Recipes > Sichuan Chick'n Dumplings | Plant-Based

Sichuan Chick'n Dumplings | Plant Based


These plant-based Chick'n dumplings (potstickers or gyoza's) are flavored with a trio of ginger, garlic and chili and served with a delicious dipping sauce.
  • Serves: 30 dumplings
  • Active Time: 1 hr 30 mins
  • Total Time: 1 hr 30 mins
  • Views: 53,187
  • Success Rating: 43% (?)
    0% - I fed it to the dog


Step 1: Preparing the Dipping Sauce

Preparing the Dipping Sauce
  • 3 tbsp rice vinegar
  • 3 tbsp tamari
  • 3 tbsp honey, agave or maple
  • 1/2 tsp fresh chili, minced
  • 2 garlic cloves, minced


In a small bowl, whisk all ingredients together well and set aside. Makes approximately 1/2 cup.

Step 2: Preparing the Filling

Preparing the Filling
  • 3 tbsp toasted sesame oil
  • 1/4 cup shallot or white onion, minced
  • 3 cloves garlic, minced
  • 2 1/2 tbsp fresh ginger, minced
  • 1 (10-oz) pkg Gardein chick'n scallopini, torn into pieces
  • 1/2 tsp sea salt
  • 1 tbsp cornstarch
  • 1/4 cup green onions, minced
  • 2 1/2 tbsp maple syrup
  • 1 1/2 tbsp sambal oelek*
  • 1 cup water chestnuts


First, gather and prepare your mise en place.

To prepare the filling, in a fry pan on medium to high heat, add the sesame oil, white onion, garlic and ginger. Sauté for 2 to 3 minutes until caramelized, remove from heat and set aside.

In a food processor, add the water chestnuts and pulse to a coarse consistency. Add the Gardein and pulse until coarsely minced.

Place the mixture in a bowl and add the sautéed onion mixture, sea salt, cornstarch, green onions, maple syrup and sambal. Combine well.

Step 3: Assembling the Dumplings

Assembling the Dumplings
  • 1 pack vegan round dumpling wrappers
  • small cup of water for moistening


For the dumpling assembly, gather the bowl of filling, a small cup of water, the dumpling skins and a sheet pan. Lightly sprinkle some cornstarch over the sheet pan (this will keep your dumplings from sticking to the pan).

To assemble the dumplings, place about a tablespoon of dumpling filling in the center of each dumpling skin. Using a small bit of water on your finger, moisten around the edge of half of the skin (more traditional). Fold it into a taco shape. Starting with one corner of the skin facing you, begin crimping around the edge until the dumpling is sealed.

Step 4: Cooking the Dumplings

Cooking the Dumplings
  • 1 to 2 tbsp olive oil or oil spray


To cook the dumplings, in a fry pan on medium heat, add a small amount of oil, or spray oil on the pan and sear dumplings until just golden on the bottom. Add a splash of water to the pan, cover and reduce the heat. Allow the dumplings to steam for about 3 to 4 minutes or until they are heated through.

*Alternately, use a bamboo steamer basket or your favorite steamer. Bring water to a boil, place the dumplings in the steamer basket and steam over the water for about 3 minutes or until they are heated through. Remove from heat and serve with the dipping sauce.

Chef's Notes

Sambal Oelek is a prepared sauce made from chile peppers and often include other spices and ingredients such as fish or shrimp base.

Make sure to read the label before purchasing to make sure you have a vegan version. Find it in Asian groceries.


