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Loaded with garlic, fresh ginger, scallions, and five-spice, these vegan jackfruit dumplings are naturally meaty, savory, and perfectly seasoned. Steam them for a light dish, or pan-fry them into crispy potstickers. You can then dip them into the sweet and sour sauce!
What makes these dumplings a must-try? It’s the young green jackfruit! It creates a naturally meaty texture, almost like super-tender pulled pork! And because its flavor is mild, it absorbs all the seasoning beautifully, resulting in a filling that’s zesty, garlicky, and umami-packed.
The sweet and salty homemade dipping sauce completes everything by balancing out the savory filling with spicy, tangy flavors. ✓ Fully approved by Vân, my Vietnamese wife!
⭐️ Why I Think You’ll Love It
Beautifully seasoned with warming, zesty flavors.
If you ask me, dumplings = pure comfort food. I know, they’re not the first thing that comes to mind when thinking of warming dishes, but give me a bamboo steamer basket full of piping hot, steaming dumplings and I’m in heaven, especially on chilly days.
These dumplings pack bold, cozy flavors thanks to plenty of aromatics. Think the warmth from the five-spice, zesty notes of ginger, and a peppery kick from garlic and scallions. Then, a drizzle of sesame oil adds a delicate nuttiness, while soy sauce brings that deep, savory finish.
Here is what some readers have to say about those dumplings:
Jess, a reader, said: “AMAZING!!! These were so tasty. We’re a non-vegan, non-vego household, and we’ve eaten more than our fair share of potstickers, but my husband exclaimed that these are the BEST dumplings he has EVER had! Perhaps our wrappers were a little smaller because the filling made about twice as many as it was supposed to, but we were more than happy about that 😉 ★★★★★”
Delores, a reader, said: “This recipe was perfect! I actually would not change anything! The kids loved it. Not a vegan, but really considering the lifestyle change. ★★★★★”
Simple to prepare.
Dumplings may seem complicated at first, but these are not! The filling comes together in just under 15 minutes in one skillet. Then, all that’s left to do is wrap it and steam the dumplings!
One thing to note: shaping the dumplings is the most time-consuming part of the recipe. It will take you about 1 minute per dumpling (faster if you’re a wrapping pro) and…only about 10 seconds to eat it. The good news is, I believe it’s totally worth it. And wrapping them can be pretty fun when you do it with other family members or friends!
🧄 Meet the Ingredients
Jackfruit
Young green jackfruit makes the base of the filling. Once shredded, it creates a texture similar to pulled pork, making the filling super meaty.
Do not confuse green jackfruit with ripe jackfruit. Although both are the same tropical fruit, there is a big difference between them. Ripe jackfruit is very sweet and has a yellow color, while unripe green jackfruit is pale in color, not sweet at all, and has a more fibrous texture. You must absolutely use the unripe kind for this recipe.
Note: You will need to use one 19-ounce can (540 g) for this recipe. You will usually find two weights written on the can: the total weight, which includes the brine, and the drained weight. To clarify, the drained weight of your jackfruit should be approximately 10 ounces (283 g).
Recommendation: I personally like green jackfruit from the brand “Twin Elephants”, but Native Forest or Aroy-D are also great options.
Love jackfruit? Try my pulled jackfruit tacos, braised jackfruit, or these vegan rillettes!
Shallot, ginger, garlic, and green onions
This combination of aromatics adds a ton of flavor to the filling. When it comes to ginger, the fresher the better. Look for ginger with smooth, unwrinkled skin. It should be firm with a flesh that’s juicy and not too fibrous.
Five-spice
Five-spice powder is a Chinese blend of five spices: anise, cloves, cinnamon, pepper, and fennel. It seasons the jackfruit, bringing warmth and a subtle anise flavor.
Soy sauce
For saltiness and to boost the umami. Feel free to use tamari or coconut aminos if you prefer.
Almond butter
Almond butter may seem like an unusual addition to this recipe, as it’s not a traditional ingredient in Asian cuisine. But don’t worry, you can barely taste it. It’s not there for flavor but to add richness to the filling. It also helps the jackfruit hold together a bit better.
