Easy To Make Vegan Dumplings

Delicious and easy to make vegan entrée recipe ideas can be hard to find, it seems like most of the vegan recipes are sides and desserts. We did however find this vegan dumpling recipe, with easy gluten-free wonton wrappers as an example of a great tasting vegan entrée. As with all cancer diet recipes please use organic ingredients when possible.

Vegan dumplings (or pot stickers) with an egg-free and gluten-free wrapper. And they are easy to make and oil-free with only 4 ingredient needed!

  • Yields 15 dumplings
  • 40 min Prep Time
  • 5 min Cook/Chill Time
  • 45 min Total Time


  • 1 cup white rice flour
  • 1/2 cup tapioca flour
  • 1 cup boiling water
  • 1/2 tsp salt


  • 1 cup chopped mushrooms
  • 1 cup shredded carrots
  • 2 cups cabbage

Sauce (*see note)

  • 2 tbsp coconut aminos (or soy sauce)
  • 1/4 tsp ginger, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tsp rice vinegar
  • 1 tsp cornstarch


Wrappers: Combine all of the ingredients in a bowl. Mix/knead to form a slightly sticky dough.
Divide into 12.
Roll out each ball between two sheets of wax paper as thin as possible.
Stack the rolled wrappers in a bowl with wax paper between each. Cover the bowl with a wet towel. This will keep them from drying out while you prepare the rest.

Sauce: Combine all the ingredients in a jar. Shake.

Filling: Add all the veggies to a non-stick skillet over medium high heat.
Once they begin to sizzle, add about 1/3 cup of water, cover the pan, and let them steam for 4-5 minutes over medium heat till soft.
Remove the cover, add the sauce mixture, and stir until everything comes together and all additional water has evaporated. About 1-2 minutes. Remove from heat and allow to cool for 5-10 minutes.

To assemble: Remove one wrapper from the bowl with the wax paper that is underneath it. Spoon about a teaspoon of filling into the center of the wrapper.
Fold in half and press the edges together firmly. Optionally crimp the edges. Using the wax paper to do this will prevent the wrapper from sticking to your finger as it is prone to do if they are even slightly wet/moist.
Repeat with the remaining wrappers.

To steam: Fill a shallow pan with enough water to completely cover the bottom. Bring to a boil. Add half of your dumplings. Cover and steam for 5-6 minutes. Remove from the pan. Repeat with the second half.
Serve plain or with dipping sauce of your choice.


For a super simple sauce option, store-bought teriyaki sauce tastes great too. I really like this soy-free one .

natalie-of-feasting-on-fruitAbout Natalie, founder of Feasting on Fruit: I am the writer, photographer, and imagination behind Feasting on Fruit. Seven years a vegetarian, five years a vegan, and barely one year a blogger, but learning and loving it! I am constantly overflowing with creative ideas for fruity vegan food, often more than I have time to make. Sharing the health and happiness of tasty recipes brings a smile to my lips and a purpose to my kitchen.

KUBE recipe (Vegan Dumplings)

Vegan DumplingsKube is a famous Iraqi dish that I got to know when I turned 20. It’s actually a rounder kind of dumplings, and the original version is filled with meat. The Iraqi people put the Kube balls in a soup, and every week (usually on Fridays), they serve the Kube in different kind of soup. There is green Kube (“Hamusta”), which is made with green leafs and lemon (very sour but delicious). There is a purple Kube, which is a soup that is based on cooked beets, and there is the most popular kind – the red Kube, which is based on Tomatoes and somehow reminds me an Italian dish.

There is also a yellow version with curry, and the fried version where they simply fry the balls, with no soup.

As a vegan, I kind of gave up Kube, until I found what they call “vegan grounded meat” which is pretty much vegetable protein processed to look like grounded meat, and taste good. They even add to it Iron, B12 and other goodies that you can usually find in beef, only that on the vegan version it comes with no toxic, hormones, antibiotics and suffering energy of course, so it works for me!

This is the recipe for both Kube and the red (tomatoes) soup:
Kube with soup (about 40 Kube balls and a soup pot to fit)
The Kube Balls stuffing:

  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 2 tomatoes, chopped
  • 1 tbs tomato paste
  • 1 beef free crumbles (vegan!!)
  • Pink Himalayan salt to taste
  • 1 spoon of expeller-pressed oil extracted from seeds or nuts
  • 1/2 cup of alkaline water

How to make:
Fry the onion until golden brown. Add the garlic for another 2-3 minutes, then add the tomatoes with salt and pepper and let it cook for about 5 minutes. Add water and then the meat. Stir for about 5 minutes.

Take off the heat and set aside to cool.

The dough

  • 1 cup of water
  • 1 tbs Pink Himalayan salt
  • 1 pack semolina

How to make:
Mix all the ingredients in a large bowl. You may need a bit more water, until you feel a soft dough that you can work with. Leave the dough to rest for about 30 minutes.When the dough is ready and the stuffing is totally cool, simply create small nice and round little balls of dough and fill them up with a little bit of stuffing. After done, arrange all the balls nicely on a tray and put in the freezer for a minimum an hour. You may as well freeze them for a longer time, even couple of months if you like, for a later use.

The soup

  • 1 onion, chopped
  • 5 garlic cloves, chopped
  • 5 ripe tomatoes mixed well in blender (no ripe – no good!)
  • 1 tomato paste – whatever left after using for the Kube
  • Pink Himalayan salt to taste
  • alkaline water
  • 1-2 spoons expeller-pressed oil extracted from seeds or nuts

How to make:

  1. Fry the onion first until golden and soft. Add the garlic for another 5 minutes and then add the tomatoes. After another 5 minutes add the water with salt and pepper. Taste to make sure it’s ok.
  2. When the soup is boiling, simply throw inside the frozen Kube balls!
  3. Cook to boil and then on a low heat for about an hour or until Kube is ready.
  4. Serve hot. Most people start with 2-3 balls in their bowl, but soon you will see them around the pot, taking some more… it’s normal


Neeva KedemAbout Neeva Kedem: Couple of years ago my life took a nice turn when I became vegan. It happened after my 40th birthday; I kind of realized that my health and energy are not as they used to be, and that change is needed. After reading lots of researches and studies, I understood that eating healthier food that is based on plants and natural ingredients will be the best for me, and so I did. It didn’t happen overnight; first, I gave up red meat. Then chicken, which was very hard for me. And only about a year later – cheese and eggs. Today I can say that being vegan improved my health and energy levels, and that I love being vegan!

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