Vegan Steamed Dumplings

Shredded cabbage, green bean and chickpeas in a wheat wrapper.

Customers have often referred to our dumplings as little pockets of joy topped with a delicious dipping sauce. Based on the original recipes from bustling marketplaces in China, filled with the aroma of sizzling street food and the chatter of eager vendors, the dish was eventually adopted in Thai markets and the recipes to make dumplings remains largely unchanged today. Each dumpling is a work of art, the perfect balance of savory and sweet and tender, a harmonious blend of meat, vegetables, and spices that elevate the humble dumpling to a gourmet delight. With their perfect balance of flavors, textures, and aromas, steamed dumplings are a taste of pure bliss – a culinary experience that will leave you craving more.

Order Vegan Steamed Dumplings

More about our Steamed Dumplings

Steamed dumplings, also known as dim sum or baozi, are a popular dish in many Asian countries such as China, Japan, Korea, and Thailand. These delicious little parcels of goodness are made by wrapping a filling of meat, vegetables, and sometimes seafood in a dough wrapper and then steaming them until cooked through. At Chakra we use only vegan / plant-based ingredients in our dumplings, and even offer strict Jain versions which we make ourselves from scratch. There are many different variations of steamed dumplings, with each region putting its own unique twist on the recipe. The origins of steamed dumplings can be traced back to China, where they have been enjoyed for centuries. Legend has it that during the Han dynasty, a renowned doctor named Zhang Zhongjing created the first dumplings as a way to help cure people suffering from frostbite. The hot, steaming dumplings provided much-needed warmth and nourishment to those in need. Since then, dumplings have become a staple in Chinese cuisine and are enjoyed by people all around the world. When making steamed dumplings, there are a few key techniques to ensure they turn out perfectly. The first step is to prepare the dough for the wrappers. This is typically made with a combination of flour, water, and sometimes a bit of oil. The dough should be kneaded until smooth and elastic, then allowed to rest for at least 30 minutes to relax the gluten. When preparing the filling the possibilities are endless, ranging from traditional pork and cabbage to more adventurous combinations like shrimp and leek or tofu and mushroom. At Chakra we don't use animal products and creatively use all plant-based ingredients for the filling. The key is to finely chop all the ingredients and mix them together with seasonings such as soy sauce, sesame oil, and ginger until well combined. Once the dough and filling are ready we assemble the dumplings, taking a small piece of dough and rolling it out into a circle, then placing a spoonful of filling in the center. Folding the dough over the filling and pleating the edges to seal the dumpling shut. We repeat this process day and night to ensure our dumplings are always the freshest possible. When steaming the dumplings, there are a few different methods you can use. Bamboo steamers are one option, or at Chakra we use stainless steel, steaming over boiling water for about 10 minutes. Steamed dumplings are incredibly versatile and can be enjoyed in a variety of ways. They can be served as an appetizer, a snack, or even a main course. In China, they are often enjoyed with a dipping sauce made from soy sauce, vinegar, and chili paste. In Japan, they are served with a side of miso soup and pickled vegetables. And in Korea, they are often eaten with kimchi and a bowl of rice. At Chakra we serve our dumplings Thai-style, with a dark soy ginger sauce.