Substitute: Ultimately, if you don’t want to add any nut butter, feel free to omit it altogether. The filling will be a tad less rich but still very tasty.
Toasted sesame oil
I like to add a drizzle of toasted sesame oil for a hint of nuttiness.
Dumpling wrappers
Finally, you will need wrappers! You can get them at your local Asian supermarket. To make this recipe easier and faster, I rely on store-bought wrappers, but you can use homemade ones if you prefer.
Brand recommendation: The brand I generally use is Happy Belly, often sold under the name “gyoza skin”. You can generally find those in the frozen section of well-stocked Asian supermarkets.
📔 A Few Tips
Pat the jackfruit dry.
After rinsing and draining the jackfruit chunks, place them on a few sheets of kitchen paper towels. Top with more kitchen paper towels and pat the jackfruit dry. This will yield a meatier, firmer texture.
Taste the filling before wrapping.
Because not all brands of jackfruit have the same level of saltiness, I suggest tasting the filling after cooking. You may need to adjust the amount of salt.
Don’t overfill your dumplings.
This one’s important. As tempting as it may be, resist the urge to load your wrappers with too much filling (I learned it the hard way!). If you do, you will have trouble sealing the dumplings properly, and there is a good chance they will break during the steaming process.
Seal the edges correctly.
First, remember to wet the edges of your wrappers before sealing them. Second, ensure there is no air bubble trapped inside the wrappers (or they will puff while steaming). Finally, press the edges firmly using your fingers to seal the dumplings properly.
🥣 Step-by-Step Instructions
- Prepare the jackfruit. Drain and rinse the jackfruit 2-3 times. Next, pat it dry using a few kitchen paper towels. Transfer the jackfruit chunks to a chopping board. Using a knife, cut off the tough core parts of the jackfruit chunks and discard them. What I call the core parts are usually the tip of each triangle/chunk. They are very hard to the touch.
- Shred it. Using a fork, mash the jackfruit chunks until they create a texture that resembles pulled pork. Set aside.
- Sauté the aromatics. Heat the oil in a large non-stick skillet over medium heat. Once hot, add the minced shallot, ginger, garlic, and chopped green onions. Sauté for 3-5 minutes or until shallots are slightly golden brown. Stir from time to time to prevent the aromatics from burning.
- Add the jackfruit. Next, add the shredded jackfruit to the skillet and cook for an additional 5 minutes, stirring regularly to prevent it from sticking to the bottom.
- Mix the sauce. In the meantime, stir together the almond butter, soy sauce, toasted sesame oil, sugar, and five-spice powder in a small bowl.
- Toss to coat. Add the sauce to the skillet and toss to coat the jackfruit. Cook for another minute and remove from the heat. The filling is now ready. You can taste it and adjust the saltiness to your liking.
- Wrap the dumplings. Place about 1 tablespoon of the jackfruit filling in the center of a dumpling wrapper. Using your finger, lightly rub the edges of the wrapper with water. Fold the wrapper over the filling to form a half-moon shape. Pinch the edges to seal. Be careful not to leave any air pockets inside. Repeat with the remaining wrappers and filling. Note: If you’re unsure how to wrap your dumplings nicely, feel free to check this video.
You potstickers-folding experts out there might say mine are not perfectly shaped. I know, but I’m working on it! As they say, practice makes perfect. But at least they taste great!
- Arrange in a steamer. Transfer the dumplings to a bamboo basket steamer lined with either a piece of parchment paper or a thin cheesecloth. Leave at least 1/2 inch (1.2 cm) between each dumpling to prevent them from sticking to each other during steaming. Close the bamboo basket with its lid.
- Steam. Bring a large pot of water to a boil. Once boiling, place the bamboo basket on top and steam for 12 minutes over medium heat.
- Serve. Allow the dumplings to cool for a couple of minutes before serving with the dipping sauce!
Potstickers Option!
Instead of steaming the dumplings, you can pan-fry them and steam them in a skillet to make crispy potstickers! The wrappers will be soft with a crispy, almost caramelized bottom. To do so:
- Pan-fry. Heat two tablespoons of oil in a large, non-stick skillet over medium heat. Once hot, add the dumplings and pan-fry them for 3-5 minutes or until the bottoms are golden brown.