  • Rebecca B
    Rebecca B
    Hello, I am wondering if these dumplings would also hold up well enough to be used in a soup? If so, should they be added directly to the broth, or will they maintain their shape better if steamed first?
  • Ken R Rouxbe Staff
    Ken R
    Hi Rebecca- Yes, these will hold up in soup. You can simmer them very gently in separate water and add to the soup to finish or you can steam them and add to soup. It's generally best to cook (or par-cook) the dumplings in a separate pot as not to cloud the soup broth. ~Ken
  • Rebecca B
    Rebecca B
    Thanks. I'll give these a try.
  • Alberto B
    Alberto B
    I replaced chick'n scallopini with tofu and works pretty well. I am wondering how well will these dumpling freeze?
  • Ken R Rouxbe Staff
    Ken R
    Hi Alberto- Dumplings freeze very well. Just put them on a sheet pan, freeze them individually and then store them in a sealed container. Good luck! ~Ken
  • Selene S
    Selene S
    I cannot find vegan round dumpling wrappers anywhere... does someone at Rouxbe have a recipe they can share with me?
  • Kirk B
    Kirk B
    Hi Selene - Thanks for learning with Rouxbe - I found this recipe./video online. Let me know if this helps. All the best, Chef Kirk
  • Jenna B
    Jenna B
    Do you recommend cooking prior to freezing? Or do you assemble and freeze? What is the best recommendation for reheating?
  • Eric W Rouxbe Staff
    Eric W
    You can take either path, Jenna. If I intend to eat the dumplings at home, I will freeze them assembled but uncooked for the freshest dumplings. Or, if I intend to grab-n-go in the morning and have a place to heat-n-eat at mealtime, then I will cook 'em and freeze 'em.
  • Karin D
    Karin D
    Could you use tempeh instead of the Gardein chick'n scallopini? If so, how would you cook it and how would you adjust seasoning? Thanks!
  • Kirk B
    Kirk B
    Hi Karin - Great question - both products are made from soy so I might suggest that you give it a try and report back on your findings? I would love to hear how it turns out. As far as seasoning goes, I would suggesting scaling back approximately 10% and see if that flavor profile is what you are looking for...Thanks again and happy cooking with Rouxbe! Chef Kirk
  • Jennifer C
    Jennifer C
    These dumplings were phenomenal. Served them to a party full of omnivores and they were gobbled up immediately. I should've made 150 of them! I couldn't find round wrappers so instead I used square vegan wonton wrappers and found a tutorial online to figure out how to fold them. Worked out great! Also I added a little more chili to the sauce.
  • 5053 indian D
    5053 indian D
    I will try it
  • Lisa A
    Lisa A
    Can't wait to make these!
  • Rita T
    Rita T
  • Nate B
    Nate B
    I loved these dumplings I made them like 5 times in one week and still love them :)
  • Jennifer S
    Jennifer S
    I'm not a maple syrup fan, what would you suggest as a substitute?
  • Kirk B
    Kirk B
    Hi Jennifer and thanks for your question. So molasses, honey, agave nectar, and even corn syrup can all be substituted for maple syrup in recipes. Each may impart a different flavor profile than you might be accustomed with maple syrup - I hope this helps and thanks for learning with Rouxbe! Chef Kirk
  • Liza B
    Liza B
    I live in Ireland, so don't have access to Gardein chick'n scallopini - what would you recommend as an alternative?
  • Kirk B
    Kirk B
    Hi Liza - thanks for your question. So any meatless & soy-free vegan product can work but if you are having challenges finding any store-bought products, perhaps try a filling that includes chopped spinach, shiitake mushrooms, onion, garlic, black beans and firm tofu; a nice alternative with the same wrappers. I hope this helps and thanks for cooking with Rouxbe! Chef Kirk
  • Yasser  K
    Yasser K
    verey nice
  • Emma D
    Emma D
    Mmmm! I simply cannot believe how tasty these were! I made them for my daughters' party and they were a hit!
  • Rosanna B
    Rosanna B
    thanks for your comment... It was also my question! Another question is about sambal oelek. If I want to make at home what do you suggest? I've just read chilli and then? Thank for you support.
