Irresistible Vegan Dumplings with Homemade Dipping Sauce | Easy & Flavorful Recipe
There’s nothing quite like the comforting embrace of a perfectly crafted dumpling. These exquisite vegan dumplings, bursting with a savory filling of tofu, tender cabbage, sweet carrots, and earthy shiitake mushrooms, are designed to be the star of your next Asian-inspired meal. But don’t just take our word for it—the truly unforgettable experience comes when you pair them with our sweet and tangy homemade dipping sauce. Forget about the disappointment of limited options at restaurants; now you can easily create these flavor-packed parcels right in your own kitchen.
For many, visiting an Asian restaurant often leads to the familiar disappointment of discovering that most dumplings, wontons, and gyoza feature meat fillings. This can be a real bummer for those following a plant-based diet. Fortunately, the solution is simpler and more delicious than you might imagine: creating your own delectable vegan dumplings at home!
This recipe delivers an incredible harmony of flavor and texture. Imagine the satisfying chewiness of finely minced shiitake mushrooms, the delightful crunch of fresh vegetables, and the tender crumble of seasoned tofu, all brought together with aromatic ginger, pungent garlic, and savory soy sauce. These dumplings are first expertly seared in a skillet to achieve a beautiful golden-brown crispness on the bottom, then steamed to tender perfection. While they are fantastic for meal prep, allowing you to enjoy them throughout the week, we must confess: resisting the urge to devour them immediately after cooking is a challenge you might just lose!
Our vegan dumpling recipe is crafted to be accessible for everyone, regardless of their culinary expertise. We’ll guide you through each step with clear, concise instructions. And remember, even if your crimping technique isn’t picture-perfect, there’s no need to worry. The most important thing is ensuring your dumplings are securely sealed to keep all that delicious filling inside. A perfectly sealed dumpling, regardless of its artistic edges, is a delicious one.
No dumpling experience is complete without a stellar dipping sauce, and the accompaniment for these vegan delights is truly exceptional. It’s a masterful blend of garlicky richness, bright tanginess, a touch of sweetness, and a customizable hint of spice that will elevate every bite. You can adjust the heat level to suit your personal preference, making it as mild or as fiery as you desire.
Notes on Ingredients: Crafting Your Perfect Dumpling
Understanding your ingredients is key to creating truly outstanding vegan dumplings. We’ve carefully selected each component for its flavor, texture, and ability to contribute to a balanced and delicious filling. For precise quantities and detailed recipe instructions, please scroll down to the full recipe card below.
For the Dumpling Filling:
- Sesame Oil: This isn’t just for cooking; it imparts a wonderfully nutty, aromatic flavor to the filling. Using toasted sesame oil can amplify this depth.
- Fresh Ginger: Essential for that authentic, warming Asian flavor. Freshly grated ginger offers a vibrant, spicy-sweet profile that powdered ginger simply can’t replicate.
- Garlic: A foundational aromatic in countless cuisines, fresh minced garlic provides a pungent, savory base for the filling.
- Shiitake Mushrooms: These mushrooms are a superstar in vegan cooking due to their rich, umami flavor and satisfying, meaty texture. They absorb flavors beautifully, making them an excellent substitute for meat. If shiitakes aren’t available, you can easily substitute with 4 large portobello mushrooms (minced) or 12 ounces of baby bella (cremini) mushrooms.
- Extra-Firm Tofu: The backbone of our vegan filling, extra-firm tofu provides a protein-rich, crumbly texture that mimics ground meat. It’s crucial to drain and crumble the tofu well. If you have extra time, pressing the tofu beforehand will remove excess water, leading to a firmer texture and better absorption of flavors. (For more tips on preparing tofu, see: How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu).
- Carrot: Shredded carrot adds natural sweetness, a pop of color, and a pleasant textural crunch to the filling. To save on prep time, feel free to use pre-shredded carrots from your local grocery store.
- Napa or Green Cabbage: Cabbage provides a fresh, slightly sweet flavor and a lovely crunch. Both Napa and green cabbage work wonderfully. You can buy a head and shred it finely yourself, or opt for convenient bagged shredded cabbage.
- Soy Sauce: The primary seasoning for salinity and umami. For dietary needs, feel free to use tamari (gluten-free), low-sodium soy sauce, or coconut aminos, all of which offer similar savory notes.
