Sichuan Chick’n Style Dumplings Two Ways

deep fried vegan dumplings

We’re going a bit wicked and a bit healthy in these Sichuan-style dumplings made with plant-based chick’n. Half of the dumplings are deep-fried and served with a creamy peanut sauce for dipping, and the other half is simmered and served in a savory broth. The filling is the same in both dumplings and gets a ton of flavor from the killer combo of ginger, garlic, chilies, sesame oil, and green onions. Watch the video to see how easy it is.


  • 2-inch (5-cm) knob of ginger
  • 3 cloves garlic
  • 1-2 serrano or jalapeno chile peppers (optional)
  • 1/2 cup (130 g) water chestnuts
  • 1 lb (450 g) plant-based chick’n (use your fave)
  • 6 green onions
  • 2 Tbsp mirin
  • 1 Tbsp maple syrup
  • 2 Tbsp toasted sesame oil
  • 1/2 tsp sea salt
  • 1-2 Tbsp cornstarch
  • 1 pack (12 oz/340 g) round eggless dumpling skins (about 3 1/2-inch/9-cm diameters) or Homemade Dumpling Skins
  • Peanut, canola, or safflower oil, for frying
  • Peanut Dipping Sauce


  • We like Twin Dragon eggless round gyoza (dumpling) wrappers, which are about 3 1/2 inches (9 cm) in diameter.
  • Sichuan Chick’n Dumplings In Broth: Place the following ingredients in a soup pot: 1 T Better Than Bouillon No-Chicken Bouillon or vegetable bouillon, 4 cups (950 ml) water, 1/4 C (60 ml) tamari, 1/2 cup (120 ml) mirin, and 1 tsp sesame oil. Bring to a boil over high heat, then reduce the heat to low and simmer for 10-12 minutes. For the dumplings, cut the remaining half of your dumpling skins in half so each is a semicircle. Pick one up, moisten the edges, and place about 1 1/2 tsp filling in the center. Gather the edges of the skin over the filling and gently twist the top down over the filling to seal. The dumplings will be round and resemble a tiny hobo sack. Repeat with the remaining skins and filling. Place the dumplings in the soup broth along with 2 chopped green onions. They are ready when the dumplings float to the top, 1-2 minutes. Garnish with green onion to serve.


  1. Coarsely chop the ginger, garlic, and chiles (if using). Chop the green onions and set them aside; you’ll use the green onions later.
  2. Put the ginger, garlic, chiles, and water chestnuts in a food processor and pulse until minced. Add the chick’n and pulse until coarsely chopped, stopping to stir so it’s evenly chopped. Transfer to a mixing bowl and add half the green onions (save the rest of the green onions for the soup dumplings). Add the mirin, maple syrup, sesame oil, and salt, and stir until everything is evenly incorporated. Set aside.
  3. To assemble: Gather the bowl of filling, a small cup of water, your dumpling skins, and a sheet pan. Lightly sprinkle cornstarch over the sheet pan (this will keep your dumplings from sticking to the pan).
  4. To fill and shape: We’re making two different dumplings here. For the first, place about a tablespoon of dumpling filling in the center of each dumpling skin. Using a little water on your finger, moisten the edge of the whole skin. Pick up the dumpling and fold one edge of the skin over the filling to meet the other edge, making a half-moon shape. Press gently from the edge toward the filling to press out any air. Dip one corner in water then roll the dumpling around your thumb so the two corners of the half-moon meet. Press gently to seal and place on the baking sheet. Repeat with half of the remaining skins and filling. To make the second dumpling shape, see the Notes below. Or you could just make them all one way if you prefer.
  5. Meanwhile, pour the frying oil into a medium pot to a depth of about 3 inches. Heat the oil over medium heat to about 350ºF. You can test the oil by dropping in a small piece of dumpling skin: if it bubbles gently and steadily the oil temp is perfect.
  6. Fry the dumplings in batches until golden brown and floating, 2 to 3 minutes. Adjust the heat as you go to keep the oil around 350ºF. Transfer the cooked dumplings to paper towels to drain, then sprinkle with green onions and serve with the peanut dipping sauce.

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