Vegan Autumnal Dumplings

Autumn in vegan dumpling form – butternut squash, mushrooms, and cabbage all together, finished with a sage and garlic chilli oil. Delicious!

Done in 45 minutes

Serves 4

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Mixed mushrooms, sweet butternut squash, Chinese cabbage, spring onions, carrot, and garlic all come together to form the ultimate dumpling filling. Finish that with a crispy sage and garlic chilli oil, and you're onto a winner!


Prep all of your veggies. Sauté over medium heat with a splash of oil until they're softened, then drain any excess liquid. Season with soy sauce and vinegar.

Grab your pre-made dumpling wrappers, and add a spoonful of the veggie mix to the middle.

Wet one side of the wrapper, then crimp and fold until you have 6-7 pleats sealing the edge. Repeat until you're out of filling or wrappers

Add a splash of oil to a new pan, then add the dumplings. Cook over medium/high heat until they're browned on the bottom, then add a splash of water and cover. Leave to sit on a low heat for 5-10 minutes, or until the wrappers are soft

Meanwhile, heat your oil over high. Add your thinly sliced garlic, sage leaves, chilli oil, and sugar, then turn off the heat. Stir well to combine, then set aside.

Plate up your dumplings with a generous spoonful or two of chilli oil, and finish with sesame seeds and spring onions. Enjoy!

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Spencer Lengsfield

Spencer Lengsfield

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