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–+ servings
double-batch vegan dumplings for freezer storage served with soy-ginger dipping sauce
Nancy McCarthy

Double-Batch Vegan Dumplings for Freezer Storage (Make 50 at Once!)

These double-batch vegan dumplings for freezer storage are perfect for busy weeknights, meal prep, or stocking your freezer with healthy, plant-based options.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 50 dumplings
Course: Main Course
Cuisine: Asian-Inspired
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • 1½ –2 packs vegan dumpling wrappers
  • 1 block 14 oz extra-firm tofu, pressed and crumbled
  • 2 cups shredded green cabbage
  • 1 cup grated carrots
  • 4 –5 scallions chopped
  • 1 tbsp fresh garlic minced
  • 1 tbsp fresh ginger minced
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil optional
  • 1 tbsp cornstarch
  • Salt and pepper to taste

Method
 

  1. 1. Press tofu for 15 minutes and crumble into a mixing bowl.
  2. 2. Add shredded cabbage, carrots, scallions, garlic, and ginger.
  3. 3. Mix in soy sauce, sesame oil, salt, pepper, and cornstarch. Combine well.
  4. 4. Lay out wrappers and place 1–1½ tsp filling in the center of each.
  5. 5. Wet edges, fold, and crimp each dumpling.
  6. 6. Flash freeze dumplings in a single layer for 1–2 hours.
  7. 7. Transfer to airtight freezer bags in portions of 10–12. Label with date.
  8. 8. To cook from frozen, steam (7–9 min), pan-fry with steam, or air fry (400°F for 8–10 min).

Nutrition

Serving: 5dumplingsCalories: 180kcalCarbohydrates: 22gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 5gSodium: 460mgFiber: 2gSugar: 2g

Notes

Do not thaw before cooking; these dumplings are designed to be cooked from frozen.
Flash freezing prevents sticking and maintains texture.
Store in labeled portions for easier meal prep.
Customize fillings with mushrooms, lentils, or tempeh.

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