Crispy Vegetable Tofu Dumplings Recipe

Ingredients

Dumpling Wrappers

• 40 wonton wrappers

Filling

• 3 tablespoons vegetable oil, divided
• 1 tablespoon ginger, minced
• ½ cup yellow onion, minced
• 2 cups shiitake mushrooms, or brown mushrooms, chopped (about 7 ounces)
• 1 cup red cabbage, finely shredded
• 1 cup carrots, finely shredded, roughly chopped to smaller pieces
• 1 cup tofu, diced, extra firm, ¼-inch cubes
• ½ cup green onions, finely sliced
• ¼ teaspoon black pepper
• 1 teaspoon sesame oil
• 2 tablespoons soy sauce, or tamari

Instructions

1. Heat a large wok or skillet over medium-high heat. Add 1 tablespoon vegetable oil and let it heat. Add the minced ginger and sauté for 30 seconds to release aroma.
2. Add the minced yellow onions and stir-fry for about 2 minutes until softened. Add chopped shiitake mushrooms and cook for 2 minutes until tender and moisture evaporates.
3. Stir in shredded cabbage and carrots, cooking for 2 minutes until just tender. Gently add diced tofu and stir-fry for 1 minute to combine.
4. Turn off the heat. Add green onions, black pepper, sesame oil, and soy sauce. Stir well, taste, and season with additional salt or pepper if needed. Transfer filling to a bowl and let it cool completely.
5. If using square wonton wrappers, cut out 3 ½-inch circles using a round cutter. Keep wrappers covered with a damp towel or plastic wrap to prevent drying.
6. Moisten edges of one side of a wrapper with water using a brush or fingers. Place about 2 teaspoons of the filling onto the wrapper. Fold the wrapper into a semi-circle and press firmly to seal, pushing out any air.
7. Moisten edges on both sides lightly and create 5 to 6 pleats along the edge, folding and pressing from left to right. Repeat with remaining wrappers and filling.
8. Preheat a nonstick pan over medium-high heat. Add 1 tablespoon vegetable oil and heat until shimmering.
9. Carefully place about 10 dumplings in the pan without overcrowding. Fry for 2 minutes until the bottoms are golden brown.
10. Reduce heat to medium-low. Slowly pour ¼ cup water along the side of the pan to avoid splattering. Immediately cover the pan tightly and let dumplings steam until water evaporates, about 3 minutes.
11. Remove the lid, increase heat to medium-high, and fry the dumplings for another 2 minutes to crisp up the bottoms again.
12. Work in batches, adding 1 tablespoon oil and ¼ cup water for each batch until all dumplings are cooked.
13. Serve hot with your favorite dipping sauces such as soy sauce or chili sauce.

Notes

• Chop grated carrots into smaller pieces to make pleating the dumplings easier and neater.
• Use a damp cloth to keep wonton wrappers from drying out while assembling.
• If you don’t have a round cutter, use a glass or small bowl to cut the wrappers into circles.
• Adjust seasoning to taste before assembling dumplings; the filling should be flavorful but not salty.
• Extra firm tofu works best as it holds shape during cooking.
• Be cautious when adding water to the hot pan to avoid splatters and burns.

Nutrition

Serving: 1 dumpling | Calories: 60kcal | Carbohydrates: 6g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 160mg | Fiber: 1g | Sugar: 1g