Vegetarian Chinese Pork Dumplings
Discover the perfect blend of tradition and innovation with these Vegetarian Chinese Pork Dumplings—a plant-based twist on the beloved classic. Crafted with firm tofu, earthy shiitake mushrooms, and vibrant napa cabbage, these dumplings are packed with bold savory flavors and a meaty texture that will surprise even carnivores. Seasoned with soy sauce, sesame oil, and ginger, the filling offers an irresistible umami richness, while golden crispy bottoms and tender steamed tops are achieved through a simple pan-frying and steaming technique. Perfect as an appetizer, snack, or main course, these dumplings are easy to shape with vegetarian wrappers and pair beautifully with dipping sauces like soy or chili paste. Ready in just an hour, they’re a sure crowd-pleaser for anyone craving authentic Chinese flavors with a vegetarian twist!
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Recipe Information
Ingredients
- 200 grams firm tofu
- 100 grams shiitake mushrooms
- 4 stalks green onions
- 1 tablespoon ginger
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 30 pieces dumpling wrappers (vegetarian)
- 6 leaves napa cabbage
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Start by pressing the tofu to remove excess moisture: wrap the tofu block in a clean towel, place a heavy object on it, and let it sit for 15 minutes.
Finely chop the shiitake mushrooms and green onions. Grate the ginger.
Once the tofu is pressed, crumble it into a large mixing bowl.
Add the chopped mushrooms, green onions, and grated ginger to the bowl.
In a small bowl, mix the soy sauce, sesame oil, cornstarch, salt, and black pepper. Pour this mixture over the tofu and mushrooms and stir well until all ingredients are evenly combined.
Take a napa cabbage leaf and finely chop it. Add it to the filling mixture and mix well. This will add a slight crunch and freshness to your dumplings.
Place a dumpling wrapper in the palm of your hand. Spoon about 1 tablespoon of the filling into the center of the wrapper.
Moisten the edges of the wrapper with water, then fold it over the filling to create a half-moon shape. Pinch and pleat the edges to seal the dumpling securely. Repeat with the remaining wrappers and filling.
Heat olive oil in a large non-stick pan over medium heat.
Place the dumplings in the pan, making sure they don’t touch each other. Cook until the bottoms are golden brown, about 3 minutes.
Carefully add 1/4 cup of water to the pan and immediately cover with a lid. Steam the dumplings until the water has evaporated, about 7 minutes.
Remove the lid and continue cooking for an additional 2 minutes to crisp the bottom again.
Serve the dumplings hot with your choice of dipping sauce, such as soy sauce or a chili paste mix.
Nutrition Facts
Calories |
1879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.4 g | 86% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2999 mg | 130% | |
| Total Carbohydrate | 270.3 g | 98% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 8.4 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 517 mg | 40% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1485 mg | 32% | |
*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.
