Mushroom Tofu Jiaozi Chinese Dumplings
Delight in the rich umami flavors of Mushroom Tofu Jiaozi, Chinese dumplings that are a plant-based twist on a beloved classic. These savory dumplings feature a filling of tender shiitake mushrooms, crumbled firm tofu, and aromatic ginger and garlic, all wrapped in delicate dumpling wrappers and cooked to perfection. Pan-fried until golden and lightly steamed for a soft-yet-crispy bite, these vegetarian dumplings are bursting with flavor, thanks to the addition of soy sauce and sesame oil. Perfect as an appetizer, snack, or main dish, they pair beautifully with your favorite dipping sauce. Easy to prepare in under an hour, this recipe makes 40 dumplings—ideal for a family meal or an impressive party platter. Add a taste of authentic Chinese cuisine to your table with these irresistibly delicious Mushroom Tofu Jiaozi!
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Recipe Information
Ingredients
- 200 grams shiitake mushrooms
- 150 grams firm tofu
- 3 stalks green onions
- 2 cloves garlic
- 1 tablespoon ginger
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 40 pieces dumpling wrappers
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons vegetable oil
- as needed water for steaming
Instructions
Finely chop the shiitake mushrooms and crumble the tofu using your hands or a fork to achieve a ground meat-like texture.
Mince the green onions, garlic, and ginger. Set aside.
Heat a large skillet over medium heat, then add 1 tablespoon of vegetable oil.
Add the minced garlic and ginger to the skillet. Sauté for 30 seconds until fragrant.
Add the chopped mushrooms to the skillet. Cook for 5-6 minutes until softened and most of the moisture is evaporated.
Add the crumbled tofu to the skillet, stirring to combine with the mushrooms. Cook for another 3 minutes.
Stir in the soy sauce, sesame oil, salt, and black pepper. Mix well and cook for an additional 1-2 minutes.
Sprinkle the cornstarch over the mixture and stir to combine. This will help bind the filling. Remove from heat and let the filling cool to room temperature.
To assemble the dumplings, place 1 tablespoon of filling in the center of a dumpling wrapper.
Dip your finger in water and run it along the edge of the wrapper. Fold the wrapper in half and press the edges together to seal, creating pleats if desired. Repeat with remaining wrappers and filling.
To cook the dumplings, heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat.
Place the dumplings flat-side down in the skillet and cook for 2-3 minutes until the bottoms are golden brown.
Add 1/4 cup of water to the skillet and cover with a lid to steam the dumplings. Cook for 5-6 minutes until the wrappers become translucent and the filling is heated through.
Remove the lid and cook for another 1-2 minutes to crisp the bottoms again. Remove from the skillet and serve hot with your choice of dipping sauce.
Nutrition Facts
Calories |
357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 785 mg | 34% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 1.8 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 289 mg | 22% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 354 mg | 8% | |
*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.
