Make Delicious Meat-Free Dumplings: 4 Juicy Vegetarian Filling Ideas

Dumplings (Jiaozi) are something special. Dough wrapped around a savory filling, bubbling away in a hot pot. When you fish one out and take a bite, that fresh, savory flavor rushes straight into your mouth. It warms you thoroughly, as if blocking the winter chill right outside the door.

Vegetarian dumplings have their own unique charm—refreshing, not greasy, and allowing you to taste the natural freshness of the ingredients. Today, I thought I’d write down a few of my most frequently made vegetarian dumpling recipes, hoping they might add a little inspiration for everyone.

1. Chinese Chives, Egg, and Vermicelli Filling

First, trim and clean the Chinese chives (garlic chives). Drain them well and cut them into small sections—don't chop them too finely, or they will lose their texture. Beat the eggs. Heat a generous amount of oil in a pan; once hot, pour in the eggs and stir rapidly with chopsticks to create small, fluffy egg bits. Remove and let cool.

Soak the vermicelli (glass noodles) in warm water beforehand until soft, then chop and mix with the egg and chives.

🥣 The Seasoning: Add 1 spoon of salt, ½ spoon of Thirteen Spice powder (or Five Spice), and 1 spoon of light soy sauce. Finally, drizzle with some sesame oil and mix well with chopsticks.

The freshness of the chives, the aroma of the egg, and the softness of the vermicelli create a taste that is full of homey comfort. Dipped in vinegar, it cuts through richness and stimulates the appetite—perfect for winter.

2. Radish, Cabbage, Shiitake, and Wood Ear Filling

Wash the radish and napa cabbage, cut them into fine strips, and sprinkle with salt. Let them sit for 10 minutes to draw out moisture. Then, squeeze the cabbage with a cheesecloth/gauze to remove excess water—but don't squeeze too hard; leave a little moisture so it stays tender.

Soak the Shiitake mushrooms and dice them. Soak the Wood Ear mushrooms until soft and chop them as well. Mix everything with the cabbage.

🥣 The Seasoning: Heat a little oil in a pan and fry a few Sichuan peppercorns until fragrant, then discard the peppercorns. Pour the hot oil over the filling. Add 1 spoon of salt, ½ spoon of sugar (to enhance freshness), and a little light soy sauce. Mix well.

In this filling, the cabbage is tender, the Shiitake brings a unique aroma, and the Wood Ear adds a crisp crunch. The texture is rich and varied, and it never feels heavy.

3. Shepherd's Purse and Tofu Filling

Fresh Shepherd's Purse is best. Wash it, blanch it in boiling water, cool in cold water, squeeze out the moisture, and chop. Cut the tofu into small cubes, blanch in boiling water to remove the raw bean smell, and drain.

Heat some oil in a pan, sauté the tofu cubes until fragrant, then remove and mix with the Shepherd's Purse.

🥣 The Seasoning: Add 1 spoon of salt, a pinch of white pepper powder, 1 spoon of light soy sauce, and a drizzle of sesame oil. Mix well.

Shepherd's Purse carries the fresh taste of spring, and the tofu is soft and tender. Together they are incredibly savory yet refreshing—perfect for those who prefer a lighter flavor profile.

4. Zucchini, Egg, and Dried Baby Shrimp Filling

Wash the zucchini and grate it into shreds. Sprinkle with salt and let sit for a while, then squeeze out the excess water. Beat the eggs and scramble them into small pieces. Let cool and mix with the zucchini shreds, then add a handful of dried baby shrimp (skins).

🥣 The Seasoning: Add 1 spoon of salt, a pinch of Thirteen Spice powder, 1 spoon of light soy sauce, and drizzle with sesame oil. Mix well.

The zucchini is crisp, the eggs are fragrant, and the dried shrimp adds a burst of umami. This filling has a crunchy texture ("Ge Zhi Ge Zhi") and is full of flavor. Plus, it's very simple to make.

Eating dumplings on the Start of Winter (Lidong) isn't just about the filling; it's about the ritual of daily life. Taking a few simple ingredients, mixing them up, wrapping them in dough, and boiling a steaming pot full. When the family gathers around the table to eat, it warms not just the stomach, but the heart.