Dairy-Free Pan-Fried Dumplings
These Dairy-Free Pan-Fried Dumplings are a delightful twist on a classic comfort food, perfect for those looking to enjoy the rich, savory flavors of traditional dumplings without dairy. Made from scratch with a simple homemade dough and stuffed with a vibrant mix of crumbled tofu, crisp cabbage, shredded carrot, and fragrant aromatics like ginger and garlic, these dumplings are a plant-based favorite. The pan-frying and steaming process gives each dumpling a satisfying combination of golden, crispy bottoms and tender, flavorful interiors. Quick to make in under an hour, these dumplings are a versatile dish that works beautifully as an appetizer, snack, or main course. Pair with your favorite dipping sauce for a dish that's as irresistible as it is wholesome! Ideal for dairy-free, vegan, and vegetarian diets, this recipe is sure to become a staple for everyone at the table.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 teaspoons Salt
- 0.75 cups Water
- 1 cup Tofu, firm, crumbled
- 1 cup Cabbage, finely chopped
- 1 small Carrot, shredded
- 2 stalks Green onions, chopped
- 1 teaspoon Ginger, minced
- 2 cloves Garlic, minced
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil
- 1 tablespoon Cornstarch
- 2 tablespoons Water for slurry
Instructions
In a large mixing bowl, combine the flour and salt. Gradually add water while mixing until a dough begins to form. Knead the dough for about 8-10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
In another bowl, combine the crumbled tofu, chopped cabbage, shredded carrot, chopped green onions, minced ginger, minced garlic, soy sauce, and sesame oil. Mix well to combine all ingredients thoroughly.
Divide the dough into 4 equal parts. Roll each part into a 1-inch-thick log and cut each log into 8 pieces, making 32 pieces total.
Roll each small piece into a ball, then flatten into a round wrapper using a rolling pin, about 3 inches in diameter.
Place about 1 tablespoon of the filling in the center of each wrapper. Moisten the edges of the wrapper with water, fold it over the filling to form a half-moon shape, and pinch the edges to seal.
In a large skillet, heat vegetable oil over medium heat. Add the dumplings in batches, making sure not to overcrowd the pan.
Fry the dumplings for 2-3 minutes or until the bottoms are golden brown. Carefully add 1/4 cup of water to the skillet and cover it with a lid immediately to steam.
Let the dumplings steam for about 5 minutes or until the water is mostly evaporated.
Remove the lid, cook for an additional 1-2 minutes to crisp up the bottoms, then remove from the skillet.
Repeat with remaining dumplings. Serve immediately with a dipping sauce of your choice.
Nutrition Facts
Calories |
1685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2468 mg | 107% | |
| Total Carbohydrate | 220.6 g | 80% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 10.4 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1733 mg | 133% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 1517 mg | 32% | |
*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.
