Unlike a lot of my recipes, dumplings are some of the few that take a bit more time to prepare. However, they are probably the funnest food to make! Growing up, my mom and I would sit in the kitchen and make dumplings together. We would have contests to see who could fold the most dumplings, or who could make the prettiest pleats…She always won though.
As a vegan, I have found it hard to find dumplings I can eat since most of them contain pork or shrimp. Although buying already made dumplings is the quicker option, making your own from scratch is so much more rewarding. You can make a large batch of these and keep them in the freezer for weeks! These are great to bring to parties or to enjoy as a late night snack.
To replace the meat in this dish, I have opted for mushrooms which provide the same meaty-ness pork or shrimp would. These dumplings are packed with vegetables and traditional flavours you would find in a normal dumpling. Like most of my recipes, you can always switch the vegetables I have used and add in your own. Water chestnuts, bean sprouts, white onion, whatever you like! I would love to know what you like to put in yours, so be sure to comment!
Food is an experience and it should be something we share with the people who are close to us. This is a fun recipe to get everyone in the kitchen cooking.
I hope this recipe brings you as much joy as it has for me!
Tofu and Veggie DumplingsPrint Recipe
- 2 packs wonton wrappers (make sure there is no egg)
- 1 cup shredded nappe cabbage
- 1 cup finely chopped mushroom (I used cremini)
- ¼ cup chopped chives
- ½ cup shredded carrot
- 3 green onions chopped
- 1 tbsp graded ginger
- 1 tsp white pepper
- Pinch of salt
- 1 tbsp dark soy sauce
- 1 tsp sesame oil
- ½ pack silken tofu
- 1 cup of watercress
- 1 chopped red chili
In a large pan add a drizzle of flavourless oil and turn the heat on medium low. Add in your vegetables and begin to stir. You will see that the vegetables let out a lot of water so make sure to evaporate as much of it as you can. Once the vegetables have cooked down, add in your white pepper, salt, dark soy sauce, and sesame oil. Set your pan aside to cool for 10 minutes. Throughout this entire process you should be tasting your mixture. If it is slightly salty it’s okay because we will be adding in our silken tofu which is unseasoned.
In a large bowl add in your silken tofu and pour in the vegetable mixture. Mix everything until it is well combined. If you like, take a teaspoon of your filling and cook it in a pan and taste to see if it needs more salt.
To assemble your dumplings, take one wonton wrapper and add just under half a teaspoon of the filling to the center of the wrap. With a bowl of water beside you, take your finger and dip it into the water. Rub your finger on the outer half of one side of the wrapper. This will act like glue and hold the two sides together when we fold them. Fold the wrapper over and begin to create small pleats in the mixture. Here is a link to video where it will show you how to fold a dumpling 6 different ways!
Set your dumplings on a baking tray and once you have used up all your mixture take the baking tray and put it into the freezer for 30 minutes. I like to do this so they have a chance to set. From here you can either add them into a freezer safe bag and save them for a day when your craving some dumplings, or you can add them to a pan and cook them right away!
In an oiled pan add in your dumplings. When they have browned, add in a few tablespoons of water and quickly add the lid. This will create steam and cook the dumplings all the way through. After a couple of minutes take off the lid and you’re ready to serve! I like to eat mine with a bit soy sauce drizzled on top and some sriracha to dip. Feel free to top yours with fresh watercress and red chili to add some colour to the dish.