This vegan dumpling lasagna comes together in about 30 minutes, making it perfect for a weeknight dinner. The filling is a savory mix of tofu, mushrooms, and cabbage, seasoned with ginger, garlic, soy sauce, and a touch of white pepper.
If you've spent any time on food TikTok, you've already seen dumpling lasagna - layers of wonton wrappers steamed until wrinkly and dimpled, packed with savory dumpling filling, and finished with a drizzle of peanut sauce.
This is my easy vegan version that delivers classic dumpling flavors in a totally unexpected way. Think of it as an Asian-inspired reimagining of lasagna, in the same spirit as my Vegan Sushi Bake reimagines sushi.
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Why I Love This Recipe
- Great weeknight meal that is ready in about 30 minutes
- Great for meal prep, and it reheats beautifully
- Naturally vegan when you grab egg-free wonton wrappers, which are easy to find
- Endlessly customizable
- The biggest reason I love this recipe is the ratio. If you've always been a dumpling lover but felt like you were never getting enough filling, this is your answer. You're stacking both generously, so every bite is exactly what you always wanted a dumpling to be.
Ingredients
Sesame oil - Use regular (untoasted) sesame oil for cooking the filling, as toasted sesame oil has a low smoke point and can become bitter when heated too much. Save the toasted sesame oil for the peanut sauce.
Garlic & ginger - Use fresh, minced, or Trader Joe's frozen cubes (3 cubes each is perfect).
Firm or extra-firm tofu - There's no need to press the tofu. The natural moisture helps keep the filling tender and dumpling-like as it steams. If you love cooking with tofu, you might also enjoy it in my Mongolian Tofu and my Vegan Egg Roll Bowl, where it soaks up bold flavor just as beautifully.
Mushrooms - Cremini or shiitake work great. They add umami and release liquid that helps steam the wrappers.
Vegetable broth - I use about a teaspoon of Better than Bouillon mixed with water to make my broth taste phenomenal.
Vegan wonton wrappers - Look for egg-free versions (Nasoya and Twin Dragon both work). Find them in the refrigerated section near tofu.
See the recipe card for the full list and quantities.
Variations
- Swap the tofu for crumbled tempeh. I like to boil my tempeh for a few minutes first to help it absorb flavor better.
- Add water chestnuts, edamame, or other veggies to the filling for extra texture
- Add the chili garlic paste directly into the filling
- Add chopped bok choy in place of (or alongside) the cabbage
How To Make Vegan Dumpling Lasagna
Step 1: Heat oil in a wok over medium-high heat. Add garlic and ginger and sauté until fragrant.
Step 2: Add crumbled tofu and cook, breaking it up, until lightly golden.
Step 3: Add chopped mushrooms and stir to combine with the tofu.
Step 4: Add shredded cabbage and pour in the soy sauce, white pepper, vinegar, and maple syrup. Toss everything together and cook until the cabbage is just wilted.
Step 5: Transfer some of the filling into a square baking dish and spread it into an even layer.
Step 6: Lay wonton wrappers over the filling in a single layer, slightly overlapping to cover.
Step 7: Place the baking dish inside a large pot on the stovetop over high heat. Elevate the baking dish by using mason jar lids, metal chopsticks, or a small cooling rack - anything heatproof.
Step 8: Cover with a lid and steam until the wrappers are tender and translucent.
Step 9: Remove the lid - the wonton wrappers should be soft, wrinkled, and cooked through.
Step 10: Drizzle with sauce and top with crispy chili, sesame seeds, and sliced green onions. Serve straight from the dish.
Top Tips
- First thing to do before starting is to test your steaming setup before assembling - make sure the dish fits in your pot with the lid on
- Double-layer the top wrappers. It makes the finish look dramatic and delicious
- Don't skip using the liquid. The broth and mushroom liquid are what steam the wrappers from inside the layers.
- Let it rest for 5 minutes after coming out of the steamer. It holds together better when you serve it
Serving Suggestions
- A quick Spicy Asian Cucumber Salad is the perfect side
- Serve with Kung Pao Vegetables or Asian Chopped Salad With Sesame Dressing.
Vegan Dumpling Lasagna FAQs
Most store-bought wonton wrappers are vegan (just flour, water, and starch), but some contain egg - so check the label. Nasoya and Twin Marquis both make egg-free versions. Look in the refrigerated section near tofu.
Yes. Assemble the whole thing, cover, and refrigerate for up to 24 hours. Steam it when you're ready to serve. The filling can also be made 2-3 days ahead.
