Vegan Pan Fried Dumplings
Elevate your plant-based cooking game with these irresistible Vegan Pan Fried Dumplings! Perfectly crisp on the outside and bursting with a savory, veggie-packed filling, these dumplings feature a blend of crumbled tofu, green cabbage, carrots, shiitake mushrooms, and aromatic ginger and garlic. Wrapped in store-bought vegan dumpling skins, they’re pan-fried to golden perfection before being steamed to achieve that signature soft-yet-crispy texture. Ready in just 45 minutes, this recipe is ideal for weeknight dinners or casual gatherings. Serve them piping hot with your favorite dipping sauce to wow your taste buds with each bite. Whether you’re a dedicated vegan or simply love exploring exciting flavors, these homemade dumplings are sure to become a crowd-pleaser! Perfect keywords: vegan dumpling recipe, pan-fried dumplings, plant-based appetizers, tofu filling.
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Recipe Information
Ingredients
- 30 pieces Store-bought vegan dumpling wrappers
- 200 grams Firm tofu
- 200 grams Green cabbage
- 1 medium Carrot
- 100 grams Shiitake mushrooms
- 2 stalks Green onions
- 1 tablespoon Ginger
- 2 cloves Garlic
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 0.25 cup Water
Instructions
Drain the tofu and crumble it into small pieces using your hands.
Finely shred the green cabbage and carrot, and chop the shiitake mushrooms and green onions.
Mince the ginger and garlic.
In a large bowl, combine the crumbled tofu, cabbage, carrot, mushrooms, green onions, ginger, and garlic.
Add soy sauce, sesame oil, salt, and black pepper to the vegetable mixture. Mix thoroughly until all ingredients are well combined.
Place a dumpling wrapper on a clean surface. Spoon about 1 tablespoon of filling into the center of the wrapper.
Dip your finger in water and run it along the edge of the wrapper. Fold the wrapper over and press the edges to seal, making sure there are no air pockets. Optionally, you can pleat the edges for a decorative finish.
Repeat the filling and sealing process with the remaining wrappers and filling.
Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat.
Arrange the dumplings in the pan in a single layer, allowing a little space between each.
Cook until the bottoms are golden brown, about 2-3 minutes.
Carefully pour 1/4 cup of water into the pan (be cautious of splattering), then cover the pan with a lid to steam the dumplings.
Steam for about 5-6 minutes, then remove the lid and allow any remaining water to evaporate.
Cook for another 2 minutes until the dumplings are crisp again on the bottom.
Serve hot with your favorite dipping sauce.
Nutrition Facts
Calories |
2462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.6 g | 84% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3957 mg | 172% | |
| Total Carbohydrate | 395.6 g | 144% | |
| Dietary Fiber | 43.3 g | 155% | |
| Total Sugars | 14.3 g | ||
| Protein | 90.5 g | 181% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 608 mg | 47% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1631 mg | 35% | |
*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.
