from the freezer and prepare them the way you like – in a soup, fried or steamed. No thawing needed. You just need to cook/fry/steam them several minutes longer and you are good to go!
INGREDIENTS / ZUTATEN
(25 dumplings)
For the dumplings:
1-2 tbsp. peanut oil or sesame oil
7 oz. (200g) brown mushrooms, finely chopped
3.5 oz. (100g) shiitake mushrooms, finely chopped
2 spring onions, finely chopped
2-3 garlic cloves, finely chopped
1 small piece of ginger (about 1.5 inches/4cm), finely chopped
5.3 oz. (150g) napa cabbage, finely chopped
1-2 tbsp. soy sauce
some Sriracha sauce (optional)
25 gyoza dough sheets (frozen and thawed)
For the dipping sauce:
1/2 cup (120ml) soy sauce
1 tsp. brown sugar
3 tbsp. orange juice
1-2 tbsp. lime juice
1 tsp. sesame oil
some chopped coriander
some sesame seeds
(25 Dumplings)
Für die Dumplings:
1-2 EL Erdnussöl oder Sesamöl
200g braune Champignons, fein gehackt
100g Shiitake Pilze, fein gehackt
2 Frühlingszwiebeln, fein gehackt
2-3 Knoblauchzehen, fein gehackt
1 kleines Stück Ingwer (ca. 4cm), fein gehackt
150g Chinakohl, fein gehackt
1-2 EL Sojasauce
etwas Sriracha Sauce (optional)
25 Gyoza Teigblätter (gefroren und aufgetaut)
Für die Soße:
120ml Sojasauce
1 TL brauner Zucker
3 EL Orangensaft
1-2 EL Limettensaft
1 TL Sesamöl
etwas gehackter Koriander
etwas Sesam




By the way, these dumplings here can also be “turned” into potstickers by simply frying them instead of steaming them in the bamboo basket – not everyone has one of these “devices” at home ;) The dumplings are also great for soup. So many ways to prepare and combine them…

DIRECTIONS / ZUBEREITUNG
1. Let the frozen gyoza dough sheets thaw (e.g. in the fridge). Make sure there is no ice on the dough sheets – if it melts, it will soften the dough sheets. Cover the thawed dough sheets with a damp cloth/kitchen paper to prevent them from drying out.
2. Clean the mushrooms and chop very finely. Chop the spring onions finely as well. Peel the garlic and chop it finely. Peel the ginger and chop it very finely. Wash the Chinese cabbage and also chop finely. Set everything aside.
3. Heat up a frying pan, add the oil and fry the mushrooms, spring onions, garlic, and ginger for about 5-6 minutes. Reduce the heat slightly, add the napa cabbage and continue cooking for 2-3 minutes. Season the mixture with soy sauce and sriracha sauce (optional). Remove from heat and allow to cool down.
4. To assemble the dumplings place one dough sheet in your hand, place about 1 tablespoon of the filling in the center, brush the edges with a little bit of water, and fold the dough sheet over the filling. To close the dumpling start in one corner and crimp the edge several times to seal the edges. Repeat with the remaining filling and dough sheets until all of it is used. Cover the finished dumplings with a damp cloth/kitchen paper to keep them from drying out until you’re done with everything.
5. For the dipping sauce, mix the soy sauce with brown sugar, orange, and lime juice, as well as the sesame oil in a small bowl. Add some chopped cilantro and sesame seeds and set aside.
6. Add some water to a large pot and bring to a boil, then reduce heat until the water is only simmering. Line a bamboo steamer* with some paper* to prevent the dumplings from sticking to the steamer. Place the dumplings in the steamer, make sure they are not touching each other, and place the steamer in the pot with the simmering water. Steam the dumplings for about 6 minutes. Remove from the pot and serve immediately with the dipping sauce.
Note: Unused (and not yet steamed) dumplings can also be frozen on a tray and then finished some other day directly from the freezer – in that case, you should add about 3-4 minutes to the steaming time.
1. Die gefrorenen Gyoza Teigblätter (z.B. im Kühlschrank) auftauen lassen. Achtet darauf, dass kein Eis auf den Teigblättern ist – wenn das schmilzt, weicht es die Teigblätter auf. Die aufgetauten Teigblätter dann mit einem feuchten Tuch/Küchenpapier abdecken, damit sie nicht austrocknen.
2. Die braunen Champignons und Shiitake Pilze putzen und sehr fein hacken. Frühlingszwiebeln fein hacken. Knoblauch schälen und ebenfalls klein hacken. Ingwer schälen und dann sehr fein hacken. Chinakohl waschen und ebenfalls fein hacken. Alles zur Seite stellen.
3. Erdnussöl (oder Sesamöl) in einer Pfanne erhitzen und darin die gehackten Pilze, Frühlingszwiebeln, Knoblauch und Ingwer für etwa 5-6 Minuten anbraten. Die Hitzezufuhr etwas reduzieren und den Chinakohl dazugeben und für 2-3 Minuten mitbraten. Mischung mit Sojasauce und Sriracha Sauce (optional) würzen. Vom Herd ziehen und abkühlen lassen.
4. Für die Dumplings dann jeweils ein Teigblatt in eine Hand legen, etwa 1 EL der Füllung in die Mitte setzen, den Rand mit etwas Wasser bestreichen und dann das Teigblatt über die Füllung schlagen und von einer Seite her den Rand in Falten legen und so den Dumpling formen. Mit der restlichen Füllung und Teigblättern wiederholen, bis alles aufgebraucht ist. Die fertigen Dumplings mit einem feuchten Tuch/Küchenpapier abdecken, damit sie nicht austrocknen, bis alle geformt sind.
5. Für die Dipping Soße die Sojasauce mit dem braunen Zucker, Orangensaft, Limettensaft und Sesamöl in einer kleinen Schüssel verrühren. Etwas gehackten Koriander und Sesam dazugeben und zur Seite stellen.
6. Etwas Wasser in einen großen Topf geben und aufkochen, dann die Hitzezufuhr reduzieren, bis das Wasser nur noch leicht köchelt. Einen Dämpfeinsatz/Bambusdämpfer* mit Papier* auslegen, damit nichts kleben bleibt, die Dumplings einsetzen, darauf achten, dass sie sich nicht berühren und dann den Dämpfer in den Topf stellen und die Dumplings für etwa 6 Minuten dämpfen. Die fertigen Teigtaschen dann am besten mit Dämpfer mit der Soße zusammen servieren.
Hinweis: Nicht verwendete und noch nicht gedämpfte Teigtaschen kann man auf einem Blech auch prima einfrieren und dann direkt aus dem Tiefkühler verwenden – die Dämpfzeit verlängert sich dann um etwa 3-4 Minuten.


