Golden and crisp on the outside with a savory medley of vermicelli, chives, and carrots on the inside—these Crispy Vegetable Pan-Fried Dumplings offer the perfect balance of texture and flavor. With a crunchy base and soft, aromatic filling, they’re an ideal vegan appetizer or light meal.

Why You’ll Love This Recipe

These dumplings are bursting with umami and fresh veggie goodness. They’re entirely plant-based, making them a great option for vegans and vegetarians. The homemade dough is simple yet rewarding, while the combination of glass noodles, chives, and cabbage ensures a filling that’s both hearty and satisfying. Plus, the pan-frying technique delivers a delightful crispness that’s sure to impress.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the dough:

all-purpose flour
hot water
salt

For the filling:

glass noodles (mung bean or sweet potato vermicelli), cooked and chopped
Chinese chives, finely chopped
carrots, julienned
cabbage, finely shredded
soy sauce
sesame oil
neutral oil
white pepper
garlic powder
salt

directions

In a mixing bowl, combine flour and a pinch of salt. Gradually pour in hot water while stirring until a dough forms.
Knead the dough on a floured surface for about 8 minutes until smooth and elastic. Cover and let rest for 30 minutes.
In another bowl, mix the chopped cooked vermicelli, Chinese chives, carrots, and cabbage.
Add soy sauce, sesame oil, white pepper, garlic powder, and salt to the vegetables. Toss well and let the mixture sit for 10 minutes.
Divide the rested dough into 12 equal portions. Roll each into a 4-inch round wrapper.
Place 1–2 tablespoons of the filling in the center of each wrapper. Fold and pleat the edges tightly to seal.
Heat 2 tablespoons of neutral oil in a nonstick skillet over medium heat. Arrange the dumplings flat side down and cook for 2–3 minutes until the bottoms are golden brown.
Add 1/4 cup of water to the pan and immediately cover with a lid. Steam for 5–6 minutes until the water evaporates and the dumplings are cooked through.
Uncover and cook for an additional 1–2 minutes to re-crisp the bottoms.
Serve hot with your preferred dipping sauce.

Servings and timing

This recipe makes 12 dumplings.
Prep Time: 40 minutes
Cook Time: 10–12 minutes
Total Time: About 50–55 minutes

Variations

Spicy Kick: Add chili oil or finely chopped fresh chilies to the filling for a spicier version.
Different Greens: Swap Chinese chives with scallions or spinach.
Mushroom Boost: Add finely chopped shiitake mushrooms for deeper umami flavor.
Wrapper Substitute: Use store-bought dumpling wrappers if short on time.
Gluten-Free: Make with gluten-free flour and tamari instead of soy sauce.

storage/reheating

Store leftover dumplings in an airtight container in the refrigerator for up to 3 days.
To reheat, pan-fry them in a little oil to regain their crisp bottom, or steam for a softer texture. Avoid microwaving, as it may turn them soggy.

FAQs

Can I freeze these dumplings?

Yes, place uncooked dumplings on a tray and freeze until solid, then transfer to a freezer bag. Cook from frozen with a slightly longer steam time.

What can I use instead of Chinese chives?

Green onions or finely chopped leeks work well as substitutes.

Can I use store-bought wrappers?

Yes, round dumpling wrappers are a convenient alternative, though the texture may differ slightly from homemade dough.

How do I prevent dumplings from sticking to the pan?

Use a nonstick skillet and ensure the oil is hot before placing the dumplings. Do not move them until the bottoms have formed a crust.

What’s the best dipping sauce for these dumplings?

A simple mix of soy sauce, rice vinegar, and chili oil pairs perfectly, or you can try a garlic-sesame dipping sauce.

Are these dumplings fully vegan?

Yes, as long as your soy sauce and noodles are free from animal products, the recipe is completely vegan.

Can I steam instead of pan-frying?

Yes, steam the dumplings in a bamboo or metal steamer for a soft, chewy texture instead of crispy bottoms.

How do I make the dough more pliable?

Use hot water and knead the dough thoroughly to develop the gluten, which improves elasticity.

Can I make the filling in advance?

Absolutely. The filling can be made up to a day ahead and stored in the refrigerator.

What are glass noodles made from?

They’re typically made from mung bean starch or sweet potato starch and become translucent when cooked.

Conclusion

Crispy Vegetable Pan-Fried Dumplings are a delightful fusion of textures and flavors—crunchy, chewy, and savory all at once. Perfect as an appetizer, snack, or light meal, they’re a satisfying and healthy vegan option that you can enjoy fresh or prepare in advance. Try them today and explore the art of dumpling-making from your own kitchen.