Vegetarian Adobo Dumplings
Discover a bold twist on a classic Filipino adobo with these irresistible Vegetarian Adobo Dumplings! Bursting with flavor, this recipe combines marinated firm tofu, earthy button mushrooms, and crunchy vegetables in a tangy soy sauce and vinegar base, tucked into delicate dumpling wrappers. Pan-fried to golden perfection and steamed for a tender finish, each dumpling delivers a delightful balance of savory and sweet, accented by fragrant garlic, bay leaves, and cracked black pepper. Perfect for vegetarians or anyone looking to try a unique dumpling recipe, these little bundles of joy make for an impressive appetizer, snack, or main dish. Pair them with dipping sauces or garnish with fresh spring onions for a mouthwatering experience that’s sure to wow!
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Recipe Information
Ingredients
- 400 grams Firm tofu
- 60 ml Soy sauce
- 30 ml Apple cider vinegar
- 4 Garlic cloves
- 2 Bay leaves
- 5 grams Cracked black pepper
- 1 tablespoon Brown sugar
- 200 grams Button mushrooms
- 2 Carrots
- 3 Spring onions
- 2 tablespoons Sesame oil
- 30 Dumpling wrappers
- 50 ml Water
- 2 tablespoons Vegetable oil
Instructions
Drain the tofu and press it under a heavy plate for 20 minutes to remove excess water.
In a medium bowl, mix soy sauce, apple cider vinegar, minced garlic, bay leaves, cracked black pepper, and brown sugar to create the adobo marinade.
Cut the pressed tofu into small cubes and marinate them in the adobo sauce for at least 30 minutes.
While the tofu marinates, finely chop the mushrooms, carrots, and spring onions.
Heat sesame oil in a pan over medium heat, add the marinated tofu, and cook until golden brown. Remove tofu from the pan and set aside.
In the same pan, add the chopped mushrooms, carrots, and the white parts of the spring onions. Sauté until softened.
Return the cooked tofu to the pan, mix well with the vegetables, and cook for another 3 minutes.
Let the filling mixture cool slightly. Taste and adjust seasoning if necessary.
To fill the dumplings, place a dumpling wrapper in your palm, add about a teaspoon of filling in the center, wet the edges with a little water and fold the wrapper into a half-moon shape, pinching the edges to seal tightly.
Heat vegetable oil in a nonstick pan over medium heat, place the dumplings flat side down in the pan.
Cook the dumplings until the bottoms are golden brown, about 2-3 minutes.
Carefully add water to the pan, cover immediately with a lid, and let the dumplings steam for about 5 minutes or until the water has evaporated.
Remove the lid and cook until the bottoms are crisp again, about 2 more minutes.
Serve the dumplings hot, garnished with the remaining green parts of the spring onions.
Nutrition Facts
Calories |
664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1086 mg | 47% | |
| Total Carbohydrate | 84.7 g | 31% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 7.1 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 757 mg | 58% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 756 mg | 16% | |
*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.
