Hannah Kaminsky
Vegan Chinese Chicken Dumplings
Savory and deceptively simple, these dim-sum bites are perfect anytime of year.
February 17, 2026
When Chinese takeout just won’t cut it, whip up these traditional open-top dumplings to curb your dim sum cravings.
What you need:
3½ tablespoons vegan butter
1 tablespoon ginger, grated
2 cups vegan chicken, defrosted
½ cup shiitake mushrooms, sliced thinly
2 tablespoons tamari
1 tablespoon five-spice powder
1 tablespoon hoisin sauce
2 cups shredded cabbage
1 cup shredded carrot
1 package of wonton skins
¼ cup cooked peas
What you do:
- In a large skillet, heat butter. Once it sizzles, add ginger and cook for one minute. Add vegan chicken and mushrooms and cook 5 minutes, stirring occasionally. Stir in tamari and five-spice powder and cook 3 minutes before adding hoisin sauce. Add cabbage and carrots and cook 5 more minutes.
- Make a circle with your forefinger and thumb. Place dumpling wrapper over your hand and then place a heaping teaspoon of filling in center. Fold up sides of the dumpling, creating a little cup. Dot the middle of each dumpling with a pea for garnish.
- Fill a large saucepan ¼-full with water, place over high heat, and bring to a boil. Use a metal colander over the pot or bamboo steamer lined with wax paper, and steam dumplings about 15 minutes.
For more plant-based recipes like this, read:
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