These flavourful vegan Dan Dan Dumplings are made with wholesome, delicious ingredients and can be cooked to crispy perfection in two different ways! Paired with a silky, savoury and spicy dipping sauce, they’re a satisfying appetizer, snack or light meal. Gluten-free option!

Watch how to make Dan Dan Dumplings over on my YouTube channel! And don’t forget to subscribe while you’re at it 😉

Ingredients & Inspiration

One of my favourite Chinese recipes I’ve learned to make over the last few years is dan dan noodles, a classic Sichuan street food consisting of chewy wheat noodles, minced pork, and a savoury, spicy, and nutty sauce. Of course, I make it vegan by using tofu or TVP to replace the pork. And the flavours are out of this world, people.

When I decided to make my own version of rice paper dumplings that I’ve been seeing all over TikTok and Instagram, I immediately knew the dipping sauce had to be dan dan. And so, Dan Dan Dumplings were born. It’s got a nice ring to it, no? 😉

These dumplings are made with rice paper and then fried (in a pan or air fryer) unlike traditional ones that get steamed. The filling is made with tofu, veggies and delicious seasonings, making them protein- and fibre-packed, and super tasty!

Dumplings

1 12-oz block extra firm tofu
½ a large red bell pepper, finely chopped
½ medium onion, finely chopped
2 small carrots, grated
4 green onions, light and dark parts separated, finely chopped
4 garlic cloves, minced or grated
1 tbsp soy sauce or tamari
¾ tsp chinese 5 spice
½ tsp sichuan peppercorns, freshly ground
Pinch of salt
Neutral oil or cooking spray
10 to 12 rice paper sheets
Sesame seeds, for garnish

Dan Dan Sauce

⅓ cup tahini
1 tsp sichuan pepper
2 tbsp gluten free soy sauce
1 tbsp black rice vinegar (chinkiang)
1-2 tbsp chilli oil, depending on spice preference
⅓ cup hot water
1 tbsp coconut sugar

How to Make Dan Dan Dumplings

Dan Dan Dumplings are really easy to make; arguably easier to make than traditional dumplings with wonton wrappers!

Make the dumpling filling: Warm 1 tbsp neutral oil in a frying pan over medium-high heat and add the onion, bell pepper, light parts of the green onion, and garlic. Sauté uncovered for 2 to 3 minutes until slightly softened and some of the moisture has cooked off. Crumble in the block of extra firm tofu, and add the soy sauce, Chinese 5 spice, Sichuan pepper, and salt. Stir to combine and continue cooking for another 3 minutes. Lastly, add in the shredded carrot and dark green parts of the green onion and let them soften for 1 minute. Remove the pan from the heat and transfer the mixture into a bowl to cool slightly.
Make the dan dan sauce: While the filling cools a bit, add all of the sauce ingredients into a small bowl or jar and whisk to combine until it’s smooth and creamy. Taste and adjust seasonings as you like.
Set up your dumpling ‘station’: Fill one large shallow plate with room temperature water (for the rice paper sheets), spray another plate with cooking oil (to prevent wrapped dumplings from sticking to it), and dampen a cutting board for wrapping the dumplings.
Wrap the dumplings: Take a single rice paper sheet and fully submerge it in the plate of water, then let excess water drip off. Place the rice paper on the dampened cutting board. Take heaping ¼ cup portions of the warm filling and drop in the centre of the rice paper. Fold the rice paper one side at a time over the filling until you have a square-shaped ‘parcel’. The rice paper will soften quickly as you go and begin sticking to itself which helps keep the dumpling in tact. Carefully place on the oiled plate and repeat until all the filling has been used up. TIP: Keep re-dampening the cutting board as you go to prevent the rice paper from sticking to it and ripping.
Air Fryer Option: Place a sheet of parchment or an air fryer liner in the basket and lightly spray with cooking oil. Place the dumplings on top, lightly spray the tops with oil, and optionally garnish with a sprinkle of sesame seeds. Air fry them at 380℉ for 15 to 18 minutes, turning them over halfway, until golden brown and crispy all around.
Pan Frying Option: Warm 2 tbsp of neutral oil in a wide-bottomed frying pan over medium-high heat. Carefully place the dumplings in the pan, sprinkle with sesame seeds (optional) and fry on both sides for 4 to 5 minutes until golden and crispy.
Enjoy the dumplings hot and serve with the dan dan dipping sauce. You’ll love them!

Loved This Recipe?

I’d really appreciate if you gave me a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below! Lastly, if you made any of these recipes and decide to share them on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of recipe videos to give you limitless plant-based inspiration!

Janelle Carss