Vegetarian Fried Pork Dumplings
Elevate your appetizer game with these scrumptiously satisfying Vegetarian Fried "Pork" Dumplings—an inventive twist on the classic pork dumpling that delivers all the savory goodness without any meat. Packed with a delicious filling of protein-rich crumbled tofu, earthy mushrooms, crisp cabbage, and vibrant carrots, these dumplings are bursting with flavor thanks to a medley of soy sauce, sesame oil, garlic, and ginger. The perfectly golden and crispy bottoms, achieved through a combination of frying and steaming, provide an irresistible texture that makes each bite a delight. Wrapped in tender wonton wrappers, these plant-based dumplings are a crowd-pleasing option for vegans, vegetarians, and anyone seeking a healthier dumpling alternative. Serve them hot alongside a dipping sauce like soy vinaigrette or chili oil for a snack or meal you'll crave again and again!
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Recipe Information
Ingredients
- 30 pieces wonton wrappers
- 200 grams firm tofu
- 1 cup, finely shredded cabbage
- 1 cup, finely chopped mushrooms
- 1 medium, grated carrot
- 3 stalks, finely chopped scallions
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon, grated ginger
- 2 cloves, minced garlic
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons, for frying vegetable oil
Instructions
Press the tofu to remove excess moisture, then crumble it into small pieces.
In a large bowl, combine crumbled tofu, cabbage, mushrooms, carrot, and scallions.
Add soy sauce, sesame oil, ginger, garlic, salt, and pepper to the vegetable mixture and stir until well combined.
Place a wonton wrapper on a flat surface and add about 1 teaspoon of filling in the center of the wrapper.
Moisten the edges of the wrapper with water using your finger.
Fold the wrapper over the filling, forming a half-moon shape, and press the edges to seal. Make sure there are no air bubbles.
Repeat the process until all the wrappers are filled.
Heat vegetable oil in a large nonstick skillet over medium-high heat.
Place the dumplings in the skillet, flat side down. Fry for about 2-3 minutes, until the bottoms are golden brown.
Once browned, add 1/4 cup of water to the skillet and cover with a lid. Steam the dumplings for an additional 5-6 minutes.
Remove the lid and continue cooking until all the water evaporates and the dumplings are crispy on the bottom again.
Serve hot with your choice of dipping sauce.
Nutrition Facts
Calories |
1268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3589 mg | 156% | |
| Total Carbohydrate | 143.1 g | 52% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 14.3 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 531 mg | 41% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1896 mg | 40% | |
*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.
