Vegan Jackfruit Dumplings

So, you want dumplings. Delicious, cozy, soul-hugging dumplings. But maybe you’re vegan… or cooking for a vegan… or just curious and enjoy chaos in the kitchen. Whatever your reason, vegan jackfruit dumplings are about to become your new comfort-food best friends. Tender wrappers, savory filling, subtle spice, and big flavor — basically everything good in the world wrapped into one pretty little fold.

Screenshot? Nah. Pin it like a pro 📌

Why This Recipe Is Awesome

Where do I start?

First of all, these dumplings are ridiculously tasty. Like, the kind where you take a bite and immediately contemplate quitting your job to open a street food stall. The jackfruit shreds like pulled pork (but less ethical guilt), the veggies add crunch and color, and the spices make everything pop.

Second, it’s impossible to mess up. Okay fine — if you set them on fire, that’s on you. But otherwise, the steps are simple, and the fillings are forgiving. Even if your dumpling folds look like lopsided origami experiments, they will still taste amazing. Trust the process.

And last: they’re fun. Dumpling-making feels meditative. Therapeutic. Better than yoga. Maybe.

Ingredients You’ll Need

Gather your goodies:

1 can young jackfruit (the kind in brine — not syrup unless you want dessert dumplings, and that’s a different conversation)
Vegan dumpling wrappers (store-bought because we’re not trying to win MasterChef today)
2 cloves garlic, minced (the more the merrier)
1 tsp freshly grated ginger (or a lazy squeeze from a tube — no judgment)
2 green onions, sliced thin
½ cup finely chopped cabbage
¼ cup shredded carrots
1–2 tbsp soy sauce or tamari
1 tsp sesame oil (don’t skip — it’s the magic)
Salt and pepper to taste
Chili flakes (optional but highly recommended if you like a little drama)
Cooking oil if pan-frying

If you want a dipping sauce (you do), grab soy sauce, rice vinegar, sesame oil, and chili crisp. Boom. Done.

Step-by-Step Instructions

Prep the jackfruit. Drain it. Rinse it. Squish out any excess brine so it doesn’t taste like a salty ocean accident. Shred with your hands or a fork. It should look like pulled pork, but plant-based and wholesome.
Cook the filling. Heat a little oil in a skillet, toss in the garlic, ginger, and green onion. Cook until fragrant — about 1 minute or until your kitchen smells like a five-star Asian restaurant.
Add the veggies and jackfruit. Stir, sizzle, flip, repeat. Let everything get soft and cozy in the pan.
Season like you mean it. Add soy sauce, sesame oil, salt, pepper, and chili flakes. Mix well. Taste. Adjust. This is your moment of power.
Cool the filling. Hot filling + dumpling wrapper = sad meltdown. Let it chill for 5–10 minutes.
Fill and fold. Add just a teaspoon-ish per wrapper. Too much filling = burst dumplings. Pleat edges or fold in half and pinch. Ugly dumplings still taste great. Remember that.
Cook your babies.
- Steam: Soft and pillowy.
- Pan-fry then steam (potsticker style): Crispy bottom = best texture.
- Boil: Works fine, just don’t overdo it.
Serve with sauce. Drown, dip, drizzle… whatever makes you happy.

Common Mistakes to Avoid

Overfilling the wrappers. I know you’re excited, but restraint is key.
Skipping seasoning. Jackfruit has zero personality without flavor. Don’t be shy.
Not sealing the dumplings properly. Press hard. Water helps glue. Commitment matters.
Burning while pan-frying because you walked away. Stay close. It’s like babysitting — but tastier.

Alternatives & Substitutions

Not into jackfruit? That’s fine — I’m not emotionally offended.

Try:

Tofu (crumbled and pan-fried)
Mushrooms (finely chopped like you mean it)
Lentils (soft cooked, not crunchy — please.)
Vegan ground meat if you’re feeling fancy or protein-obsessed

Want gluten-free? Swap in GF wrappers and use tamari or coconut aminos. The world will continue spinning.

Not big on spice? Skip the chili flakes. Or don’t — live boldly.

And if you’re feeling creative, add:

Lime juice
Miso paste
Curry powder
Smoked paprika

Basically, make them weird if you want. Dumplings don’t judge.

FAQs

Can I freeze these?

Absolutely — and you should. Freeze them uncooked on a tray, then stash in a bag. Cook straight from frozen like a responsible future version of yourself.

Do I really have to squeeze the jackfruit?

Yes. Unless you like soggy dumplings. And hey — maybe you do. I don’t know your life.

Can I bake them instead of frying?

Sure. They won’t be the same, but they’ll still be edible. Brush with oil and bake until lightly golden.

Are they healthy?

Jackfruit, veggies, steamed dough — yeah, they’re pretty healthy. Unless you eat 30 in one sitting… which, honestly, might happen.

What dipping sauce should I use?

Soy sauce + rice vinegar + sesame oil + chili crisp. Trust me. Or experiment and become a sauce wizard.

Can I use flavored jackfruit like BBQ or teriyaki?

No. Please don’t. Unless you want… chaotic dumplings.

Final Thoughts

And there you have it — Vegan Jackfruit Dumplings that slap. They’re flavorful, fun, and make you feel like you know what you’re doing in the kitchen even if you’re winging it 90% of the time.

Now go make a batch, share with someone you love (or hoard them yourself — no shame), and enjoy the glory of homemade dumplings.

You’ve totally earned it. 🥟✨