Vegan Dumplings

Makes 8 servings


  • 32 dumpling wrappers
  • ½ cup mushrooms, chopped small
  • ½ cup carrots, grated
  • ½ cup cabbage, finely sliced
  • 1 tsp. salt
  • 2 Tbsp. green onion, chopped small
  • 2 Tbsp. red bell pepper, chopped small
  • 1 Tbsp. low sodium soy sauce
  • 1 Tbsp. ginger, peeled and minced
  • 2 tsp. sesame oil



  1. Place cabbage into a large bowl and mix with salt. Let the cabbage sit in the salt for 10 minutes so that cabbage can soften slightly.
  2. Combine mushrooms, carrots, cabbage, onion, peppers, ginger, soy sauce, and sesame oil into a large bowl and mix well.
  3. Place two to three wrappers out at a time on a dry surface. Spoon in 1 ½ tsp. of filling into the center of the wrapper and wet the edges with water.
  4. Fold into a half moon shape and pinch the edges.
  5. Bring 1” of water to a simmer and place the dumplings into a steamer, being sure the dumplings do not touch.
  6. Cook for 10 minutes and remove from the steamer.
  7. Serve with a dip and enjoy.


Nutritional analysis per serving: 155 calories, 2 g fat, 5 g protein, 29 g carbohydrate (27 g available carbohydrate), 2 g fibre, 458 mg sodium

My Viva Plan Servings: 2 grains and starch, 0 proteins, 1 vegetables, 0 fruit, 0 fat, 0 dairy