- Red Pepper Flakes: These offer a gentle warmth and a hint of spice. Omit them entirely if you prefer a milder dumpling, or increase the amount for an extra kick.
- Green Onion: Added at the end, green onions contribute a fresh, slightly pungent flavor and a bright green color, enhancing both the taste and appearance of the filling.
- Dumpling Wrappers: The vessel for our delicious filling.
For the Dipping Sauce:
This sauce is the perfect counterpart to the savory dumplings, offering a balanced profile that’s incredibly addictive.
- Granulated Sugar: A touch of sweetness helps to balance the tangy and savory elements. Brown sugar or maple syrup are excellent substitutes if you prefer.
- Soy Sauce: Forms the salty, umami base of the sauce. As with the filling, tamari or low-sodium soy sauce can be used.
- Garlic: Freshly minced garlic adds a sharp, aromatic punch.
- Sesame Oil: Crucial for the sauce, toasted sesame oil provides a deep, nutty, and distinctly Asian flavor profile that brings warmth and richness.
- Chili Oil: For those who love a bit of heat, chili oil adds a spicy kick and a beautiful red hue. Adjust to your desired level of spice or omit for a milder sauce.
- Green Onion: Sliced green onions add a fresh, vibrant garnish and a mild oniony flavor.
- Chinese Black Vinegar or Rice Vinegar: These vinegars are essential for the sauce’s characteristic tang. Chinese black vinegar, made from fermented black sticky rice, offers a deeper, more complex, and slightly malty flavor compared to the milder, sweeter rice vinegar. Use whichever you have on hand or prefer.
- Red Pepper Flakes: An optional addition for an extra layer of visual appeal and a gentle heat.
Are Dumpling Wrappers Vegan?
This is a common and important question for those on a plant-based diet! The good news is that most commercially available, store-bought dumpling wrappers, wonton wrappers, and gyoza wrappers are indeed vegan-friendly. They are typically made from wheat flour, water, and salt. However, it is always a good practice to diligently double-check the ingredient list on the package before making a purchase, as some brands may occasionally include egg as a binder. For this recipe, you can use any variety – traditional dumpling wrappers, wonton wrappers, or gyoza wrappers – whether they are square or round, as long as they are vegan.
How to Make Vegan Dumplings With Dipping Sauce: A Step-by-Step Guide
Creating these delicious vegan dumplings and their accompanying dipping sauce is a rewarding process, made even easier when broken down into manageable stages. This approach is perfect for busy weeknights: you can prepare the savory filling a day in advance, or even assemble all the dumplings ahead of time. The dipping sauce can also be mixed and stored in the fridge, ready to serve when you are.
Prepare the Filling: The Heart of Your Dumpling
Cook the aromatics: Begin by heating 2 tablespoons of sesame oil in a large Dutch oven or a heavy-bottomed skillet over medium heat. Once the oil becomes fragrant, typically after about a minute, add your minced garlic and fresh ginger. Sauté these aromatics for approximately 2 minutes, stirring frequently, until they release their wonderful fragrance and start to soften slightly. This step builds the flavor foundation for your filling.
Cook the mushrooms and tofu: Next, add the minced shiitake mushrooms and crumbled extra-firm tofu to the Dutch oven. Cook this mixture for 5 to 8 minutes, stirring often. You’ll notice the mushrooms and tofu will begin to release their natural moisture. Continue cooking until most of this liquid has evaporated, ensuring a firm, flavorful filling.
Add the remaining vegetables and seasoning: Stir in the shredded carrots, shredded cabbage, soy sauce, and red pepper flakes (if using). Continue to cook for another 5 minutes, stirring regularly. The vegetables will soften, and the flavors will meld together beautifully. Keep an eye on the liquid content; we want it to reduce significantly.
Finish the filling: Finally, stir in the chopped green onions. Continue to cook, stirring frequently, until nearly all the liquid in the pot has evaporated. This step is crucial for preventing soggy dumplings and ensuring a concentrated, savory flavor. Once the filling is cooked and relatively dry, transfer it to a large bowl. Allow it to cool completely before you begin forming the dumplings. This prevents the wrappers from becoming too soft or tearing.
Form the Dumplings: The Art of Wrapping
This part can be relaxing and fun! Don’t stress about perfection; practice makes it easier, and even imperfectly shaped dumplings taste fantastic.
