Vegan Pork Dumplings
Discover the magic of these Vegan Pork Dumplings—an irresistible plant-based twist on a classic favorite! Packed with a savory blend of crumbled tofu, shiitake mushrooms, green cabbage, and carrots, this recipe achieves the perfect balance of hearty flavors and textures without compromising on authenticity. The homemade dumpling wrappers, prepared with simple flour and boiling water, add a tender yet chewy bite to each morsel, while a fragrant sesame oil sauté of garlic and ginger elevates the filling to perfection. Steam-fried for a golden crispy bottom and delicate interior, these dumplings are ideal for dinner parties or cozy nights in, ready in just an hour. Pair them with soy sauce or chili oil for the ultimate dipping experience. Perfect for vegans and dumpling lovers alike, this recipe is sure to delight!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Boiling water
- 14 oz Extra firm tofu
- 1 cup Shiitake mushrooms
- 1 cup Green cabbage
- 1 cup Carrots
- 3 cloves Garlic
- 1 tbsp Ginger
- 3 tbsp Soy sauce
- 2 tbsp Sesame oil
- 2 stalks Scallions
- 1 tbsp Cornstarch
- 1 tsp Salt
- 0.5 tsp Pepper
Instructions
To make the dough, place the flour in a large bowl. Gradually stir in the boiling water with a wooden spoon until well combined.
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth. Cover with a damp cloth and let rest for at least 30 minutes.
For the filling, start by squeezing excess water from the tofu and crumble it into small pieces.
Finely chop the shiitake mushrooms, green cabbage, and carrots. Mince the garlic and ginger.
In a large pan over medium heat, add 1 tablespoon of sesame oil. Saute the garlic and ginger for about a minute until fragrant.
Add the crumbled tofu, mushrooms, cabbage, and carrots to the pan. Stir in the soy sauce, salt, and pepper.
Cook the filling for 6-8 minutes, stirring frequently, until vegetables are cooked and any liquid has evaporated. Remove from heat and stir in chopped scallions and cornstarch.
Divide the dough into four pieces. Roll each piece into a long rope about 1 inch in diameter, then cut into 12 portions.
Roll each portion into a ball, then flatten with your palm before rolling out into a 3-inch round wrapper using a rolling pin.
Place a tablespoon of filling in the center of each wrapper. Fold the wrapper in half and pinch edges to seal into a half-moon shape, pleating as necessary.
Heat the remaining tablespoon of sesame oil in a large non-stick pan over medium heat. Add dumplings in batches without overcrowding.
Cook for about 3 minutes, until the bottoms are golden. Add 1/4 cup of water to the pan and cover.
Let the dumplings steam for about 5 minutes, or until water has mostly evaporated.
Remove the lid and let the dumplings cook for another 2 minutes to crisp up the bottoms.
Serve the dumplings hot with your choice of dipping sauce, such as soy sauce or chili oil.
Nutrition Facts
Calories |
477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 961 mg | 42% | |
| Total Carbohydrate | 59.5 g | 22% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 3.1 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 388 mg | 30% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 470 mg | 10% | |
*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.
