Vegan Adobo Dumplings
Dive into the irresistible fusion of flavors with Vegan Adobo Dumplings — a plant-based twist on the classic Filipino-inspired dish. These satisfying dumplings feature homemade dough encasing a savory tofu filling infused with the bold, tangy notes of soy sauce, apple cider vinegar, and garlic, balanced with aromatic bay leaf and pepper. Perfectly cooked to golden-crisp perfection and gently steamed to lock in moisture, each bite bursts with texture and flavor. Ideal for appetizers or light meals, this recipe celebrates vibrant Filipino-inspired vegan cuisine, offering a deliciously unique way to enjoy dumplings. Customize your serving with your favorite dipping sauce and savor the magic of comfort food in every dumpling.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup warm water
- 1 teaspoon salt
- 1 block firm tofu, crumbled
- 0.25 cup soy sauce
- 0.25 cup apple cider vinegar
- 4 garlic cloves, minced
- 1 bay leaf
- 0.5 teaspoon pepper
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 1 carrot, grated
- 2 spring onions, chopped
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 0.5 teaspoon black pepper
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. Gradually add the warm water, mixing until a rough dough forms.
Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
In a pan, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion, minced garlic, and grated carrot. Sauté until the onion is translucent and the carrot is softened, about 5 minutes.
Add the crumbled tofu to the pan. Stir in the soy sauce, apple cider vinegar, bay leaf, and pepper. Cook the mixture for 5-7 minutes, allowing the flavors to meld and the liquid to reduce slightly. Remove the bay leaf.
Remove the pan from heat and let the mixture cool slightly. Stir in the chopped spring onions, sesame oil, black pepper, and cornstarch to thicken.
Divide the dough into 30 small pieces. Roll each piece into a ball and then flatten it into a round wrapper about 3 inches in diameter.
Place a teaspoon of the filling in the center of each wrapper. Wet the edges with a little water, and then fold the wrapper over the filling to create a half-moon shape. Press the edges to seal, pleating as desired.
In a large non-stick skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Arrange the dumplings in the skillet, flat side down.
Cook until the bottoms are golden brown, about 3 minutes. Then, carefully add 1/4 cup of water to the skillet and cover immediately.
Reduce heat to medium and steam the dumplings for about 5 minutes, or until the water has evaporated.
Remove the lid and let the dumplings cook for an additional 2 minutes to crisp up the bottoms.
Serve the vegan adobo dumplings warm with your choice of dipping sauce.
Nutrition Facts
Calories |
1951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.4 g | 89% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4402 mg | 191% | |
| Total Carbohydrate | 247.0 g | 90% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 14.5 g | ||
| Protein | 87.6 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1040 mg | 80% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 2161 mg | 46% | |
*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.