Get started: First, prepare your workspace. Fill a small bowl with water – this will be your sealing agent. Place a single dumpling wrapper flat on a clean, dry work surface. Keep the remaining wrappers covered with a damp cloth to prevent them from drying out.
Add the filling: Take about 1 tablespoon of the cooled dumpling filling and place it directly onto the center of the wrapper. It’s important not to overstuff, as this will make sealing difficult and can cause the dumplings to burst during cooking.
Seal the dumpling: Dip one of your fingers lightly into the bowl of water. Gently trace this damp finger along half of the outside edge of the dumpling wrapper, around the filling. This moistens the wrapper, making it pliable and sticky. Carefully fold the dumpling wrapper in half over the filling, creating a crescent shape. Gently press the edges together, working your way around to seal them. As you seal, gently push out any trapped air from the inside of the dumpling; this helps prevent them from bursting.
Finish shaping: Now, for the decorative touch. You can either crimp the edges of the dumpling to create classic pleats along the seam, or simply join and pinch the two sealed edges together firmly to form a rustic, “hugged pillow” shape. Both methods are equally delicious and secure. Place your finished dumplings on a parchment-lined baking sheet, ensuring they don’t touch each other, to prevent sticking.
Cook the Dumplings and Serve: The Grand Finale
Sear the dumplings: Heat the remaining tablespoon of sesame oil in a large non-stick skillet over medium-high heat until fragrant. Carefully arrange the dumplings in a single layer in the hot skillet, making sure not to overcrowd the pan. Cook them for 2-3 minutes, or until the bottoms achieve a beautiful, crispy golden-brown color. This searing step adds a wonderful textural contrast.
Steam the dumplings: Once the bottoms are golden, carefully pour about 1/4 cup of water over the dumplings in the skillet. Immediately cover the pan tightly with a lid. The water will quickly turn into steam, cooking the wrappers and the filling through. Allow them to steam for approximately 5-7 minutes, or until the water has completely evaporated and the wrappers appear translucent and tender. Once the water has cooked off, turn off the heat and transfer the perfectly cooked dumplings to a serving plate.
Make the sauce: While the dumplings are cooking, whisk together all the dipping sauce ingredients in a small bowl. Taste and adjust the seasonings as needed – you might want a little more soy sauce for saltiness, sugar for sweetness, or chili oil for extra heat. This sauce is designed to complement the dumplings perfectly, so adjust it to your liking.
Serve: Arrange the hot, freshly cooked dumplings on a platter alongside the flavorful dipping sauce. Garnish with extra green onions or a sprinkle of red pepper flakes for an appealing presentation. Serve immediately and enjoy!
Essential Equipment for Homemade Dumplings
Making dumplings at home is quite accessible and doesn’t require a lot of specialized tools. Here’s what you’ll need to get started:
- Large Dutch Oven or Heavy-Bottomed Skillet: Essential for cooking down the filling and later searing and steaming the dumplings. A non-stick skillet is highly recommended for the cooking stage to prevent sticking.
- Large Mixing Bowl: For combining and cooling the dumpling filling.
- Small Bowl: For water, used to moisten and seal the dumpling wrappers.
- Parchment Paper or Wax Paper: To line baking sheets and prevent raw dumplings from sticking to the surface or to each other.
- Baking Sheet(s): For holding the formed dumplings before cooking or freezing.
- Spatula or Wooden Spoon: For stirring the filling.
- Measuring Cups and Spoons: For accurate ingredient quantities.
- Sharp Knife and Cutting Board: For mincing and shredding vegetables. A food processor can also be very helpful for quickly mincing mushrooms and shredding cabbage/carrots.
Tips for Success: Achieving Perfect Homemade Dumplings
These expert tips will help ensure your homemade vegan dumplings turn out perfectly every time, from the flavorful filling to the crispy, tender wrapper!
- Properly Cook the Filling: This is arguably the most critical step. Ensure you cook the filling until the vegetables are tender and, most importantly, nearly all of the liquid has evaporated. A dry filling is key to preventing soggy, bland dumplings and ensures the wrappers don’t tear during cooking. Excess moisture is the enemy of a good dumpling!
