Wood ear mushroom, glass noodles, firm tofu, and garlic chives — seasoned with soy and toasted sesame. No compromises, no token plant-based effort. These are dumplings that happen to be vegan, not vegan dumplings that are just okay.
Most restaurant vegan dumplings are an afterthought — a single uninspired option for plant-based diners who had no say in the matter. Ours are not. The filling for our Vegan Dumplings was developed with the same care as our pork and chicken options: multiple ingredients selected for their individual contributions, combined to create a filling that is textured, flavourful, and satisfying in its own right.
Wood ear mushroom provides a firm, slightly crunchy texture that stands in for meat without trying to mimic it. Glass noodles (mung bean vermicelli) absorb flavour and add bounce. Firm tofu provides body and protein. Garlic chives add a pungent aromatic note. Together they create a filling that is genuinely good — not good for vegan dumplings, just good.