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        Chinese Vegetable Dumplings 素餃

        {Recipe} How to make Chinese Vegetarian Dumplings 素餃

        Happy Summer everyone! Woohoo!

        In celebrating the start of my favorite season, I propose that let’s make some DUMPLINGS together.

        {Recipe} How to make Chinese Vegetarian Dumplings 素餃

        I know a lot of you probably already have a favorite dumpling recipe of your own (and I hope that is this dumpling recipe here) but I promise you the recipe I am sharing today will be a little different

        Because it’s vegetarian. That’s right, I am talking about a meatless dumpling recipe that will probably help you get in shape just in time for the beach! Heck, if you want, this recipe can also be easily turned into a vegan recipe (see notes below).

        {Recipe} How to make Chinese Vegetarian Dumplings 素餃

        Before you quickly dismiss the recipe because it’s vegetarian, let me just tell you that these dumplings are absolutely delicious! So tasty that even a diehard pork dumpling guy like me could chow down a dozen of these without missing a bit of meat!

        {Recipe} How to make Chinese Vegetarian Dumplings 素餃

        But you won’t believe me until you actually try them, right?

        {Recipe} How to make Chinese Vegetarian Dumplings 素餃

        The ingredients used in this recipe are my favorite combination but you can certainly add/substitute in other ingredients such as corn kernels, chopped carrots, other type of mushroom, and etc.

        {Recipe} How to make Chinese Vegetarian Dumplings 素餃

        As I mentioned earlier, you can readily make these dumplings vegan friendly. Just substitute the eggs with additional tofu and mushroom or other additional ingredients you care.

        {Recipe} How to make Chinese Vegetarian Dumplings 素餃

        As a friendly forewarning, the folding of these dumplings will be a little trickier than that of normal meat filling as the vegetable filling is less smooth and paste-like. If you are new to making dumplings, I’d suggest you preparing additional dumpling wrappers as you might want to reduce the amount of filling used for each dumpling to make it easier to fold.

        {Recipe} How to make Chinese Vegetarian Dumplings 素餃

        Lastly I need to give credits to Mrs. YiReservation who happily lent her hands and demonstrated how to make these pretty dumplings called willow leaf dumplings. It’s more advanced than the other folding method shared in the pork chive dumpling recipe but you’ll do just fine if following the detailed step-by-step instruction found in recipe area.

        {Recipe} How to make Chinese Vegetarian Dumplings 素餃Without further ado, I proudly present my favorite vegetable dumpling recipe. If you are interested in seeing other kinds of dumplings, please also check out this dumpling restaurant review.

        Chinese Vegetable Dumplings

        Rating: 51

        Prep Time: 2 hours, 30 minutes

        Cook Time: 15 minutes

        Total Time: 2 hours, 45 minutes

        Yield: 35-40 Dumplings

        Chinese Vegetable Dumplings

        Make these super delicious Chinese Vegetable Dumplings following this step-by-step recipe at


        • 1 lb Chinese chives
        • 1/2 block or 8oz of firm tofu
        • 5 fresh or re-constituted shiitake mushroom
        • 2 bunch green bean vermicelli
        • 2 one-inch ginger slice
        • 3 large eggs
        • 3 tbsp cooking oil
        • 1 tsp sesame oil
        • 1.5 tbsp table salt
        • 1 tsp soy sauce
        • 3 tbsp corn starch
        • 1 tsp white pepper powder
        • 1/2 tsp five-spice powder
        • 1 pkg / 1lb dumpling wrappers or about 40 homemade dumpling wrappers


