Chinese New Year Vegetarian Dumpling Recipe Made Easy

Chinese New Year is a time of celebration, family gatherings, and delicious food that brings luck and prosperity for the year ahead. Dumplings, or “jiaozi,” hold a special place at the dinner table during this festive season.

Traditionally filled with meat and vegetables, dumplings symbolize wealth because their shape resembles ancient Chinese gold ingots. For those seeking a plant-based alternative, this Chinese New Year vegetarian dumpling recipe offers a delightful way to enjoy the festivities without compromising on flavor or tradition.

This recipe is packed with fresh, wholesome ingredients that create a savory, satisfying filling wrapped in tender dumpling skins. Whether you’re a seasoned dumpling maker or trying this for the first time, you’ll find the process rewarding and the end result absolutely delicious.

Plus, these vegetarian dumplings are perfect for sharing with friends and family, making your celebration both inclusive and memorable.

Why You’ll Love This Recipe

Vegetarian and flavorful: This recipe uses a vibrant mix of vegetables and mushrooms to deliver umami-rich taste without any meat.

Perfectly festive: Dumplings symbolize prosperity, and making them at home adds a personal touch to your Chinese New Year celebration.

Customizable and easy to make: With simple ingredients and clear instructions, you can easily tailor the filling to your taste or dietary needs.

Plus, homemade dumplings freeze well, so you can prepare a batch ahead for quick meals later!

Ingredients

• 250g napa cabbage, finely chopped
• 150g shiitake mushrooms, finely diced (fresh or rehydrated dried)
• 100g firm tofu, crumbled
• 2 green onions, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, freshly grated
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 1 tsp rice vinegar
• 1/2 tsp white pepper
• 1 tsp sugar
• 1 package dumpling wrappers (round, about 40 pieces)
• Vegetable oil, for frying or steaming

Equipment

• Mixing bowl
• Cutting board and knife
• Large skillet or wok
• Spoon or spatula
• Dumpling press or rolling pin (optional)
• Steamer basket or large pot with lid
• Non-stick frying pan (if pan-frying)
• Small bowl of water (for sealing dumplings)
• Plate lined with parchment paper (for resting dumplings)

Instructions

1. Prepare the cabbage: Place the finely chopped napa cabbage in a bowl and sprinkle with a pinch of salt. Let it sit for 10 minutes to draw out excess moisture. Then squeeze the cabbage dry with your hands or a clean kitchen towel to avoid soggy filling.
2. Sauté the aromatics: Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
3. Cook the mushrooms and tofu: Add the diced shiitake mushrooms and crumbled tofu to the skillet. Cook for 4-5 minutes until the mushrooms are tender and the tofu is lightly browned.
4. Combine the filling: In a large mixing bowl, combine the cooked mushroom and tofu mixture with the squeezed cabbage, chopped green onions, soy sauce, sesame oil, rice vinegar, white pepper, and sugar. Mix thoroughly to combine all flavors.
5. Assemble the dumplings: Place a dumpling wrapper on a clean surface. Spoon about 1 teaspoon of filling into the center. Dip your finger in water and moisten the edges of the wrapper. Fold it in half and pinch the edges to seal, pleating as desired to form a crescent shape.
6. Cook the dumplings: You have several options here:
   • Steaming: Place dumplings in a steamer basket lined with parchment paper or cabbage leaves. Steam over boiling water for 8-10 minutes until dumplings are tender and filling is cooked through.
   • Pan-frying (potstickers): Heat 2 tablespoons vegetable oil in a non-stick pan over medium heat. Add dumplings and fry until bottoms are golden, about 2-3 minutes. Carefully pour in 1/4 cup water, cover, and steam for 6 minutes until water evaporates and dumplings are cooked.
7. Serve: Transfer cooked dumplings to a plate. Serve warm with dipping sauce made from soy sauce, rice vinegar, and a touch of chili oil or sesame seeds if desired.

Tips & Variations

For a juicier filling, add finely chopped water chestnuts or shredded carrots for texture and sweetness.

Don’t overfill the wrappers to avoid tearing during cooking.

Freeze uncooked dumplings on a tray before transferring to a bag for easy storage and future meals.

Try dipping your dumplings in a sauce made with soy sauce, black vinegar, minced garlic, and chili flakes for extra zing.

Nutrition Facts

Serving Suggestions

These vegetarian dumplings pair wonderfully with a light Asian-inspired salad or stir-fried greens like bok choy or Chinese broccoli. For a complete meal, serve alongside steamed jasmine rice or a bowl of hot and sour soup.

For a festive touch, try serving your dumplings on a beautiful platter garnished with fresh cilantro and sliced scallions. If you love experimenting with flavors, check out my Pickled Cherry Pepper Recipe to add a spicy-sweet condiment on the side.

For more hearty vegetarian dishes to accompany your celebrations, explore Thelma Sanders Squash Recipe, or if you’re looking for indulgent treats post-feast, the Peanut Butter Gelato Recipe is a delightful finish.

Conclusion

Making vegetarian dumplings for Chinese New Year is a wonderful way to honor tradition while embracing a plant-based lifestyle. This recipe is not only delicious but also brings the joy of cooking and sharing to your celebrations.

The fresh vegetables and umami-rich mushrooms provide a satisfying filling that everyone can enjoy, whether vegetarian or not.

With simple ingredients and straightforward steps, you can create a festive dish that symbolizes good fortune and unity. Whether steamed or pan-fried, these dumplings are sure to become a staple in your Chinese New Year festivities and beyond.

Happy cooking and may your new year be filled with happiness, health, and prosperity!

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