Vegan Chinese Dumplings
Delight your taste buds with these irresistible Vegan Chinese Dumplings, a plant-based twist on a beloved classic. Featuring homemade dumpling wrappers crafted from scratch, these bite-sized delights are packed with a flavorful filling of crumbled tofu, shiitake mushrooms, napa cabbage, carrots, and aromatic ginger and garlic. Perfectly seasoned with soy sauce and sesame oil, the filling delivers a savory depth that's hard to resist. Whether you choose the soft, steamed version or the crispy, pan-fried variation, these dumplings are a versatile treat that can be enjoyed as an appetizer, snack, or even a satisfying main course. Easy to prepare and completely dairy-free, they're ideal for any plant-based or Asian-inspired meal. Serve them hot with a side of soy sauce or chili oil for dipping and savor the ultimate comfort food experience!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 teaspoon Salt
- 0.75 cup Hot water
- 1 tablespoon Sesame oil
- 1 cup Tofu, firm, drained and crumbled
- 1 cup Shiitake mushrooms, finely chopped
- 1 cup Napa cabbage, finely shredded
- 0.5 cup Carrot, grated
- 2 stalks Green onions, finely sliced
- 2 tablespoons Soy sauce
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, freshly grated
- 1 teaspoon Cornstarch
- 0.25 teaspoon Black pepper
Instructions
In a large bowl, combine the all-purpose flour and salt. Gradually add the hot water and mix until a dough forms.
Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Cover and let it rest for 30 minutes.
Meanwhile, heat the sesame oil in a pan. Add the shiitake mushrooms, napa cabbage, and carrot. Cook until the vegetables are soft, about 5-7 minutes.
In a bowl, combine the cooked vegetables with crumbled tofu, green onions, soy sauce, minced garlic, grated ginger, cornstarch, and black pepper. Mix well.
Divide the dough into 24 equal pieces. Roll each piece into a small circle about 3 inches in diameter.
Place about a tablespoon of filling onto the center of each circle. Fold the dough over the filling and pinch the edges to seal.
To cook the dumplings, you can either steam or pan-fry them.
For steaming: Arrange the dumplings on a parchment-lined steamer basket. Steam over boiling water for 10-12 minutes.
For pan-frying: Heat a non-stick pan with a bit of oil. Arrange the dumplings in the pan and fry until the bottoms are golden brown, about 3 minutes. Add a splash of water and cover with a lid to steam for another 5 minutes or until cooked through.
Serve the dumplings hot with soy sauce or chili oil.
Nutrition Facts
Calories |
1552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2520 mg | 110% | |
| Total Carbohydrate | 237.0 g | 86% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 18.6 g | ||
| Protein | 74.9 g | 150% | |
| Vitamin D | 9.6 mcg | 48% | |
| Calcium | 1829 mg | 141% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 2611 mg | 56% | |
*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.
