A bit of healthy crunch and texture variation is one of my favourite foody things, along with flavour and colour so check out my tip for this recipe to personalise it for my preference.

It is a little bit fiddly making the dumplings so you if you are in a rush or impatient or like me simply do not want to pan fry or use the processed dumpling wraps, you could do as I do and simply roll the filling and dressing up in a robust lettuce leaf with a few lightly toasted peanuts and salad greens and munch away!!

Original Recipe Author: Carrots and Flowers
Serves: 25-30 dumplings


  • 1 package Teriyaki style baked tofu (supermarket has this)
  • 1 small head cauliflower
  • 1 cup green onion, chopped
  • 2 cups bok choy leaves
  • 3 cloves garlic, minced
  • 1½ cups fresh shiitake or other mushrooms
  • 1 tbsp sesame oil (when I make Tahini I scrape the oil off the top of the jar
  • 2 tbsp Braggs liquid aminos or Braggs all purpose seasoning or tamari
  • 2 tsp fresh ginger, minced
  • 2 tsp miso paste, white or yellow
  • eggless dumpling wrappers (supermarkets stock this)
  • water for sealing dumplings

Easy Peanut Sauce

  • 4 tbsp peanut (or almond) butter
  • 4 tbsp Braggs or tamari
  • 2 tbsp rice vinegar
  • 2 tbsp maple syrup
  • 2 tsp ginger, minced


  1. Chop the tofu into large cubes and break the cauliflower into pieces, trimming off the large stems. In a large skillet, heat the sesame oil on medium high. Add the cauliflower and sauté for 3 minutes. Stir in the garlic and cook for another minute.
  2. Add the tofu, green onion, shitake mushrooms, miso, and ginger. Stir to combine then add the bok choy. Sauté for another 1-2 minutes then pour the soy sauce over the veggie mixture. Cook for 8-10 minutes until the water from the bok choy and shitake is released and cooked off.
  3. Remove from heat and let cool for 5 minutes. While the veggies are cooling, combine all ingredients for the Easy Peanut Sauce in a bowl and whisk together until smooth.
  4. Transfer the veggie mixture from the skillet into a large food processor bowl. Pulse for 2-3 minutes for 10 seconds at a time until you reach the desired consistency. You want it to be mostly smooth but not a homogenous paste. (so still a tad chunky)
  5. Place an eggless dumpling wrapper on a lightly floured surface. Spoon one heaping teaspoon into the centre of the wrapper and carefully moisten the outer rim of the wrapper. Fold the Vegan Dumpling in half and press the edges together to seal them, making sure to remove all air from the centre. Pinch the sealed edges in a visually pleasing fashion (or leave them flat) and cook them in a lightly oiled pan over medium heat for about 2 minutes on each side. Watch them as they tend to brown quickly.
  6. Serve with Easy Peanut Sauce and enjoy!

If you have leftover filling it tastes great over a bed of rice with salad greens and some chopped nuts and coriander (adapted from The Minimalist Baker)