VEGAN: Sweet Spicy Sesame Dumplings Worth Trying

Insanely healthy dumplings that will give you the chills (the good ones of course)

We love have Chinese food once in a while. They have so many options when it comes to vegan dishes. This is especially true if you cook Chinese food yourself. You can still opt for restaurant Chinese cuisine but it becomes more interesting and healthier if you cook it yourself. And of course, you end up saving if you are on a tight budget.

Dumplings are one of our all time favorite Chinese dishes but of course we need to make sure that there aren’t any meat parts inside them. So to be safe, I cook our won dumplings and this recipe is one of those I really like. And of course the reason I kept the recipe aside from it being vegan is the sweet and spicy flavor of the dish.

These dumplings are truly for the books. They are perfect for parties as well. It can serves a great appetizer or even a main course for those who aren’t big eaters.

Check out the recipe below.

Sweet Spicy Sesame Dumplings

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5 tablespoons white sesame seeds

1/2 dried red chile, deseeded and lightly toasted

1/8 teaspoon salt

2 to 3 tablespoons crumbled jaggery (gud) or muscovado sugar

15 to 16 round dumpling wrappers

Oil for deep frying


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Using a mortar and pestle, crush the toasted red chilli into a coarse powder. Set aside.

Toast the sesame seeds until they turn lightly brown and begin emitting a nutty aroma. While still warm, pulse the seeds using a coffee grinder until they resemble bread crumbs.

Add the ground red chile and salt to the coarsely powdered sesame. Mix to combine.

Add the crumbled jaggery (gud). Using your fingertips, gently incorporate into the sesame mixture until the jaggery has softened and is dispersed evenly. The mixture should be grainy and barely sticky to the touch. (Sample the mix at this point. The nutty sesame should be the dominating flavor and seem slightly under-sweetened. Resist the temptation to add more jaggery, since the deep-frying process will melt the jaggery and accentuate the sweetness).

Place 2 teaspoons of the mix in the center of a dumpling wrapper. Moisten the edges of the wrapper and seal eliminating any air pockets. Press and seal with the tines of a fork along the semicircular circumference.

Heat oil in a wok (or deep-sided pan) and deep-fry the stuffed dumplings in batches until golden brown (about a minute on each side). Remove and place on paper towels to absorb extra oil.


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Author Notes: The filling is from a rice dumpling recipe handed down from my mother. Traditionally known as “kozhakattai” (learning to pronounce this word correctly involves a graduate-level tutorial; the “z” in the word is not pronounced as in zebra!!), these steamed dumplings are made with a cooked rice flour dough and filled with primarily three different fillings, 1. a sweet one with coconut, 2. a spicy filling made from “urad” dal, and 3. a sweet/spicy combination made with sesame & jaggery (gud). Learning to make these is an art in itself—while steaming them to perfection without having the thin rice flour dough crack and disintegrate is pure science in my opinion!


A very big thank you to for this amazing recipe.