There are evenings when something warm in a bowl feels like all you need.
In Mauritius, dumplings are part of everyday life, especially within the Sino-Mauritian community. They are sold at street corners and in small restaurants, served in small bowls with a ladle of broth. You order simply. A bowl arrives, steam rising, wrappers soft and translucent.
“Bol 5” is a common way to order. It means bowl five, a mix of five different dumplings in one serving. Fish balls, tofu pieces, stuffed dumplings, sometimes a chayote dumpling and a shao mai meat dumpling, all resting in light broth. It is practical, filling, and deeply familiar.
This vegan version draws from that bowl tradition. A simple vegetable filling wrapped in dumpling skins, then poached until tender and served in broth so the dumplings and soup become one.
Dumplings can be steamed, pan-fried, or simmered. In Mauritius, serving them in broth is common, which is why this recipe focuses on poaching. The wrappers soften and turn translucent while absorbing subtle flavour from the liquid around them.
It is not elaborate cooking. It is steady, everyday food that warms you from the inside.
Dumplings in Mauritian Cuisine
Mauritian food culture carries strong Sino-Mauritian influence, especially when it comes to dumplings. Small eateries and street stalls often serve bowls of mixed dumplings in broth, each type offering a slightly different texture and filling.
One popular example is Niouk Yen, also known as chayote dumpling balls. You can find my vegan version here:
Vegan Mauritian Niouk Yen (Chayote Dumpling Balls)
Another variation that works beautifully for soup or steaming is these:
Vegan Sweet Potato and Tofu Wontons
And if you want to explore another wrapping style, this vegan version of Vegan Shao Mai Dumplings (Steamed Open Dumplings) is also one to add to the bowl.
Each dumpling carries its own identity, yet all share the same rhythm of wrapping, sealing, and simmering. This vegetable version continues that process in a simpler, everyday way.
Ingredients for the Vegetable Filling
This filling is made with carrot, mushrooms, and onion, thickened slightly with cornstarch so it stays cohesive when wrapped and simmered.
It is flexible. You can adjust the vegetables based on what you have, as long as excess moisture is reduced before filling.
Vegan Poached Dumplings
Vegetable-filled vegan dumplings made with carrot, mushrooms, and onion, poached until tender and served in broth. Simple, flexible, and comforting.
Ingredients
Filling
- 1 medium carrot, grated
- 5 to 6 mushrooms, finely chopped
- ½ onion, finely chopped
- 15 ml hoisin sauce (1 tablespoon)
- (or black bean sauce or soy sauce)
- 2 teaspoons cornstarch mixed with 50 ml water
- 15 ml vegetable oil (1 tablespoon)
- Salt to taste
Assembly
- 12 dumpling skins
- Water for sealing
For Poaching
- 1.5 to 2 litres water or light vegetable broth
- Garnish (Optional)
- Green onions or chives, finely chopped
- Chilli sauce or soy sauce
Instructions
- Heat the oil in a non-stick pan over medium heat.
- Add the carrot, mushrooms, and onion. Cook for 2 to 3 minutes until slightly softened but still holding texture.
- Stir in the sauce and a pinch of salt.
- Pour in the cornstarch mixture. Stir until the filling thickens and excess moisture reduces.
- Remove from heat and allow the mixture to cool slightly.
- Lay a dumpling skin on a board. Lightly brush the surface with water.
- Place a spoonful of filling in the centre.
- Fold into a crescent shape and press to seal. Pleat the edges if desired, moistening as needed to secure.
- Repeat with remaining skins.
- Bring a large pot of water or broth to a gentle simmer.
- Add 4 to 5 dumplings at a time, ensuring they do not stick together.
- Simmer for 6 to 8 minutes, or until the wrappers turn translucent and the dumplings float.
- Remove with a slotted spoon.
Serve in warm broth. Garnish with green onions or chives and a drizzle of chilli or soy sauce if desired.
Notes
Variations
Add 100 g finely crumbled firm tofu for extra protein.
Cabbage can replace carrot. Salt lightly and squeeze out excess moisture first.
Storage and Serving
Dumplings can be frozen uncooked and cooked from frozen.
Reheat cooked dumplings in simmering broth for best texture.
Discover more from Veganlovlie: Scrumptious Vegan Recipes
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Wow these dumplings are GORGEOUS!!! Very creative an original take on this month’s challenge, you did an awesome job!
wow! that looks amazing! great work!
It is great that you could join us in the challenge. And your dumplings look so good, the pleated edges are perfect and the vegan filling sounds delicious.
Cheers from Audax in Sydney Australia.
Those vegan dumplings look fantastic!!
Your dumplings look absolutely divine and they sounds so delicious! Thank you for the recipe — now I have to try them!
Beautiful dumplings and beautiful photography!