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Vegan Teriyaki Dumplings

Updated: Dec 18, 2023

Vegan Lacto Vegetarian Plant based recipes Vegan Teriyaki Dumplings
Vegan Teriyaki Dumplings

Embark on a taste exploration with these exquisite Vegan Dumplings, each bite a discovery of texture and taste. Served with a zesty, mirin-free teriyaki sauce, they're a celebration of traditional flavors in a modern, health-conscious kitchen. These Vegan Teriyaki Dumplings are the perfect blend of savory and sweet, with just the right amount of zest. They're sure to become a new favorite in your culinary collection. Enjoy your creation and the shared smiles it brings!



Serves: 4

Preparation time: 35 minutes

Cooking time: 20 minutes

Total time: 55 minutes



For the dumplings:

  - 1 cup finely shredded cabbage

  - 1/2 cup finely minced mushrooms

  - 1/4 cup finely grated carrots

  - 2 green onions, thinly sliced

  - 1 tablespoon fresh ginger, minced

  - 2 garlic cloves, minced

  - 1 tablespoon Vegan soy sauce

  - 1 teaspoon sesame oil

  - Pinch of salt and pepper

For the teriyaki sauce:

  - 1/4 cup Vegan soy sauce

  - 2 tablespoons rice vinegar

  - 2 tablespoons coconut sugar or brown sugar

  - 1/2 teaspoon fresh ginger, minced

  - 1 garlic clove, minced

  - 1 teaspoon cornstarch dissolved in 2 tablespoons cold water


  - Additional green onions, finely sliced



1. In a bowl, mix the cabbage, mushrooms, carrots, green onions, ginger, and garlic. Add the soy sauce, sesame oil, and a pinch of salt and pepper. Stir until the ingredients are well combined and the mixture is fully seasoned.

2. Lay out the dumpling wrappers on a clean surface. Spoon a small amount of the filling mixture onto the center of each wrapper.

3. Moisten the edges of the wrapper with water, fold in half to enclose the filling, and press edges firmly to seal, creating a half-moon shape. If you like, create pleats along the edge for a traditional look.

4. Heat a thin layer of oil in a large skillet over medium-high heat. When hot, add the dumplings in batches, not crowding the pan, and fry until the bottoms are golden brown, about 2-3 minutes.

5. Carefully pour about 1/4 cup of water into the skillet (it will sizzle) and immediately cover with a lid. Lower the heat to medium and let the dumplings steam for about 5-6 minutes, or until the wrappers are translucent and the filling is cooked through.

6. While the dumplings cook, prepare the teriyaki sauce. In a small saucepan over medium heat, whisk together the soy sauce, rice vinegar, and sugar. Add the ginger and garlic.

7. Once the mixture comes to a gentle simmer, stir in the cornstarch slurry, whisking continuously until the sauce thickens to a syrup-like consistency, about 2 minutes.

8. Remove the dumplings from the skillet and drizzle them with the thickened teriyaki sauce.

9. Garnish with a sprinkle of toasted sesame seeds and additional green onions.


Additional Tips:

Serve the dumplings over a bed of steamed white or brown rice for a more filling meal.

If you prefer a spicy kick, add a teaspoon of chili flakes or a dash of hot sauce to the teriyaki sauce.


Allergy information / alternatives:

Gluten-Free Option: Ensure that the dumpling wrappers and soy sauce are certified gluten-free.

For a sugar alternative, you can use a sweetener like agave syrup in the teriyaki sauce, adjusting the amount to your taste.


Nutritional Information (per serving):

- Calories: Approximately 370

- Protein: 8g

- Fat: 6g

- Carbohydrates: 68g

- Fiber: 3g

- Sodium: 800mg

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


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