Bok Choy Dumplings
Delight your taste buds with these homemade Bok Choy Dumplings, a flavorful vegan appetizer that combines tender homemade dumpling wrappers with a savory, nutrient-packed filling. Fresh bok choy, extra-firm tofu, and aromatic ingredients like garlic, ginger, and scallions come together with a touch of soy sauce and sesame oil for a perfectly balanced bite. These dumplings are pan-fried for a golden, crispy exterior, then steamed to lock in all the moisture and flavor. Whether you're seeking a light meal, a party appetizer, or a fun cooking project, these dumplings are a crowd-pleaser that's as satisfying to make as they are to eat! Serve them hot with soy sauce or your favorite dipping sauce for an irresistible finishing touch.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Hot water
- 1 teaspoon Salt
- 1 lb Bok choy
- 8 oz Extra-firm tofu
- 3 cloves Garlic
- 1 tablespoon Ginger
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 3 stalks Scallions
- 1 tablespoon Cornstarch
- 1 tablespoon Vegetable oil
Instructions
In a large bowl, combine the all-purpose flour and salt. Gradually add the hot water while stirring with a fork or chopsticks until a shaggy dough forms.
Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Cover with a damp towel and let rest for at least 30 minutes.
While the dough is resting, finely chop the bok choy and press out any excess water using a clean kitchen towel or cheesecloth. This step is important to prevent the dumplings from becoming soggy.
Crumble the tofu into small pieces. Mince the garlic, grate the ginger, and finely slice the scallions.
In a large skillet, heat the sesame oil over medium heat. Add the garlic and ginger, and sauté for 1 minute until fragrant.
Add the bok choy to the skillet and cook for 3-4 minutes until wilted. Stir in the scallions, tofu, soy sauce, and cornstarch. Cook for another 2-3 minutes until well combined. Remove from heat and let the filling cool.
Divide the dough into 20-24 equal portions. Roll each portion into a small ball, then flatten into a thin circle about 3 inches in diameter using a rolling pin.
Place about 1 teaspoon of the filling in the center of each wrapper. Fold the wrapper in half and pinch the edges together to seal, creating pleats if desired.
Heat the vegetable oil in a large nonstick skillet over medium heat. Arrange the dumplings in the skillet in a single layer and cook for 2-3 minutes until the bottoms are golden brown.
Add 1/4 cup of water to the skillet, cover with a lid, and steam the dumplings for 5 minutes. Remove the lid and let the remaining water evaporate, allowing the bottoms to crisp up again.
Serve the dumplings hot with soy sauce or your favorite dipping sauce.
Nutrition Facts
Calories |
1558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3722 mg | 162% | |
| Total Carbohydrate | 213.5 g | 78% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 6.9 g | ||
| Protein | 71.1 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2067 mg | 159% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 2740 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
