Vegetarian dumplings are an entire category, not just one recipe. From mushroom-tofu to spinach-feta to cheese-and-potato pierogi, the world of meatless dumplings is huge. Here are five proven vegetarian fillings — all using ingredients you can find at any supermarket, all easy enough for a Tuesday night.
What makes a great vegetarian dumpling filling?
- Squeeze out the water. Vegetables are mostly water. Wet filling = soggy dumpling. Salt, wait, squeeze.
- Add fat. Vegetable fillings need oil, butter, cheese, or nuts to feel satisfying.
- Build umami. Without meat, you need soy sauce, miso, dried mushrooms, or aged cheese to make the filling taste rich.
1. The classic: Mushroom and tofu
- 2 cups mixed mushrooms (shiitake, oyster, button), finely chopped
- 8 oz extra-firm tofu, drained and crumbled
- 2 scallions, finely chopped
- 1 tablespoon ginger, grated
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (or vegetarian alternative)
- 1 tablespoon sesame oil
- ½ teaspoon white pepper
Sauté mushrooms in a dry pan until they release water and reduce. Mix with the rest. Hearty, savory, satisfies meat-eaters too.
2. Spinach and ricotta (Italian-style)
- 4 cups fresh spinach, wilted and squeezed dry
- 1 cup ricotta cheese, drained
- ½ cup parmesan, grated
- 1 egg yolk
- Zest of 1 lemon
- ¼ teaspoon nutmeg
- Salt, pepper
Mix everything. Perfect for ravioli — see our three-cheese ravioli recipe for the wrapper.
3. Potato and cheese (Polish pierogi style)
- 1 lb potatoes, peeled, boiled, mashed
- 1 cup sharp cheddar or farmer's cheese
- 1 small onion, finely diced and sautéed in butter
- 2 tablespoons butter
- Salt, white pepper
Mix everything. Comfort food in dumpling form. See our complete pierogi recipe for the full preparation.
4. Sweet potato and goat cheese
- 1 lb sweet potatoes, roasted and mashed
- 4 oz goat cheese
- 2 tablespoons brown butter
- 1 tablespoon fresh sage, chopped
- ¼ teaspoon nutmeg
- Salt, pepper
The sweet-savory combo works as a filling for ravioli or larger dumplings. Brown butter and sage for serving — heavenly.
5. Tomato, basil and mozzarella
- 1 cup sun-dried tomatoes, finely chopped
- 1 cup fresh mozzarella, diced small
- ¼ cup fresh basil, chiffonade
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt, pepper
Italian-summer flavors in dumpling form. Serve with marinara sauce or just a drizzle of olive oil.
How to wrap them
Any standard dumpling, ravioli, or pierogi dough works. Use the press-and-twist method with a STAMPLING™ wooden stamp for clean seals — see our step-by-step guide.
For vegan options
The mushroom-tofu filling above is already vegan-friendly (skip the oyster sauce or use vegan oyster sauce). For 5 more vegan fillings, see our dedicated vegan dumpling fillings guide.
Storage
All vegetarian dumplings freeze well — see our freezing guide. Cook from frozen with 2 extra minutes.