Vegetarian Pan Fried Dumplings
Crispy, golden perfection meets a savory, nutrient-packed filling in this irresistible recipe for Vegetarian Pan Fried Dumplings. These homemade delights combine crumbled firm tofu, crunchy cabbage, sweet carrot, and fragrant garlic and ginger, all seasoned with soy sauce and sesame oil for a beautifully balanced flavor profile. Encased in tender dumpling wrappers and crisped up in a hot skillet, these dumplings offer the perfect textural contrast with their golden, crunchy bottoms and delicate steamed tops. Ready in under an hour, they make a crowd-pleasing appetizer, a satisfying main course, or an impressive dish for your next gathering. Serve them warm with your favorite dipping sauce, and enjoy a plant-based masterpiece packed with flavor and texture. Ideal for fans of vegetarian comfort food, dumpling enthusiasts, or anyone looking for a creative way to enjoy tofu!
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Recipe Information
Ingredients
- 200 grams Firm tofu
- 1 cup Cabbage
- 1 medium Carrot
- 3 stalks Green onions
- 2 cloves Garlic
- 1 teaspoon Ginger
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 24 pieces Round dumpling wrappers
- 2 tablespoons Vegetable oil
- 0.5 cup Water
Instructions
Start by draining and crumbling the firm tofu into a large mixing bowl.
Finely chop the cabbage and add it to the bowl with the tofu.
Grate the carrot and add to the mixture.
Chop the green onions finely and add them to the bowl.
Mince the garlic cloves and grate or mince the ginger, adding both ingredients to the mixture.
Season the vegetable filling with soy sauce, sesame oil, salt, and black pepper. Mix everything together until well combined.
Place a dumpling wrapper on a clean, dry surface. Scoop about a tablespoon of filling into the center of the wrapper.
Moisten the edges of the wrapper with a little water using your fingers, then fold the wrapper over the filling to create a half-moon shape.
Press the edges together tightly to seal, pleating if desired. Repeat with the remaining wrappers and filling.
Heat the vegetable oil in a large non-stick skillet over medium-high heat.
Add the dumplings to the pan, flat side down, in a single layer. Do not overcrowd the pan.
Fry the dumplings until the bottoms are golden brown and crisp, about 2-3 minutes.
Carefully add 1/2 cup of water to the pan and cover immediately with a lid to steam the dumplings.
Steam the dumplings over medium heat until the water has evaporated, about 5-7 minutes.
Remove the lid and let the dumplings cook for another 1-2 minutes to re-crisp the bottoms.
Serve the dumplings hot with soy sauce or your favorite dipping sauce.
Nutrition Facts
Calories |
961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2731 mg | 119% | |
| Total Carbohydrate | 94.4 g | 34% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 8.6 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 453 mg | 35% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 918 mg | 20% | |
*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.
