Naual Hansen

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Dumplings stuffed with delicious vegan filling


    While I was scrolling through old photoes I hooked up on one pic of dumpligs filled with vegan Naturli minced and decorated with basil leaves. Remembered how much we love them and used to be adicted to them (and how they taste amazing with basil leaves), so I decided to make them today.

    For those dumplings you need pre-made dumpling dough (dumpling wrappers) or homemade wrappers. The process of making dumplings is simple and it doesn’t require special equipment. I sauteed leek for a short while, added the rest of ingredients for the filling (as it says in the recipe box) and let it cool down. Filling the wrappers doesn’t require special skils as it migh seem like. I put a tsp. of filling in the center of each wrapper, “draw” a line over the edges with a wet finger dipped in some water, and then folded wrapper on half. Then I folded the edge with my fingers on a couple of places.


    Frying dumpligs is very simple: dumplings should be fried on a bit of oil on a non-stick frying pan, then cooked briefly (as it says in the recipe) and fried on the other side.
The recipe for those dumplings lays below under the imade section.

Vegan Dumplings

Dumpling wrappers stuffed with delicious filling
Prep Time 30 minutes
Cook Time 6 minutes
Course Main Course
Servings 2 servings


  • Non-stick frying pan


  • 300 gr of pre-made dumplig wrappers;
  • 170 gr of crumbled smoked tofu;
  • 100 gr canned brown lentils drained of water;
  • 40 gr of ground walnuts (or almonds);
  • 150 gr of chopped champignons into small pieces;
  • 120 gr of chopped leek;
  • 2 tbsp. of oil;
  • a pinch of salt;
  • 3/4 tsp. of ground black pepper;
  • 1 vegetable broth cube;
  • between 1 and 2 dcl of water for sautéing;
  • some sesame oil or another sort of oil for frying dumplings.

For the garlic sour cream sauce:

  • 1 clove of finely chopped garlic;
  • 150 ml thick vegan cooking cream or homemade smooth cashew cream;
  • 1 tbsp. of nutritional yeast;
  • 1/4 tsp. of salt;
  • 1 tsp. of onion powder;
  • 1/4 tsp. of ground black pepper;
  • 1 tbsp. of lemon juice.


  • some toasted and black sesame seeds to serve with dumplings;
  • a bit of fresh basil, chili sauce and chili flakes for decoration.


  • Mix all ingredients for the sour cream sauce together into a smooth cream. Set aside.
  • Sauté leek with oil and a pinch of salt for 3 min. Add champignons and keep sautéing until most of the liquid is evaporated. Add crumbled tofu, walnuts and lentils and stir well. Add some water and keep sautéing for a couple of minutes until all liquid is gone/evaporated. Season with pepper and let it cool down.
  • Take a piece of round shape dumpling wrapper, place some filling in the center. With a wet finger drop a bit of water over the whole round edge of wrapper dough, then fold the dough on half and stick together it's edges. Now fold the edge a couple of times on a couple of places by pressing the wrapper dough with a finger. Repeat this step with the rest wrappers.
  • Warm up a large non-stick frying pan, add oil and place dumplings in it. Let the dumplings fry for 1min.or 2 min. on high a temperature, then remove from the stove and add a little bit of water (just so it covers the bottom of pan). Cover the pan with a lid (or aluminium foil) and simmer over high temperature shortly until all liquid is gone. Let dumplings fry until golden in colour, then flip them and fry on the other side until golden brown colour. Serve warm dumplings with lots of toasted sesame seeds and with garlic sour cream sauce. Decorate with fresh basil, chili sauce and chili flakes.

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