  • Stephanie S
    Stephanie S
    Can the Gardein substitute be replaced with real chicken?
  • Eric W Rouxbe Staff
    Eric W
    Yes, Stephanie, you can use real chicken for this preparation.
  • Frieda T
    Frieda T
    I live in La Paz, BCS mexico, I have not found water chestnuts, what could I use to replace them... maybe mushrooms? or are we looking at a different texture?
  • Lauren L
    Lauren L
    Hi Frieda! Water chestnuts are crunchy and vibrant, but a quite neutral in taste. I think a mixture of mushrooms and walnuts would be a really satisfying substitution. The nuts can give texture while the mushrooms give earthiness. I think mushrooms alone would be delicious but adding a crunchy texture would up level the dish. Good luck and let me know how it turns out. Lauren
  • Lola P
    Lola P
    Can hardly wait to try them!
  • Tara H
    Tara H
    I assume this recipe depends a lot on the sesame oil, but we are on the no added oil plant based diet.... Any variations?
  • Lauren L
    Lauren L
    Hi Tara. Awesome work committing to such a healthy diet. You can water sauté the ingredients.....If you want a toasted sesame taste, I would toast some whole sesame seeds in the skillet and mix them in to your filling. Good luck, Lauren
  • Dean T
    Dean T
    I tried this recipe with both Gardein chick'n scallopini and Tempe and both turned out excellent. I would say that the Gardein chick'n scallopini was the better of the two. This dish is something that I will do again and again, I absolutely love this dish.
  • Trish W
    Trish W
    This is a great recipe. Thank you Chef.
  • Nayera H
    Nayera H
    hello...cant wait to try this recipe but unfortunately some of the ingredients aren't available in my country ,i read previuosly how can i substitute them i live in Egypt i don't have access to Tamari ,instead we have soy sauce can i use it as an alternative . Thank you chef
  • Char N Rouxbe Staff
    Char N
    Hello, Nayera: Thanks for writing. You can interchange them for one another. Both soy and tamari are made from fermented soy beans. Tamari is a little thicker, and less salty. Soy is thinner in consistency, and for some, tastes saltier. Hope this helps. -Char
  • Char N Rouxbe Staff
    Char N
    Trish W., so glad you enjoyed this recipe. It is steller. And such a great skill builder! Thanks for your kind words. -Char
  • Nayera H
    Nayera H
    Thank you so much chef
  • Char N Rouxbe Staff
    Char N
    Nayera-- no problem. We love being able to answer questions! Have a great day! -Char
  • Sonia G
    Sonia G
    no me gustan mucho pero se ven ricos
  • Char N Rouxbe Staff
    Char N
    Sonia: Thank you for your note. I am sorry that you did not like the Sichuan Chick'n Dumplings. But, they were good, no? Cuidese. -Char
  • Anne-marie P
    Anne-marie P
    This recipe seems very interesting and I would love to try. I am confused by the recommendation of using a processed product to make them. The course seems to be focused on eliminating those. I did see that someone tried them with tofu, I might try it with that.
  • Char N Rouxbe Staff
    Char N
    Hi Anne-marie-- exactly, I make a crumbled tofu seasoned with Asian-flavors, and then follow the recipe accordingly. Do try it and let us know your thoughts. It is a fun recipe to follow. And, eat. Cheers, Char
  • Tabitha B
    Tabitha B
    I made these last week and they were a hit with my family of very picky eaters. Tried them with tofu as a substitute tonight, and they also went over very well with everyone. This will be a go-to recipe for our family.
  • Char N Rouxbe Staff
    Char N
    Hi Tabitha--thanks for writing. So glad that you have a new go-to recipe for your family. Terrific that your family enjoyed your newest recipe! Keep cooking! Char
  • Boel B
    Boel B
    simplicity is sometimes the best !
  • Char N Rouxbe Staff
    Char N
    Hello Boel: We hope you enjoyed the recipe. It is a sure winner. Thanks for writing. Cheers, Char
  • Karenina H
    Karenina H
    Thanks for the substitution idea!
  • Char N Rouxbe Staff
    Char N