More Vegan Asian-Inspired Recipes
Don't leave me hanging and drop a comment to tell me how this Vegan Dumpling Lasagna turned out! Was it love at first bite? Surprisingly edible? Or a full-on yuck? And if my directions helped (or didn't), please let me know so I can continue to improve these recipes for you.
Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Recipe Card
Vegan Dumpling Lasagna
Equipment
- 8x8 casserole or similar size
Ingredients
Filling
- 1 tablespoon sesame oil (use non-toasted sesame oil for cooking)
- 1 tablespoon minced garlic or use 3 Trader Joe's Frozen Garlic Cubes
- 1 tablespoon grated ginger or 3 Trader Joe's Frozen Ginger Cubes
- 1 14-ounce block firm tofu crumbled; or use extra firm tofu
- 1½ cups mushrooms finely chopped
- ½ cup vegetable broth plus a few more tablespoons for topping the lasagna; sub with water
- 1 10-ounce bag pre-shredded green cabbage or ~4 cups; I buy from Trader Joe's
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice wine vinegar
- 1 teaspoon maple syrup
- ½ teaspoon white pepper
- 1 package wonton wrappers *most are vegan but check packaging (you will not use the entire package and the amount used can vary)
Peanut Sauce
- 2 heaping tablespoons peanut butter or any nut or seed butter
- 1-2 tablespoons soy sauce to taste
- 1 tablespoon sesame oil (you can use toasted sesame oil)
- 2 teaspoons maple syrup or sugar
- 1 fat clove garlic minced
- 1 lime
- water a splash, to thin if needed
Toppings
- sliced green onions
- sesame seeds
- chili crisp
Instructions
Preparation
- Before you begin, make sure your heatproof 8x8 (or similar-sized) dish fits comfortably inside a larger pot with the lid fully closed - you'll be using it as a steamer, so proper fit is essential.If you have a steaming basket large enough to hold your dish, you can use that. Otherwise, the easiest method is to set a small roasting rack or round cooling rack, metal chopsticks, or metal jar lids across the bottom of a large pot — anything that keeps the dish elevated above the water and is heatproof. If you have a steaming basket, it works great with smaller individual dishes like ramekins — just divide the lasagna between them and steam directly in the basket.
- Chop the vegetables and crumble the tofu.
Make the filling
- Heat sesame oil in a large skillet over low heat. Add garlic and ginger and cook for 1 minute.
- Raise the heat to medium and add tofu. Cook 4-5 minutes, breaking it up as it cooks.
- Add mushrooms and cook 3-4 minutes until they release their liquid and shrink in size.
- Add broth and cabbage and mix well with the mushrooms. Stir in soy sauce, vinegar, white pepper, and maple syrup. Cook 5 more minutes until the cabbage is wilted. Remove from heat.
Assemble
- Spread a thin layer of the filling along with a few spoonfuls of broth across the bottom of the dish.
- Lay down a layer of wonton wrappers, overlapping to fully cover the surface. (You can use as many as you like) Spoon more filling over the top, making sure to include some of the liquid - this helps steam the wrappers from the inside as it bakes.
- Repeat the layers 4-5 times. Finish with wonton wrappers on top, then spoon a little water or broth over the surface to moisten them so they steam properly. I like to add extra wonton wrappers to the top.
Steaming
- Add 2-3 inches of water to a large pot and bring to a boil.
- Once you place the dish in the pot, cover, and steam on high for 20 minutes or until the top wrappers are wrinkled and slightly translucent.
Make the Peanut Sauce and Serve
- While the wontons are steaming, whisk together the ingredients for the peanut sauce. If it is too thick, add a splash of water.
- Carefully remove the dish from the steamer. Drizzle with peanut sauce, top with chili crisp, green onions, and sesame seeds.
Madison Pearce says
Guys, this was really really good. I saw it first on tik tok and then my mom sent me this photo and I got soooooo excited. When I went home for spring break she cooked this for me and let me tell you, it was insane. I never want a normal dumpling again. 10/10!
Regi Pearce says
Hee Hee, thanks Maddie. Glad you loved it as much as I do.
Vger says
The wonton wrappers steam up perfectly tender and wrinkly, and the tofu-mushroom-cabbage filling is packed with umami from the soy sauce, ginger, and garlic — every bite really does deliver the dumpling filling ratio I have always dreamed about. The peanut sauce drizzle on top is the finishing touch that ties it all together beautifully.
Regi Pearce says
I absolutely love how you described it “tender and wrinkly”. And a better dumpling filling ratio is the goal! I wanted every bite to feel like the best part of a dumpling, not just a little hint of it.Thank you for leaving a comment.
Regi Pearce says
This dumpling lasagna blew my mind — all the flavors I love, with the perfect ratio of wrappers to filling. Making this on repeat lately!