        1. Thoroughly rinse the Chinese chives. Dry the chives in a colander and finely chop them
        2. Transfer the chopped chives to a mixing bowl. Mix in 1 tbsp of salt and cover and set aside for a couple of hours to let the chives welt
        3. Rinse the ginger, shiitake mushroom and tofu. Try to squeeze out as much water as possible from the mushroom. Finely chop the ginger, mushroom and tofu. Set them aside
        4. Scramble two eggs. Use your spatula to chop the scrambled eggs to tiny pieces. Set aside
        5. Soften the green bean vermicelli in warm water for about 5 minutes. Remove the excess water and finely chop the vermicelli. Set aside
        6. After several hours, the chives should look welt. Squeeze out as much liquid as possible as the excess liquid will make the stuffing watery and hard to use
        7. Combine the chives with shiitake mushroom, tofu, scrambled eggs, and vermicelli. Add the rest of the salt, white pepper, five-spice powder corn starch, one egg, oil, sesame oil, and soy sauce to the stuffing mix
        8. Thoroughly mix all the ingredients together. Add additional salt if needed. Add additional corn starch if the stuffing appears to be watery. Cover and chill the mixed stuffing in the fridge for 30 minutes before making dumplings
        9. If you have read my previous pork chive dumpling recipe, you can follow the same simple steps to make these vegetable dumplings. In many Chinese restaurants, vegetable dumplings are folded different so they can be distinguished from other types of stuffing. Below is a step-by-step instruction on how to fold willow leaf dumplings
        10. Place one tbsp of filling in the center of the wrapper
        11. Wet the edge of the wrapper with water
        12. Gently fold edges up to form a taco shell. Re-orient the wrapper lengthwise. Fold the right end of the wrapper into an "M" shape and pinch to close
        13. Start on one side of the edge and fold a pleat angling toward the right side end. Pinch to seal the pleat
        14. Move to the opposite side of the wrapper and slight to the left of the first pleat, fold a second pleat pointing toward the right side. Pinch to seal
        15. Moving leftward by making alternate pleats described above. Once you are half an inch away from the left end, pinch to seal the entire remaining portion without more pleats.
        16. Make sure the dumpling is completely sealed, then gently push down to form a flat bottom. Repeat the above steps to finish the rest of the filling and the wrappers

        These dumplings taste great no matter how you cook them. You can boil, steam, or make potstickers with these dumplings.

        {Recipe} How to make Chinese Vegetarian Dumplings 素餃


        1. 19

          I made these and they were SO DELICIOUS. I added some chopped cloud ear fungus – a type of Chinese “mushroom” to provide additional umami taste and also added crunch and texture. Sooooo good.

        2. 18

          Hi Yi,
          I’ve never prepared dumplings before, but browsing through an array of recipes, I settled on this one to bring to a party. Everyone was ecstatic, me included. Thank you so much for sharing this recipe! I’m already looking forward to try preparing the steamed meat buns.

        3. 17

          I made these this past weekend, they are perfect! The only thing I found was that I needed about 2 packages of wrappers instead of 1. I’m so excited I discovered your blog, I’ll try the pork chive dumpling next!

        4. 16

          I made these this past weekend, they are perfect! The only thing I found was that I needed about 2 packages of wrappers instead of 1. I’m so excited I discovered your blog, I’ll try the pork chive dumpling next!

        5. 15

          How long should I let the chives welt for??

        6. Pingback: recipes | ofserendipitiesandmiaos

        7. Pingback: Chinese Vegetarian Dumpling – Veggie Eats!

        8. 14

          Thanks for this recipe! I always order this in my fave Chinese resto/cafe!

        9. 13

          You’re doing a great job! ??

        10. 12

          I want to make these this weekend but want to know if they can be frozen after i have made them? I am concerned that maybe the vermicelli noodles in the mixture might not freeze and re-cook well?

        11. 11

          Hello, I’ve been really enjoying your blog and all the amazing recipes. I was wondering if you had advice on buying dumpling wrappers? There seems like so many out there (thick, thin, egg based). Do you have a brand/type recommendation? Thank you!!?

        12. 10

          I love vegetables dumplings but true…they are a challenge to make. The vegetable fillings is usually not as pasty as those meat fillings, and sometimes the dumplings end up breaking due to the fillings inside!

          Your vegetable dumplings are so perfect.

        13. 9

          Absolutely love the folding on these ones. They look so pretty! Plus, I like the ingredients in the filling – ah!, if only I weren’t so clumsy. ??

        14. 8

          Looks irresistible and so good. I’m surprised that the preparation is quite easy, think I will try to prepare them one of these days.

        15. 7

          Healthy eating is a natural metod for chinese people to obtain health, but try to do some Dao Yin or Tai Chi with healthy eating and you will get more then health. I love your site, and I love your story about your grandfather. You are a lucky guy with a lucky heritage. Good luck and thanks for the splendide recipes.

        16. 6

          I am a meat dumpling eater. But this really looks quite good. I will try. Thanks Mr & Mrs Yi

        17. 5

          I make something like this but I like to add some tiny dried shrimp for additional umami. The ones I use have a nice pink color and add a some contrast to the mix. Thanks to you and Mrs. Yi!

        18. 4

          What terrific dumplings! I’ve never met a dumpling I didn’t like, and I’m sure these aren’t exception. Never made veggie dumplings before — why haven’t I? These look terrific — thanks.

        19. 3

          So yummy !! Can’t wait to try those very soon !! Merci beaucoup ??

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