Vegan Thai Dumplings Recipe: Healthy Veggie Bags
By Sho @ Hungry for Thai
on
Jan 21st 2025 
Vegan Thai Dumplings with vibrant veggie filling and light wrappers, steamed to perfection. Healthy, delicious, and perfect as a snack or appetizer!
Table of Contents
What you'll need
Filling Ingredients
- Mixed Vegetables (peas, carrots, corn): Add vibrant colors, natural sweetness, and a delightful tender-crunchy texture to your filling.
- Cornstarch: Helps thicken and bind the vegetable mixture for a satisfying bite.
- Light Soy Sauce: Brings a mild, savory umami flavor to balance the sweetness of the veggies.
- Salt: Enhances the overall flavor profile.
- Pepper: Adds a gentle warmth and subtle spice.
Dough Ingredients
- Rice Flour: Naturally gluten-free, it creates a smooth, light texture for the wrappers.
- Tapioca Starch: Gives the dough elasticity, making it easy to shape and pliable.
- Hot Water: Activates the starches, ensuring a soft, workable dough.
FAQs
What are Thai dumplings called?
Thai dumplings are often called "Kanom Jeeb" but our version adds a twist with the name 'Veggie Bags.'
Are Thai dumplings gluten-free?
Traditional dumplings aren't always gluten-free, but these can be made so by using tamari and gluten-free wrappers.
What are Thai dumplings made of?
Traditional versions use meat or seafood; this vegan recipe features fresh veggies and plant-based ingredients.
How do you make Thai dumplings vegan?
Swap out meat for veggies, tofu, or plant proteins and use vegan wrappers.
How do you serve Thai dumplings?
Serve warm with soy-based dipping sauces or chili oil for extra heat!
You can shape the dumplings however you like—get creative and have fun with it!
Vegan Thai Dumplings Recipe: Healthy Veggie Bags
Prep time
40 minutes
Cook time
10 minutes
Serves
4
Ingredients
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Filling Ingredients
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Dough Ingredients
Steps
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Preparing the Filling:
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Start by placing the colorful mixed vegetables in a large bowl, creating a vibrant base for your filling.
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Sprinkle in the cornstarch, soy sauce, salt, and pepper. Mix everything thoroughly until the veggies are well-coated with the seasonings. Set aside while you prepare the dough.
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Making the Dough:
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In a mixing bowl, combine the rice flour and tapioca starch to form the dry base for your dumpling wrappers.
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Gradually pour in the hot water while stirring continuously to create a soft, sticky dough. This step helps activate the starches and gives the dough its pliable texture.
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Once the dough has cooled slightly, knead it by hand until smooth and elastic. Dust your hands and the surface with tapioca starch to prevent sticking.
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Continue kneading until the dough achieves a soft, stretchy consistency. It should feel smooth to the touch.
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Dust your work surface with tapioca starch and divide the dough into 10–15 g pieces. This ensures evenly sized dumplings.
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Take each piece, roll it into a smooth ball, and flatten it into a thin, even circle to prepare for wrapping.
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Wrapping the Dumplings:
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Place a spoonful of the prepared vegetable filling in the center of each dough circle. Be careful not to overfill.
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Gently bring the edges of the dough together above the filling, pinching or pleating to form a neat 'bag' shape. Take your time to secure the edges.
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Steaming:
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Lightly oil your steamer tray or container to prevent the dumplings from sticking.
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Arrange the dumplings on the tray, ensuring enough space between them to avoid sticking during cooking.
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Steam the dumplings over medium heat for 15–20 minutes. You'll know they're ready when the dough becomes translucent.
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Once steamed, brush the dumplings with a little oil for a glossy finish and enhanced flavor.
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Serve the dumplings warm with my 3-Minute Dumpling Sauce. Enjoy!
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Nutritional info
% of daily valueCalorie Breakdown
Protein
94 cal
Fat
35 cal
Carbs
1148 cal
Tips
If the dough becomes sticky during kneading, sprinkle with cornstarch or tapioca starch to keep it manageable. For extra flavor, serve with soy or tamari-based dipping sauce!
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