Description
Crispy Vegetable Tofu Dumplings are delightful bite-sized appetizers featuring a savory filling of tofu, shiitake mushrooms, cabbage, carrots, and aromatic seasonings wrapped in wonton wrappers. Pan-fried to golden perfection with a steamed center, these dumplings offer a perfect balance of crispiness and tenderness, ideal for a vegetarian snack or appetizer.
Ingredients
Units
Scale
Dumpling Wrappers
- 40 wonton wrappers
Filling
- 3 tablespoons vegetable oil, divided
- 1 tablespoon ginger, minced
- 1/2 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, 1/4-inch cubes
- 1/2 cup green onions, finely sliced
- 1/4 teaspoon black pepper
- 1 teaspoon sesame oil
- 2 tablespoons soy sauce, or tamari
Instructions
- Prepare the Filling: 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.
- Sauté Onions and Mushrooms: 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.
- Add Vegetables and Tofu: 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.
- Season and Cool: 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.
- Prepare Wrappers: 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.
- Assemble Dumplings: 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.
- Create Pleats: 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.
- Heat Pan: Preheat a nonstick pan over medium-high heat. Add 1 tablespoon vegetable oil and heat until shimmering.
- Fry Dumplings: Carefully place about 10 dumplings in the pan without overcrowding. Fry for 2 minutes until the bottoms are golden brown.
- Steam Dumplings: 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.
- Crisp the Bottoms: Remove the lid, increase heat to medium-high, and fry the dumplings for another 2 minutes to crisp up the bottoms again.
- Repeat in Batches: Work in batches, adding 1 tablespoon oil and ¼ cup water for each batch until all dumplings are cooked.
- Serve: 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 Size: 1 dumpling
- Calories: 60 kcal
- Sugar: 1 g
- Sodium: 160 mg
- Fat: 3 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