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Here is a version of the recipe you can print easily.

Vegan Steamed Dumplings with Mushrooms & Napa Cabbage
- Prep Time: 00:45
- Cook Time: 00:15
- Total Time: 01:00
- Yield: 25 1x
- Category: Dumplings
- Cuisine: Japan
Description
Gyoza dumplings are super delicious and actually easy to prepare – try these vegan steamed dumplings!
Ingredients
For the dumplings:
1–2 tbsp. peanut oil or sesame oil
7 oz. (200g) brown mushrooms, finely chopped
3.5 oz. (100g) shiitake mushrooms, finely chopped
2 spring onions, finely chopped
2–3 garlic cloves, finely chopped
1 small piece of ginger (about 1.5 inches/4cm), finely chopped
5.3 oz. (150g) napa cabbage, finely chopped
1–2 tbsp. soy sauce
some Sriracha sauce (optional)
25 gyoza dough sheets (frozen and thawed)
For the dipping sauce:
1/2 cup (120ml) soy sauce
1 tsp. brown sugar
3 tbsp. orange juice
1–2 tbsp. lime juice
1 tsp. sesame oil
some chopped coriander
some sesame seeds
Instructions
1. Let the frozen gyoza dough sheets thaw (e.g. in the fridge). Make sure there is no ice on the dough sheets – if it melts, it will soften the dough sheets. Cover the thawed dough sheets with a damp cloth/kitchen paper to prevent them from drying out.
2. Clean the mushrooms and chop very finely. Chop the spring onions finely as well. Peel the garlic and chop it finely. Peel the ginger and chop it very finely. Wash the Chinese cabbage and also chop finely. Set everything aside.
3. Heat up a frying pan, add the oil and fry the mushrooms, spring onions, garlic, and ginger for about 5-6 minutes. Reduce the heat slightly, add the napa cabbage and continue cooking for 2-3 minutes. Season the mixture with soy sauce and sriracha sauce (optional). Remove from heat and allow to cool down.
4. To assemble the dumplings place one dough sheet in your hand, place about 1 tablespoon of the filling in the center, brush the edges with a little bit of water, and fold the dough sheet over the filling. To close the dumpling start in one corner and crimp the edge several times to seal the edges. Repeat with the remaining filling and dough sheets until all of it is used. Cover the finished dumplings with a damp cloth/kitchen paper to keep them from drying out until you’re done with everything.
5. For the dipping sauce, mix the soy sauce with brown sugar, orange, and lime juice, as well as the sesame oil in a small bowl. Add some chopped cilantro and sesame seeds and set aside.
6. Add some water to a large pot and bring to a boil, then reduce heat until the water is only simmering. Line a bamboo steamer* with some paper* to prevent the dumplings from sticking to the steamer. Place the dumplings in the steamer, make sure they are not touching each other, and place the steamer in the pot with the simmering water. Steam the dumplings for about 6 minutes. Remove from the pot and serve immediately with the dipping sauce.
Notes
Unused (and not yet steamed) dumplings can also be frozen on a tray and then finished some other day directly from the freezer – in that case, you should add about 3-4 minutes to the steaming time.
Keywords: dumplings, gyoza, steamed, mushrooms, Napa cabbage, lunch, dinner, vegan
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