- Avoid Over-Stuffing: It can be tempting to pack in as much delicious filling as possible, but resist the urge! Too much filling will make it extremely difficult to seal the dumpling wrappers securely. Overstuffed dumplings are prone to bursting open during cooking, releasing their contents into the pan. Aim for about 1 tablespoon of filling per wrapper.
- Use Just Enough Water for Sealing: When moistening the edges of the wrapper, your finger should be damp, not dripping wet. Using too much water can make the wrapper excessively soggy, preventing the edges from sticking together firmly. A gentle touch is all that’s needed to activate the starch in the wrapper.
- Keep Wrappers Moist: If you’re working slowly or making a large batch, keep your stack of unused dumpling wrappers covered with a damp kitchen towel. This prevents them from drying out and becoming brittle, which can lead to cracking and tearing when you try to fold them.
- Taste and Adjust the Filling: Before you start wrapping, always taste a small amount of the cooked and cooled filling. This is your chance to adjust the seasoning—add more soy sauce for salt, ginger for warmth, or red pepper flakes for heat. It’s much easier to adjust seasoning now than after the dumplings are formed and cooked.
Troubleshooting Common Dumpling Issues
Even seasoned cooks encounter challenges. Here are solutions to common dumpling dilemmas:
- Dumplings Breaking or Bursting: This usually happens for two main reasons: overfilling or improper sealing. Ensure you use only about a tablespoon of filling per wrapper and press the edges firmly to create a secure seal, pushing out any air bubbles.
- Soggy Dumplings: The most common cause is a filling that’s too wet. Make sure you cook the filling down thoroughly until most of the liquid has evaporated. Over-steaming can also contribute to sogginess; follow the recommended cooking times.
- Dumplings Sticking to the Pan: Ensure your non-stick skillet is well-oiled before searing the dumplings. If your pan isn’t perfectly non-stick, use a bit more sesame oil or gently lift and check the bottoms during searing to prevent sticking. Also, avoid overcrowding the pan, which can lower the pan temperature and lead to sticking.
- Wrappers Drying Out: If you’re not a fast wrapper, keep unused dumpling wrappers covered with a damp cloth to maintain their moisture and pliability.
Creative Variations to Explore
While this recipe is fantastic as is, feel free to unleash your culinary creativity and personalize your vegan dumpling filling and dipping sauce!
- Filling Enhancements:
- Protein Swaps: For an alternative to tofu, try pulsing shelled edamame in your food processor until coarsely chopped. It adds a delightful green color and a slightly different texture.
- More Vegetables: Incorporate finely chopped water chestnuts or bamboo shoots for extra crunch. Add some finely diced bell peppers, spinach, or kale for more nutritional value and flavor. Shredded zucchini, after being squeezed of excess water, can also be a great addition.
- Herbaceous Twist: Introduce fresh herbs like Thai basil, cilantro, or mint into the filling for an exotic aromatic touch. A little finely chopped lemongrass can also add a bright, citrusy note.
- Spice It Up: Beyond red pepper flakes, consider a pinch of white pepper, a dash of Sriracha or sambal oelek mixed into the filling, or even finely minced fresh bird’s eye chilies for an intense heat.
- Dipping Sauce Adventures:
- Ready-Made Favorites: If you’re short on time, store-bought sweet chili sauce, plum sauce, or even a good quality peanut sauce make excellent and convenient pairings for these vegan dumplings.
- Creamy Peanut Sauce: Whisk together peanut butter, soy sauce, rice vinegar, a touch of maple syrup, ginger, and a splash of hot water until smooth for a rich, creamy option.
- Spicy Soy-Lime: Combine soy sauce, fresh lime juice, a hint of sugar, and plenty of chili flakes for a zesty, fiery dip.
- Hoisin Based: Mix hoisin sauce with a little water, rice vinegar, and sesame oil for a thicker, sweeter, and deeply savory sauce.
- Alternative Cooking Methods: While pan-searing and steaming is a popular method, you can also:
- Boil: Cook dumplings directly in simmering vegetable broth for a lighter, soup-dumpling style.
- Deep-Fry: For an indulgent treat, deep-fry the dumplings until golden brown and crispy all over.
- Steam Only: If you prefer a softer texture, you can skip the searing and simply steam the dumplings in a bamboo steamer basket.
