Vegan dumplings have come a long way from "just put tofu in there." Today's best vegan fillings rival meat fillings for richness, umami, and texture. Here are five protein-rich vegan dumpling fillings that satisfy on flavor alone — no fake meat required.
What makes a good vegan filling
Three things separate a great vegan dumpling filling from a sad one:
- Umami. Meat fillings get savoriness from natural glutamates. Vegan versions need that from mushrooms, miso, soy sauce, fermented vegetables, or aged cheese alternatives.
- Texture. Tofu alone is mushy. The best vegan fillings combine soft and crunchy — chopped vegetables alongside protein.
- Fat. Pork fat is half of what makes dumplings rich. Vegan fillings need sesame oil, olive oil, or coconut oil to deliver mouthfeel.
1. Shiitake-walnut filling (the meatiest)
- 1 cup dried shiitake mushrooms, rehydrated and finely chopped
- 1 cup walnuts, toasted and finely chopped
- ½ cup leek (white part), finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
Sauté the leek in sesame oil for 2 minutes. Mix everything. The texture mimics ground meat surprisingly well.
2. Spinach and cashew ricotta (the elegant one)
- 2 cups baby spinach, wilted and squeezed dry
- 1 cup cashews (soaked 4 hours)
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 1 clove garlic
- ½ teaspoon salt, black pepper
Blend the cashews with lemon, nutritional yeast, garlic, and salt until smooth (this is your "ricotta"). Mix with chopped wilted spinach. Works as a ravioli filling too — see our ravioli recipe for technique.
3. Lentil and curry (the hearty one)
- 1 cup cooked red lentils, drained
- ½ cup finely diced carrot, sautéed
- ½ onion, finely chopped, sautéed
- 1 tablespoon curry powder
- 1 teaspoon cumin seeds
- 2 tablespoons coconut oil
- Salt to taste
Sauté the onion, carrot, and spices in coconut oil. Mash lightly with the lentils. Indian-inspired — perfect for baked or fried dumplings.
4. Tempeh and Korean kimchi (the spicy one)
- 1 cup tempeh, crumbled and pan-fried
- ½ cup well-drained kimchi, chopped fine
- 2 scallions, chopped
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon sesame oil
Brown the tempeh, then mix with everything else. Korean-inspired, fermented, deeply savory.
5. Mushroom-lentil "mince" (the everyday one)
- 2 cups cremini mushrooms, very finely chopped
- 1 cup cooked green lentils
- 1 small onion, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon tomato paste
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
Sauté everything in a pan until the mushrooms release their water and reduce. The result eats like Bolognese — works great for ravioli too.
How to wrap them
All five work with any standard dumpling, ravioli, or pierogi dough. Use the press-and-twist method with your STAMPLING™ dumpling stamp for a clean, consistent seal — see our step-by-step guide.
Dipping sauces
Soy, rice vinegar, chili oil, sesame oil, fresh ginger. Adjust to filling.