Print

Veggie Tofu Dumplings: A Delicious and Healthy Recipe

Print Recipe

Savory veggie tofu dumplings with a crispy pan-fried bottom and tender steamed interior. Perfect as an appetizer or light meal!

Ingredients

Scale
  • 3 cups all-purpose flour, plus more for dusting
  • 1 cup warm water
  • 1/2 teaspoon salt
  • 1 block (14-16 oz) extra-firm tofu, pressed and crumbled
  • 1 cup finely chopped napa cabbage
  • 1/2 cup finely chopped carrots
  • 1/2 cup finely chopped shiitake mushrooms (fresh or rehydrated dried)
  • 1/4 cup finely chopped green onions
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 1/2 cup water (for steaming)
  • Soy sauce
  • Rice vinegar
  • Sesame oil
  • Chili oil or flakes
  • Chopped green onions

Instructions

  1. Combine Dry Ingredients: In a large bowl, whisk together the 3 cups of all-purpose flour and 1/2 teaspoon of salt.
  2. Add Water: Gradually add the 1 cup of warm water to the flour mixture, mixing with chopsticks or a fork as you go.
  3. Form a Dough: Continue mixing until a shaggy dough forms.
  4. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for about 8-10 minutes, until the dough becomes smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time. If it’s too dry, add a little more water, a teaspoon at a time.
  5. Rest the Dough: Place the kneaded dough back in the bowl, cover it with a damp cloth or plastic wrap, and let it rest for at least 30 minutes, or even up to an hour.
  6. Prepare the Tofu: Press the extra-firm tofu to remove excess water. Crumble the tofu into a bowl.
  7. Prepare the Vegetables: Finely chop the napa cabbage, carrots, shiitake mushrooms, and green onions. Mince the garlic and grate the fresh ginger.
  8. Combine Ingredients: In a large bowl, combine the crumbled tofu, chopped napa cabbage, carrots, shiitake mushrooms, green onions, minced garlic, and grated ginger.
  9. Add Seasonings: Add the soy sauce, sesame oil, rice vinegar, sugar, white pepper, and cornstarch to the bowl.
  10. Mix Well: Mix all the ingredients thoroughly until well combined.
  11. Taste and Adjust: Taste the filling and adjust the seasonings as needed.
  12. Divide the Dough: After the dough has rested, lightly flour your work surface. Divide the dough in half. Keep one half covered while you work with the other.
  13. Roll into a Rope: Roll the dough into a long rope, about 1 inch in diameter.
  14. Cut into Pieces: Cut the rope into small pieces, about 1 inch long.
  15. Roll out the Wrappers: Flatten each piece into a small disc. Using a rolling pin, roll out each disc into a thin, round wrapper, about 3-4 inches in diameter. The edges should be slightly thinner than the center.
  16. Fill the Wrappers: Hold a wrapper in the palm of your hand. Place about 1-2 teaspoons of the filling in the center of the wrapper.
  17. Seal the Dumplings: Moisten the edges of the wrapper with a little water. Fold the wrapper in half to form a half-moon shape. Pinch the edges together to seal, starting from the center and working your way out. You can create pleats along one edge for a more decorative look, but a simple seal is perfectly fine.
  18. Repeat: Repeat steps 4-6 with the remaining dough and filling. As you assemble the dumplings, place them on a lightly floured baking sheet to prevent them from sticking.
  19. Heat the Oil: Heat 2 tablespoons of vegetable oil in a large, non-stick skillet over medium heat.
  20. Arrange the Dumplings: Carefully arrange the dumplings in the skillet, flat-side down. Don’t overcrowd the pan, or they won’t brown properly. You may need to cook them in batches.
  21. Pan-Fry: Cook the dumplings for about 2-3 minutes, or until the bottoms are golden brown and crispy.
  22. Add Water and Steam: Carefully pour 1/2 cup of water into the skillet. Immediately cover the skillet with a lid.
  23. Steam: Steam the dumplings for about 8-10 minutes, or until the water has evaporated and the dumplings are cooked through.
  24. Check for Doneness: To check if the dumplings are done, carefully remove one from the skillet and cut it in half. The filling should be cooked through and no longer pink.
  25. Serve: Remove the dumplings from the skillet and serve immediately.

Notes

  • Pressing the tofu is crucial to prevent a soggy filling.
  • Finely chopping the vegetables ensures even cooking within the dumplings.
  • Don’t overfill the wrappers, or they will be difficult to seal.
  • Make sure the dumplings are tightly sealed to prevent the filling from leaking out during cooking.
  • Serve with your favorite dipping sauce!

Find it online: https://anasrecipes.com/veggie-tofu-dumplings/