Serving Suggestions: Making it a Complete Meal
These versatile vegan dumplings can be enjoyed in many ways – as a delightful appetizer, a satisfying snack, or even a light and flavorful meal on their own. However, they truly shine when integrated into a larger, Asian-inspired feast, offering a wonderful textural and flavor contrast to other dishes. Here are some fantastic pairings to consider:
- Chow Fun Noodles: The wide, flat rice noodles in a savory sauce offer a hearty and comforting base that pairs beautifully with the delicate dumplings.
- Vegan Fried Rice with Quinoa: A lighter, protein-packed take on classic fried rice, this dish provides a wholesome and flavorful accompaniment without being too heavy.
- General Tso Tofu: For those who love a bit of sweet and spicy, crispy General Tso Tofu offers a fantastic main course that complements the savory dumplings perfectly.
- Stir-fried Greens: A simple side of garlic stir-fried bok choy, gai lan (Chinese broccoli), or spinach can add freshness and balance to your meal.
- Miso Soup: A warm bowl of light miso soup makes a wonderful starter or side, particularly if you’re serving the dumplings as a main course.
How to Store Cooked Vegan Dumplings
Proper storage ensures you can enjoy your delicious vegan dumplings for days to come. Leftover cooked dumplings should be stored promptly in a food-safe airtight container or a resealable bag. They will keep fresh in the refrigerator for up to 4 days, making them perfect for quick lunches or dinners.
To reheat the dumplings, you have a few excellent options to bring back their warmth and flavor:
- Microwave: For a quick reheat, place dumplings on a microwave-safe plate, sprinkle a teaspoon of water over them, and cover loosely with a damp paper towel or microwave-safe lid. Heat in 30-second intervals until warmed through.
- Skillet Steaming: For a more restaurant-quality reheat, place dumplings in a non-stick skillet with a tablespoon of water, cover, and steam over medium heat until heated through, about 3-5 minutes.
- Pan-Frying: To regain some crispness, heat a tablespoon of oil in a non-stick skillet over medium heat. Add the dumplings and pan-fry for 2-3 minutes per side, or until golden brown and heated through. This method is great for revitalizing any slight sogginess from refrigeration.
Can This Recipe Be Frozen for Future Enjoyment?
Absolutely! Freezing is an excellent way to prepare a large batch of these vegan dumplings and enjoy them whenever a craving strikes. This makes them an incredible meal prep staple.
To freeze vegan dumplings for future use and prevent them from sticking together, follow these steps:
- Flash Freeze Individually: Once you’ve formed your uncooked dumplings, arrange them in a single layer on a parchment-lined baking sheet. Make sure they are not touching each other.
- Freeze Until Solid: Place the baking sheet in the freezer for 1-2 hours, or until the dumplings are completely frozen solid. This “flash freezing” prevents them from clumping together in the storage bag.
- Transfer to Storage: Once frozen solid, transfer the dumplings from the baking sheet into a freezer-safe resealable bag or an airtight container. Label with the date. They can be stored in the freezer for up to 2 months.
For the best results and fastest, most even reheating, we recommend letting the frozen dumplings thaw in the refrigerator overnight before warming them up. Once thawed, you can cook them according to the instructions above (searing and steaming). You can also cook them directly from frozen by steaming them a bit longer, but thawing generally yields a better texture.
We hope you thoroughly enjoy these incredible vegan dumplings, dear friends! If you make this recipe, we’d absolutely love to see your creations. Please snap a photo and tag #jessicainthekitchen on Instagram! Your feedback means the world to us, so please don’t hesitate to leave a comment below and give the recipe a rating. Thank you so much for being a part of our culinary journey!
More Delightful Vegan Appetizer Recipes to Explore
If you loved these dumplings, you might be looking for more plant-based delights to kick off your meals or serve at your next gathering. Here are some other fantastic vegan appetizer recipes from our kitchen:
- How to Make a Beautiful Crudité Platter: Elegant, fresh, and customizable.
- Vegan Southwest Egg Rolls: Crispy, flavorful, and packed with a vibrant southwest filling.
- Vegan Whipped Feta Dip: A creamy, tangy dip perfect for entertaining.
- Quinoa Pizza Bites: Fun, bite-sized, and a healthy twist on pizza flavors.
