How to Make Vegan Sui Gow (Chinese Dumplings)

This, folks, is how you do Vegan Asian right. I made this up on the fly and it was so good it got the thumbs-up from my stridently non-vegetarian guest. Not to mention baby Noah who, if you watch the video below, stole and munched on two of the as-yet-uncooked dumplings when I wasn’t looking.

Vegan Sui Gow


  • 250g hard tofu – minced
  • 1 Tbsp Japanese seawood – minced
  • 8 water chestnuts – minced
  • 1 Tbsp minced preserved radish (optional)
  • 1 Tbsp minced garlic
  • 2 stalks green onion, sliced
  • ½ tsp pepper
  • 3 Tbsps dried mushrooms, soaked in hot water, then minced
  • 3 Tbsps fried shallots
  • 1 Tbsp tapioca starch or cornstarch
  • ½ Tbsp mushroom seasoning
  • 1 tsp salt
  • ½ tsp sugar
  • 1 Tbsp sesame oil
  • 1 pack (50 pcs) egg-free wonton skins (I use Shanghai wonton skins)
  • Water for poaching
  • Oil for deep-frying


  1. Combine all filling ingredients and mix well.
  2. Place 1 heaped teaspoon filling in middle of wonton skin, then fold in half to make a triangle. Seal edges with water.
  3. Poach in boiling water for 2-3 minutes, until dumplings float and air pockets form on surface of filling.
  4. Remove with slotted spoon and toss with sesame oil to prevent sticking.
  5. Alternatively, deep-fry in oil at 180°C for 2-3 minutes until they float and air pockets form on surface of filling.

Vegetarian Sauce for Noodles and/or Asian Greens


  • 2 Tbsps soya sauce
  • 2 Tbsps vegetarian oyster sauce
  • 1 tsp sugar
  • 1 tsp mushroom seasoning
  • 1 tsp pepper
  • 1 Tbsp sesame oil


  1. In a saucepan, combine sauce ingredients and bring to a low simmer. Adjust seasoning as needed, then remove from heat and allow to cool. Toss through noodles (if using) or drizzle over poached sui gow and Asian greens before serving.



tn_Lenovo         Rode Mic

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