- Steam. Next, pour about 1/3 cup of water into the skillet and immediately cover with a lid. Turn the heat down to medium and steam the dumplings for 6-8 minutes, or until the wrappers are tender. Then, remove the lid and continue cooking until almost all the water has evaporated.
🌶️ Variations
I know many of you like putting your own spin on the recipes, so here are some ways to tweak the filling:
- Make it smoky: Either add 1/8 teaspoon of liquid smoke or 1/4 tsp of smoked paprika for a subtle smokiness.
- Add some heat: Prefer spicy dumplings? Go ahead and sauté half of a Thai chili or add 1/2 teaspoon of sriracha!
- Incorporate extra vegetables: And if you want to add extra nutrition to these, you can definitely sauté very finely chopped mushrooms, pak choy, or cabbage before adding the jackfruit. Just remember to increase the amount of seasonings to keep the flavor balanced.
❄️ Storing and Reheating
- To store: The filling can be stored in the refrigerator for up to 4 days. I recommend wrapping the dumplings just before steaming. Otherwise, the wrapper will dry out.
When it comes to the wrappers, once you have opened the package, wrap the leftovers tightly in plastic wrap and store them in the refrigerator for up to 3 days. - To freeze: Uncooked dumplings can be frozen for up to 2 months if you used homemade wrappers or the kind sold in the refrigerated section of Asian supermarkets. Avoid freezing dumplings made with previously thawed wrappers.
💬 FAQ
From my experience, the bitterness can come from the canned jackfruit. Not all brands taste as good, and I had a few that were more bitter than others. I recommend the brands Twin Elephants or Nature Forest.
Yes, the nut butter is only there to add some richness. You can omit it altogether.
If you like Asian food, you will absolutely love these dumplings! Making the filling is super easy, and if you can get your hands on store-bought dumpling wrappers, it makes this recipe a breeze, as you will only need to cook the filling, wrap, and steam!
⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!
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Vegan Jackfruit Dumplings
Ingredients
Jackfruit Dumplings
- 1 19-ounce can (540 g) young green jackfruit
- 1 tbsp (15 ml) oil
- 1 shallot minced
- 1 tbsp finely chopped ginger
- 2 cloves garlic minced
- 1 tbsp chopped green onions
- 1 tbsp (15 g) almond butter
- 1 tsp (5 ml) soy sauce
- 1 tsp (5 ml) sesame oil
- 1 tsp (4 g) sugar (or maple syrup)
- 1/4 tsp five-spice powder
- 14 dumpling wrappers
Dipping Sauce
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) water
- 1/2 tsp (2 ml) white vinegar
- 1 tsp (5 ml) sugar (or maple syrup)
- 1/4 tsp red pepper flakes
Instructions
Jackfruit Dumplings
- Prepare the jackfruit. Drain and rinse the jackfruit 2-3 times. Next, pat it dry using a few kitchen paper towels. Transfer the jackfruit chunks to a chopping board. Using a knife, cut off the tough core parts of the jackfruit chunks and discard them. What I call the core parts are usually the tip of each triangle/chunk. They are very hard to the touch.
- Shred it. Using a fork, mash the jackfruit chunks until they create a texture that resembles pulled pork. Set aside.
- Sauté the aromatics. Heat the oil in a large non-stick skillet over medium heat. Once hot, add the minced shallot, ginger, garlic, and chopped green onions. Sauté for 3-5 minutes or until shallots are slightly golden brown. Stir from time to time to prevent the aromatics from burning.
- Add the jackfruit. Next, add the shredded jackfruit to the skillet and cook for an additional 5 minutes, stirring regularly to prevent it from sticking to the bottom.
- Mix the sauce. In the meantime, stir together the almond butter, soy sauce, toasted sesame oil, sugar, and five-spice powder in a small bowl.
- Toss to coat. Add the sauce to the skillet and toss to coat the jackfruit. Cook for another minute and remove from the heat. The filling is now ready. You can taste it and adjust the saltiness to your liking.