Vegan Dumplings With Dipping Sauce
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Ingredients
Dumpling Ingredients:
- 3 Tablespoons Sesame Oil, 42 grams
- 2 Tablespoons Fresh Ginger, minced (15 grams)
- 2 Tablespoons Fresh Garlic, minced (25 grams)
- 4 Cups Fresh Shiitake Mushrooms, rinsed and minced (approximately 4 large fresh shiitake mushrooms or 165 grams)*
- 1 (14 ounce) Block extra firm tofu, drained and finely crumbled by hand (397 grams)
- 2 Cups Carrot, finely shredded (approximately 2 large carrots or 230 grams)
- 2 Cups Napa Cabbage, or Green Cabbage, finely shredded (approximately 1⁄4 head of cabbage or 275 grams)
- ¼ Cup Soy Sauce, 68 grams*
- ½ Teaspoon Red Pepper Flakes, optional (1 gram)
- 1 Cup Fresh Green Onion, chopped (80 grams)
- 50 Dumpling Wrappers, approximately 350 – 400 grams*
Sauce Ingredients:
- 1 Teaspoon Granulated Sugar, 5 grams
- 2 Tablespoons Soy Sauce, 30 grams*
- 1 Teaspoon Fresh Garlic, minced (4 grams)
- 1 Teaspoon Sesame Oil, 5 grams
- 1 Teaspoon Chili Oil, optional (4 grams)
- 1 Tablespoon Green Onion, sliced (4.5 grams)
- 1 Teaspoon Chinese Black Vinegar, or Rice Vinegar, optional (5 grams)
- ¼ Teaspoon Red Pepper Flakes, optional (0.5 grams)
Instructions
Prepare the dumpling filling:
- In a large dutch oven over medium heat, add 2 tablespoons (28 grams) of sesame oil and heat until fragrant (approximately 1 minute).
- Add the garlic and ginger and cook for 2 minutes, stirring often.
- Add the mushrooms and tofu and cook for 5 – 8 minutes, stirring often. The mushrooms and tofu will begin to release water as they cook down.
- Add the carrots, cabbage, soy sauce, and red pepper flakes and cook for 5 minutes, stirring often.
- Add the green onions and stir while cooking.Continue to cook until the majority of liquid has cooked off. Do not allow the vegetables to burn and stick to the bottom of the pan.
- Remove the pot from the heat and transfer the dumpling filling to a large bowl to cool.
Form the dumplings:
- Place a single dumpling wrapper on a clean kitchen surface and scoop approximately 1 tablespoon of dumpling filling into the center of the wrapper. Have a small bowl of water nearby to dip your finger into. Using the water on your finger, drag it across half of the outside of the dumpling wrapper around the dumpling filling. Fold the dumpling wrapper in half and lightly press the ends together, pressing out any air from the dumpling before sealing it completely. You can now crimp the dumpling to create pleats along the top of the wrapper or join and pinch the two edges together to create a hugged pillow shape.
Cook the dumplings:
- Place a large non-stick skillet over medium-high heat and add the remaining 1 tablespoon (14 grams) of sesame oil. Heat the oil until fragrant (approximately 1 minute).
- Place the dumplings in a single layer within the skillet. Cook until the bottoms of the dumplings are a toasted golden brown color.
- Pour approximately 1⁄4 cup (60 grams) of water evenly over the dumplings in the skillet and cover the pan with a lid to steam. Once the water has cooked off, turn the heat off and remove the dumplings from the pan.
Make the sauce:
- Add all sauce ingredients to a small bowl and stir to combine. Taste and add any additional soy sauce, sugar, or chili oil if preferred.
Put it all together:
- Serve cooked dumplings with sauce and enjoy. Store cooked dumplings or dumpling filling in a food-safe airtight container or resealable bag in the fridge for up to 4 days or in the freezer for up to 2 months.
Notes
- Mushrooms: You can substitute 4 large portobello mushrooms or 12 ounces of baby bella mushrooms (also known as Cremini mushrooms) in place of the shiitake mushrooms.
- Soy Sauce: You can use tamari, low sodium soy sauce, or coconut aminos as a substitute for regular soy sauce if preferred.
- Dumpling Wrappers: You can use traditional dumpling wrappers, wonton wrappers, or gyoza wrappers for this recipe. I used the round dumpling wrappers but you can also use square wrappers.
- Sugar: You can use brown sugar or maple syrup as a substitute for granulated sugar.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.