Vegetarian Boiled Dumplings
Delight in the comforting flavors of homemade **Vegetarian Boiled Dumplings**, a wholesome recipe that marries tender dumpling wrappers with a vibrant, savory filling. These irresistible dumplings feature crumbled tofu, cabbage, carrots, and shiitake mushrooms, delicately seasoned with soy sauce, sesame oil, garlic, and ginger. The dough, made from scratch with simple pantry staples, delivers a satisfyingly chewy texture that perfectly complements the hearty vegetable filling. Lightly boiled until tender and translucent, these dumplings are an ideal meat-free option that’s perfect for any occasion. Serve them with your favorite dipping sauce for a truly crowd-pleasing appetizer or main dish. Whether you’re hosting a dinner party or craving an easy weeknight meal, these vegetarian dumplings bring restaurant-quality flavors straight to your kitchen!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Water (for dough)
- 1 teaspoon Salt
- 200 grams Firm tofu
- 1 cup Cabbage
- 1 medium Carrot
- 50 grams Shiitake mushrooms
- 2 cloves Garlic
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2 stalks Green onions
- 1 teaspoon Ginger
- 0.5 teaspoon Black pepper
- 1 teaspoon Vegetable oil
- 4 liters Water (for boiling)
Instructions
In a large mixing bowl, combine the all-purpose flour and a pinch of salt. Gradually add 0.75 cups of water, stirring to form a dough. Knead the dough for about 5 minutes until smooth. Cover and let it rest for 30 minutes.
Meanwhile, crumble the firm tofu, finely chop the cabbage, grate the carrot, mince the garlic, and chop the shiitake mushrooms and green onions.
In a large skillet, heat 1 teaspoon of vegetable oil over medium heat. Add the garlic and ginger, and sauté until fragrant, about 1 minute.
Add the crumbled tofu, cabbage, carrot, and mushrooms to the skillet. Cook until the vegetables are tender, about 5-7 minutes.
Stir in soy sauce, sesame oil, black pepper, and chopped green onions. Mix well and cook for another 2 minutes. Remove from heat and let the filling cool.
Divide the dough into small portions and roll each into a ball. On a floured surface, roll out each ball into a thin circle about 3 inches in diameter.
Place a small spoonful of the vegetable mixture in the center of each dough circle. Fold the dough over the filling to create a half-moon shape and press the edges to seal. Use pleating if desired for a more decorative edge.
Bring 4 liters of water to a boil in a large pot. Carefully add the dumplings in batches, making sure not to overcrowd the pot.
Boil the dumplings for about 5-7 minutes, or until they float to the surface and the dough becomes translucent.
Remove the dumplings with a slotted spoon and serve immediately with your favorite dipping sauce.
Nutrition Facts
Calories |
1465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3204 mg | 139% | |
| Total Carbohydrate | 219.2 g | 80% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 9.8 g | ||
| Protein | 64.1 g | 128% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1504 mg | 116% | |
| Iron | 16.6 mg | 92% | |
| 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.