- Wrap the dumplings. Place about 1 tablespoon of the jackfruit filling in the center of a dumpling wrapper. Using your finger, lightly rub the edges of the wrapper with water. Fold the wrapper over the filling to form a half-moon shape. Pinch the edges to seal. Be careful not to leave any air pockets inside. Repeat with the remaining wrappers and filling. Note: If you’re unsure how to wrap your dumplings nicely, feel free to check this video.
- Arrange in a steamer. Transfer the dumplings to a bamboo basket steamer lined with either a piece of parchment paper or a thin cheesecloth. Leave at least 1/2 inch (1.2 cm) between each dumpling to prevent them from sticking to each other during steaming. Close the bamboo basket with its lid.
- Steam. Bring a large pot of water to a boil. Once boiling, place the bamboo basket on top and steam for 12 minutes over medium heat.
- Serve. Allow the dumplings to cool for a couple of minutes before serving with the dipping sauce!
- To store: The filling can be stored in the refrigerator for up to 4 days. I recommend wrapping the dumplings just before steaming. Otherwise, the wrapper will dry out. When it comes to the wrappers, once you have opened the package, wrap the leftovers tightly in plastic wrap and store them in the refrigerator for up to 3 days.
Dipping Sauce
- Combine all the ingredients in a small bowl. Taste and adjust seasonings, adding more water if it's too salty for you.
Notes
Pat the jackfruit dry.
After rinsing and draining the jackfruit chunks, place them on a few sheets of kitchen paper towels. Top with more kitchen paper towels and pat the jackfruit dry. This will yield a meatier, firmer texture.Taste the filling before wrapping.
Because not all brands of jackfruit have the same level of saltiness, I suggest tasting the filling after cooking. You may need to adjust the amount of salt.Don’t overfill your dumplings.
This one’s important. As tempting as it may be, resist the urge to load your wrappers with too much filling (I learned it the hard way!). If you do, you will have trouble sealing the dumplings properly, and there is a good chance they will break during the steaming process.Seal the edges correctly.
First, remember to wet the edges of your wrappers before sealing them. Second, ensure there is no air bubble trapped inside the wrappers (or they will puff while steaming). Finally, press the edges firmly using your fingers to seal the dumplings properly.Note: This recipe was first released in August 2017 and updated with new process shots and detailed instructions in September 2025. You can see the older photos below. I have also reworked the filling, reducing the amount of almond butter and soy sauce to allow the jackfruit and other seasonings to really shine.
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
Leave a Comment
Amazing recipe! My family loved it.Thank you.
Thanks Tommy!
Hi! Can I use canned jackfruit instead of fresh? Thanks!
Hi,
Canned young green jackfruit or fresh young green jackfruit, both work.
AMAZING!!! These were so tasty. We’re a non-vegan, non-vego household and we’ve eaten more than our fair share of potstickers but my husband exclaimed that these are the BEST dumplings he has EVER had! Perhaps our wrappers were a little smaller because the filling made about twice as many as it was supposed to but we were more than happy about that 😉 Next time I would probably double the sauce amount and try adding some spring onions in the mix once cooled. Looking forward to having them again.
Thank you so much, it means a lot! I’m happy to hear your husband loved them 🙂
Thanks for your feedback Jess!
What can you use to replace almond butter?
Basically any nut butter would make a good substitute!
Update I froze a batch and they turned out just as delicious. Next time I will make sure I lay them on cling wrap making sure they are not on top of each other.
Good to know! Thanks for letting us know these potstickers freeze well Delores!
Thanks for your feedback 🙂
This recipe was perfect! I actually would not change anything! The kids loved it. Not a vegan but really considering the lifestyle change
So happy to hear you liked these potstickers! Thanks for your feedback Delores!
Serving size is 1 (one) 1 potsticker?! Shewl no doubt these were the bomb. My sweetheart and I gobbled them up. Thanks for some great recipes! Cheers from coastal NC!
I’m giving the calories for one potsticker, but the serving size is usually 3-4 potstickers 🙂
Thanks for your feedback!
Grazie per la ricetta. Mi piace e la proverò sicuramente!
Prego!