Vegan Steamed Mushroom-Tempeh Dumplings

by | Updated: August 8th, 2017

When someone’s talking about stuffed anything, there’s most likely some sort of meat involved. And when we’re talking noodles? Immediately we think gluten-heavy. But these stuffed dumplings have surprised us all! Our new favorite steamer recipe calls for gluten-free brown rice paper filled with savory sautéed mushroom, onions and smoky tempeh strips.

You can prep these appetizers beforehand and steam them up just before party time. Or, you can simply enjoy them as a side dish paired with pickled ginger and dipping sauce.

Never used a steamer before? No problem! Check out our quick how-to guide: 10 Foods You Never Knew You Could Steam (and How the Heck to Do It).

Homemade Vegan and Gluten-Free Steamed Mushroom-Tempeh Dumplings |

Servings: 6 portions, 2 dumplings each


12 sheets brown rice paper
3 strips smoky tempeh strips (tempeh bacon), small dice
2 cups mini portabella mushrooms, trimmed and minced
1 clove garlic, minced
1/4 cup onion, minced
1/4 cup water chestnuts, minced
1/2 cup carrots, minced or shredded
1 Tbsp. coconut oil
1 Tbsp. tamari or coconut aminos
1 Tbsp. toasted sesame oil
1-2 tsp. fresh ginger, minced
Cabbage leaves
Pickled ginger


  1. In medium-size pan over medium heat, cook coconut oil, garlic, ginger and onion. Sauté 2 minutes until onions soften slightly (do not burn garlic or ginger).
  2. Add water chestnuts and carrots and sauté for 2-3 minutes. Add tempeh and sauté for 1-2 minutes.
  3. Add mushrooms to pan and continue sautéing for 4-6 minutes until mushrooms release moisture and begin to thicken. Add tamari (or coconut aminos) and toasted sesame oil.
  4. Transfer filling to clean bowl and let cool to room temperature.
  5. Fill a shallow bowl around half way with room temperature water.
  6. Place one rice paper wrapper in water, push gently to submerge. Let wrapper rest in water until it becomes pliable, but not too long.
  7. Remove wrapper, gently shake off excess water and place on a clean, dry plate.
  8. Place 2 tablespoons filling in center of wrapper in small log shape about 2-3” long. Fold rice paper wrapper in half to cover filling so it forms a semi-circle. Fold sides of wrapper in to center and roll up to form a small log-shaped dumpling. (Note: It will look like a small eggroll). Roll wrapper around filling to form a tight dumpling. Continue stuffing and rolling until all of the filling is used. Arrange on plate and set aside.
  9. Place a cabbage leaf or two in on top of steamer rack (this prevents dumplings from sticking). Place dumplings in steamer in single layer.
  10. Steam dumplings for 5-7 minutes until wrapper is cooked.
  11. Serve dumplings with pickled ginger and tamari or coconut aminos for dipping.

Additional tips: Depending on your steamer, the amount of dumplings you can fit in at one time may vary. Do not overcrowd and make sure dumplings do not touch.

Cathy Vogt

Cathy Vogt is a Health & Culinary Coach, focused on educating clients on how to adopt healthier eating & lifestyle habits. She is a professionally trained chef, Integrative Nutrition Coach and Eating Psychology Coach. Cathy’s first book; Cultivating Joy in the Kitchen, offers plant-forward recipes along with nourishment practices, empowering reader to change their thoughts regarding health and get cooking! Learn more about her work, recipes and resources at