Vegetarian Pork Dumplings
Discover the irresistible charm of Vegetarian Pork Dumplings, a plant-based twist on the classic favorite that delivers wholesome flavors without compromise. Shredded jackfruit, earthy shiitake mushrooms, and crumbled firm tofu combine to create a savory, protein-packed filling with a texture that mimics traditional pork dumplings. Enhanced with aromatic garlic, ginger, green onions, and a dash of soy sauce and sesame oil, these dumplings are bursting with umami goodness in every bite. Wrapped in delicate dumpling skins and pan-fried to golden crisp perfection before steaming to tender softness, they offer a delightful combination of textures that will impress vegetarians and meat-lovers alike. Perfect for appetizer spreads, snack time indulgence, or even as the centerpiece of a comforting meal, these plant-based dumplings pair beautifully with a tangy dipping sauce of your choice. Ready in just over an hour, this delightful recipe is a must-try for anyone seeking the perfect balance of flavor, texture, and creativity in vegetarian cooking.
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Recipe Information
Ingredients
- 400 grams jackfruit (canned, brined)
- 200 grams shiitake mushrooms
- 100 grams tofu (firm)
- 2 stalks green onions
- 3 cloves garlic
- 1 teaspoon ginger
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 0.5 teaspoon white pepper
- 40 pieces dumpling wrappers
- 2 tablespoons vegetable oil
- 0.5 cup water
Instructions
Drain and rinse the canned jackfruit. Using your hands, pull apart the jackfruit pieces to shred them, removing any seeds you find.
Chop the shiitake mushrooms finely and set aside.
Crumble the tofu using your hands or a fork until it resembles coarse crumbs.
Mince the garlic cloves and finely chop the green onions.
In a large bowl, combine the shredded jackfruit, chopped mushrooms, crumbled tofu, minced garlic, chopped green onions, grated ginger, soy sauce, sesame oil, cornstarch, and white pepper. Mix thoroughly to ensure the ingredients are well combined.
Take a dumpling wrapper and place about a teaspoon of the filling in the center. Wet the edges of the wrapper with a little water using your fingers.
Fold the wrapper in half over the filling to create a half-moon shape. Press the edges together to seal, ensuring there are no air bubbles. Pleat the edges if desired for a more traditional dumpling appearance.
Repeat the filling and sealing process with the remaining wrappers and filling.
Heat the vegetable oil in a non-stick skillet over medium heat.
Add the dumplings to the skillet in a single layer, making sure they don't touch. Cook for about 2-3 minutes or until the bottoms are golden brown.
Carefully add the water to the skillet and immediately cover it with a lid. Allow the dumplings to steam for about 8-10 minutes or until the water has evaporated.
Remove the lid and let the dumplings cook for an additional 1-2 minutes to re-crisp the bottoms.
Serve the dumplings hot with your favorite dipping sauce.
Nutrition Facts
Calories |
6616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.5 g | 116% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10596 mg | 461% | |
| Total Carbohydrate | 1328.3 g | 483% | |
| Dietary Fiber | 54.9 g | 196% | |
| Total Sugars | 82.3 g | ||
| Protein | 191.2 g | 382% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 908 mg | 70% | |
| Iron | 49.8 mg | 277% | |
| Potassium | 4090 mg | 87% | |
*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.