    Hello, Karenina: Glad we were here to lend an idea! Cheers, Char
  • Elizabeth C
    Elizabeth C
    Hello, with what other product can I replace the water chestnuts?
  • Char N Rouxbe Staff
    Char N
    Hello, Elizabeth: Excellent question. I think Jicama and Jerusalem Artichokes work best. I prefer jicama of the two. Hope this helps, and it should work very well in the recipe. Cheers, Char
  • Santosh singh B
    Santosh singh B
    here in India, we Have MOMOs similar to dumplings. we also deep-frying them for tastier and crispy. and if you don't like hot sauce mix some mayo with sauce. and if you are vegetarian you can use soya chunks in stuffing .
  • Char N Rouxbe Staff
    Char N
    Hello, Santosh singh B--thanks for writing. Ah, yes, the delicious Momo--another amazing version of a dumpling. Thanks so much for sharing! Cheers, Char
  • Andrea W
    Andrea W
    i'm an newbie. Where would I typically find: 1. Gardein chick'n scallopini 2. sambal oelek 3. vegan round dumpling wrappers? Thanks!
  • Demetra S Rouxbe Staff
    Demetra S
    Hi Andrea- All of these items can be easily accessed at a mainstream store. (1) Gardein products can be found at Krogers, HEB, Walmart, Target. (2) The sambal oelek (which can have the consistency of a sauce, or paste, depending on the brand, is easy to find, as well. The most popular brand in the US is Huy Fong, aka the "red rooster" brand (nicknamed this because of its rooster logo). This chile paste, of Indonesian origin, is made by a few brands, so keep an eye out for other brands besides the Huy Fong. And, (3) dumpling wrappers are made with flour and water. Carefully read the ingredient list to be sure as there probably won't be a Vegan label on this product. You can usually find them in a refrigerated area of your grocery store. Enjoy the dumplings!
  • Jackie B
    Jackie B
    Hello, I’m not familiar with the Gardien chick’n scallopini. Do I saute’ these prior to adding them to the filling ingredients? Or do I just defrost before adding. The package does not state if they are pre-cooked. Thank you in advance.
  • Char N Rouxbe Staff
    Char N
    Hi Jackie: thanks for writing. Yes, the Gardein is pre-cooked--you just need to saute, pan fry, etc. Make sure that the pieces are torn and they will be perfect. I know some just tear the pieces, and place them in the dough. But, re-assured, the pieces are not raw. Have fun cooking! Cheers, Char
  • Jackie B
    Jackie B
    Thank you Char: That’s what I did. These were delicious! I froze the surplus (prior to cooking) for a super quick meal next time. Looking forward to experimenting with some of the different fillings mentioned above. Thanks again.
  • Amorsola Q
    Amorsola Q
    Thank you for this delicious meal..Can I substitute shrimp to chicken?...I just wanna make sure its going to be ok..thank you for the response in advance..
  • Sandy S
    Sandy S
    Hi Amorsola, Yes, absolutely! Even though this recipe was written as a vegetarian dish, you can easily change up the protein or flavorings at will. Just make sure that they get cooked through so you don't have raw shrimp in the middle. Cheers, Sandy
  • Gabriela T
    Gabriela T
    I have to make about 100 in advance for a coktail party. How do you recommend I make them ahead of time and have them served at a party without spending too much time cooking or re-heating, etc. Thanks for your help
  • Dan M Rouxbe Staff
    Dan M
    If you have to do 100 of them in advance, I would recommend freezing them spaced out on a sheet pan, then transferring them to a bag and then put them into the freezer until you are ready to cook them again. For reheating, you might want to let them thaw a bit (but keep separated), then steam them or toss them in a heated wok in batches. With this many, you want to make sure they don't stick together before cooking.
  • Mizpah M
    Mizpah M
    Is there any way to make the dumpling wrappers gluten-free?
  • Eric W Rouxbe Staff
    Eric W
    Hi Mizpah, the best bet is to refer to another recipe for the dough. Here is an example: There are others to choose from on the internet. Enjoy! Eric

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