Chive Dumplings Recipe Vegan: Easy & Delicious Guide

If you’re searching for a delightful vegan appetizer that’s packed with fresh flavors and a satisfying texture, these chive dumplings are exactly what you need. Dumplings have a universal appeal—soft, tender wrappers embracing a delicious filling, perfect for sharing or enjoying as a snack.

Our vegan take on chive dumplings highlights the subtle oniony aroma of fresh chives paired with a savory, umami-rich mix of tofu and mushrooms. They’re light, nutritious, and bursting with flavor, making them an ideal choice for any meal or gathering.

Whether you’re a seasoned vegan cook or just trying to add more plant-based dishes to your repertoire, this recipe is approachable and fun. Plus, making dumplings from scratch is a wonderful way to connect with culinary traditions from around the world, while customizing to suit your dietary preferences.

Ready your rolling pin and steamer—let’s dive into crafting these irresistible vegan chive dumplings!

Why You’ll Love This Recipe

This chive dumplings recipe vegan is a crowd-pleaser for many reasons. First, it’s incredibly flavorful despite being simple and plant-based.

Fresh chives provide a mild oniony taste that pairs beautifully with the savory umami of shiitake mushrooms and tofu. The dough is tender yet sturdy enough to hold the filling without breaking.

Additionally, the dumplings can be steamed, pan-fried, or boiled, giving you flexibility depending on your cooking tools and preferences. They’re perfect as an appetizer, snack, or even a light main dish.

Plus, making dumplings at home means you control every ingredient—no preservatives or additives, just wholesome, fresh components.

Finally, this recipe lends itself well to variations, so you can experiment with different fillings or dipping sauces for endless delicious possibilities.

Ingredients

• For the Dough:
• 2 cups all-purpose flour
• 3/4 cup warm water
• 1/2 tsp salt
• 1 tbsp vegetable oil (optional, for pliability)
• For the Filling:
• 1 cup fresh chives, finely chopped
• 1 cup firm tofu, crumbled
• 3/4 cup shiitake mushrooms, finely chopped
• 1 tbsp soy sauce or tamari
• 1 tsp toasted sesame oil
• 2 cloves garlic, minced
• 1/2 tsp ground white pepper
• 1 tbsp finely grated ginger
• Salt to taste
• For cooking:
• Vegetable oil for pan-frying (optional)
• Water for steaming or boiling
• For dipping sauce (optional):
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp chili oil or sesame oil
• 1 tsp finely chopped scallions

Equipment

• Mixing bowls
• Rolling pin
• Sharp knife or kitchen scissors
• Steamer basket or bamboo steamer
• Non-stick skillet (if pan-frying)
• Measuring cups and spoons
• Chopping board
• Spoon or small ice cream scoop (for filling)

Instructions

1. Prepare the dough: In a large bowl, combine the all-purpose flour and salt. Gradually add the warm water while stirring with a wooden spoon or chopsticks until a shaggy dough forms.
2. Knead the dough: Transfer the dough to a lightly floured surface. Knead for about 8-10 minutes until the dough is smooth and elastic. If it feels sticky, sprinkle a little more flour. Cover with a damp cloth and let it rest for at least 30 minutes.
3. Make the filling: While the dough rests, heat a small non-stick skillet over medium heat. Add a little oil if desired, then sauté the minced garlic and grated ginger until fragrant, about 1 minute.
4. Add mushrooms and tofu: Add the finely chopped shiitake mushrooms and cook until softened, about 4-5 minutes. Stir in the crumbled tofu, soy sauce, sesame oil, white pepper, and salt to taste. Cook for another 2-3 minutes. Remove from heat and let cool slightly.
5. Mix in chives: Fold the finely chopped fresh chives into the cooled tofu mixture. Adjust seasoning if needed.
6. Roll out the dough: Divide the dough into small equal portions (about 30-35 grams each). Roll each portion into a small ball, then use the rolling pin to flatten into thin circles, about 3 inches in diameter. Keep the dough covered to prevent drying.
7. Fill the dumplings: Place about a teaspoon of filling in the center of each dough circle. Fold the dough over to form a half-moon shape and pinch the edges tightly to seal. You can pleat the edges for a traditional look or simply press firmly.
8. Cook the dumplings: You can steam, boil, or pan-fry the dumplings:
   • To steam: Arrange dumplings in a steamer basket lined with parchment paper or cabbage leaves. Steam over boiling water for 8-10 minutes.
   • To boil: Drop dumplings into boiling water. Once they float, cook for 2-3 more minutes, then remove with a slotted spoon.
   • To pan-fry: Heat 1-2 tbsp oil in a non-stick skillet. Place dumplings flat side down and cook until bottoms are golden. Add 1/4 cup water, cover, and steam until water evaporates and dumplings are cooked through, about 6-8 minutes.
9. Prepare the dipping sauce: Mix soy sauce, rice vinegar, chili oil, and scallions in a small bowl.
10. Serve: Plate the cooked dumplings and serve hot with the dipping sauce on the side.

Tips & Variations

“For the best dumpling dough, rest is key. It helps the gluten relax, making the dough easier to roll and fold.”

• If you can’t find shiitake mushrooms, substitute with cremini or button mushrooms for a milder flavor.
• Add finely chopped napa cabbage or shredded carrots to the filling for extra crunch and nutrition.
• Try pan-frying the dumplings for a crispy bottom and soft top—this method is called “potstickers.”
• For a gluten-free version, experiment with rice flour or tapioca starch doughs, though texture will differ.
• Make the filling spicier by adding chili flakes or a dash of Sriracha to the soy sauce mixture.
• Leftover dumplings freeze well—just freeze them on a tray before transferring to a bag, then cook straight from frozen.

Nutrition Facts

Serving Suggestions

These vegan chive dumplings shine as an appetizer or snack, but they can also be a part of a larger meal. Serve with a side of steamed greens or a simple cucumber salad to balance the flavors.

They pair wonderfully with dishes like Thelma Sanders Squash Recipe for a hearty vegetable complement. For a more filling meal, accompany the dumplings with a bowl of miso soup or a fresh noodle salad.

For dipping, besides the classic soy-vinegar sauce, try a peanut sauce or a tangy hoisin-based dip for a different twist. These little bundles are also great at potlucks or festive meals where finger food is favored.

Conclusion

Making vegan chive dumplings at home is both rewarding and delicious. This recipe offers a perfect balance of fresh, earthy flavors wrapped in a soft, tender dough that you can enjoy steamed, boiled, or pan-fried.

It’s an accessible recipe for cooks of all levels and a fantastic way to introduce plant-based ingredients into your diet without compromising on taste or texture.

Whether you’re cooking for family, friends, or just yourself, these dumplings are sure to impress. Plus, their versatility allows you to tweak the filling or cooking method to suit your mood and pantry.

Don’t forget to check out other tasty recipes like the Bariatric Meatloaf Recipe or add a spicy kick with the Pickled Cherry Pepper Recipe to round out your meal. Happy cooking and dumpling folding!

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