Vegan Pan-Fried Dumplings
Crispy, savory, and packed with flavor, these Vegan Pan-Fried Dumplings are a must-try for plant-based food lovers and dumpling enthusiasts alike! Filled with a wholesome medley of crumbled tofu, napa cabbage, carrots, green onions, garlic, and ginger, these dumplings are perfectly seasoned with soy sauce and sesame oil for a burst of umami in every bite. The wrappers are pan-fried to golden perfection, creating a delightful contrast between the crunchy bottoms and tender, juicy filling. These dumplings are then steamed in the same skillet, ensuring a soft and chewy texture while locking in maximum flavor. Ready in under an hour, these vegan dumplings make the perfect appetizer, snack, or light meal, and pair beautifully with your favorite dipping sauce. Ideal for weeknight dinners or weekend gatherings, this recipe is your go-to for satisfying vegan comfort food that’s sure to impress!
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Recipe Information
Ingredients
- 200 grams firm tofu
- 200 grams napa cabbage
- 1 medium carrot
- 2 stalks green onion
- 2 cloves garlic
- 1 teaspoon ginger
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 30 pieces vegan dumpling wrappers
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 0.5 teaspoon pepper
Instructions
Press the tofu to remove excess moisture. Once pressed, crumble it into small pieces.
Finely shred the napa cabbage and place it in a large bowl. Sprinkle with a pinch of salt and let it sit for 10 minutes to draw out moisture, then squeeze out the excess liquid.
Grate the carrot and mince the green onions, garlic, and ginger.
In a large mixing bowl, combine the crumbled tofu, squeezed napa cabbage, grated carrot, green onions, garlic, and ginger.
Add soy sauce, sesame oil, cornstarch, salt, and pepper to the mixture. Mix everything thoroughly until well combined.
Place a dumpling wrapper on a clean surface. Spoon about 1 tablespoon of the filling into the center of the wrapper.
Moisten the edge of the wrapper with water. Fold the wrapper in half over the filling and pinch the edges to seal. You can pleat the edges for a traditional look.
Repeat the filling and folding process with the remaining wrappers and filling.
Heat vegetable oil in a large non-stick skillet over medium heat. Arrange the dumplings in the skillet, making sure they are not touching each other.
Cook the dumplings for about 2 to 3 minutes until the bottoms are golden and crisp.
Carefully add about 1/4 cup of water to the skillet and immediately cover with a lid. Steam the dumplings for another 5 to 6 minutes until the water has evaporated and the dumplings are cooked through.
Remove the lid and let the dumplings cook for another minute to re-crisp the bottoms.
Transfer the dumplings to a serving plate and repeat the cooking process with any remaining dumplings.
Serve the dumplings warm with your favorite dipping sauce.
Nutrition Facts
Calories |
1852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3908 mg | 170% | |
| Total Carbohydrate | 269.5 g | 98% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 8.8 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 581 mg | 45% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1433 mg | 30% | |
*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.
