Description
These crispy vegetable tofu dumplings are a delightful appetizer or snack, packed with fresh shiitake mushrooms, red cabbage, carrots, and firm tofu. Pan-fried to golden perfection and steamed for a tender bite, they come together with a flavorful filling seasoned with ginger, sesame oil, and soy sauce.
Ingredients
Scale
Dumpling Wrappers
- 40 wonton wrappers
Filling
- 3 tablespoons vegetable oil, divided
- 1 tablespoon ginger, minced
- ½ cup yellow onion, minced
- 2 cups shiitake mushrooms, chopped (about 7 ounces)
- 1 cup red cabbage, finely shredded
- 1 cup carrots, finely shredded and finely chopped
- 1 cup extra firm tofu, diced into ¼-inch cubes
- ½ cup green onions, finely sliced
- ¼ teaspoon black pepper
- 1 teaspoon sesame oil
- 2 tablespoons soy sauce or tamari
Instructions
- Prepare the filling: Heat a large wok or skillet over medium-high heat and add 1 tablespoon of vegetable oil. Once hot, add the minced ginger and sauté for 30 seconds until fragrant.
- Sauté onions and mushrooms: Add the minced yellow onion and stir-fry for about 2 minutes until softened. Add the chopped shiitake mushrooms and cook for 2 more minutes until tender and moisture has evaporated.
- Add vegetables and tofu: Stir in the finely shredded red cabbage and carrots, cooking for 2 minutes until just tender. Add the diced tofu and gently stir-fry for 1 minute to combine flavors.
- Season the filling: Turn off the heat and mix in the sliced green onions, black pepper, sesame oil, and soy sauce. Taste and adjust seasoning with more salt or pepper if needed. Transfer the filling to a bowl and let it cool.
- Prepare wrappers: If using square wonton wrappers, cut each into 3 ½-inch circles with a round cutter. Keep the wrappers covered with a damp paper towel or plastic wrap to prevent drying.
- Fill the dumplings: Lightly moisten the edges of one side of a wrapper with water using a brush or fingers. Place about 2 teaspoons of filling onto the wrapper.
- Fold and seal: Fold the wrapper sides together to form a semi-circle, pressing out air to seal tightly. Moisten edges on both sides then create 5 to 6 pleats along the edge from left to right, pressing firmly to seal. Repeat with remaining wrappers and filling.
- Heat the pan: Warm a nonstick pan over medium-high heat and add 1 tablespoon of vegetable oil.
- Pan-fry dumplings: Place about 10 dumplings without overcrowding and fry for 2 minutes until the bottoms turn golden brown.
- Steam the dumplings: Reduce heat to medium-low and carefully pour ¼ cup water into the side of the pan. Immediately cover the pan tightly and let dumplings steam for about 3 minutes until water evaporates.
- Crisp the bottoms: Remove the lid, increase heat back to medium-high, and fry for an additional 2 minutes until the bottoms are crispy and brown.
- Repeat batches: Continue cooking remaining dumplings in batches, adding 1 tablespoon oil and ¼ cup water per batch as needed.
- Serve: Serve warm with your favorite dipping sauces such as soy sauce or chili sauce.
Notes
- After shredding the carrots, chop them finely to make the dumpling filling easier to handle and pleat.
- If desired, use tamari for a gluten-free soy sauce alternative.
- Make sure to keep wonton wrappers covered with a damp towel to prevent drying out while assembling dumplings.
- Adjust seasoning of the filling to taste before folding to ensure optimal flavor.
- Use a nonstick pan for even cooking and easier flipping during frying.
- Be cautious when adding water to hot oil to avoid splattering—pour slowly and away from yourself.
Nutrition
- Serving Size: 1 dumpling
- Calories: 50 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 2.5 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
