Vegan Homemade Dumplings
Discover the perfect bite with these flavorful Vegan Homemade Dumplings, a delightful fusion of tender, hand-kneaded dough and a vibrant, plant-based filling. Crafted from crumbled tofu, crisp cabbage, sweet carrots, and aromatic ginger-garlic, these dumplings are seasoned with soy sauce and sesame oil for a rich umami punch. The dough is made simple with all-purpose flour and warm water, rolled out to delicate thinness, and stuffed to perfection. These dumplings are pan-fried to golden crispness, then steamed for an irresistibly soft and chewy texture. Ready in just over an hour, they’re ideal for dinner parties, casual meals, or as a snack dipped into your favorite sauce. With wholesome ingredients and bold flavors, this vegan recipe will leave you craving more! Keywords: vegan dumpling recipe, homemade dumplings, plant-based dumplings, tofu dumplings, vegan comfort food.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 teaspoon Salt
- 0.75 cup Warm water
- 7 ounces Firm tofu
- 1 cup Cabbage
- 1 small Carrot
- 2 stalks Green onions
- 1 inch piece Ginger
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2 cloves Garlic
- 2 teaspoons Cornstarch
- 1 tablespoon Olive oil
- 0.25 teaspoon Black pepper
Instructions
In a large mixing bowl, mix the all-purpose flour and salt together. Gradually add the warm water, stirring with a fork or chopsticks until the mixture forms a shaggy dough.
Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
For the filling, crumble the tofu into a large bowl. Finely shred the cabbage and carrot and add to the bowl.
Mince the ginger and garlic, and finely chop the green onions. Add them to the tofu mixture.
Add soy sauce, sesame oil, and black pepper to the filling mixture. Mix well until combined. Sprinkle cornstarch over the mixture and toss to distribute evenly. This will help to hold the filling together.
Divide the dough into 4 portions. Roll each portion into a 1-inch thick rope and cut into 12 pieces, yielding 48 total pieces. Roll each piece into a ball.
Using a rolling pin, flatten each ball into a thin circle, about 3 inches in diameter. Keep the unused dough covered to prevent drying.
Place about 1 tablespoon of filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges to seal, pleating as you go if desired.
Heat olive oil in a large non-stick skillet over medium-high heat. Arrange dumplings in the skillet, seam side up, and cook until the bottoms are golden brown, about 2 minutes.
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 until the water has evaporated.
Remove the lid, and cook for another 2 minutes to crisp up the bottoms again. Serve hot with your favorite dipping sauce.
Nutrition Facts
Calories |
1395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2424 mg | 105% | |
| Total Carbohydrate | 210.2 g | 76% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 8.6 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 434 mg | 33% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1087 mg | 23% | |
*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.
