Go Back
Vegan Recipes Cacao-Shamaness Vegan Vegetable and Tofu Stuffed Dumpling

Vegetable and Tofu Stuffed Dumpling

Dumplings stuffed with carrots, zucchini, shiitake mushrooms, tofu, and chili-ginger sauce.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer, Dinner, Lunch, Main Course
Cuisine Asian, Chinese, Vegan
Servings 25 Dumplings
Calories 70 kcal

Equipment

  • Rolling Pin
  • Mandoline slicer
  • Non-stick pan with a lid
  • A small bowl of water to seal the dumplings
  • Wide spatula
  • Cheese cloth

Ingredients
  

Vegetable Tofu Filling

  • 2 Tbsp. Olive oil
  • 2 Carrots Sliced thinly with a mandoline
  • 3 Zucchini Sliced thinly with a mandoline
  • 200 gr Tofu Squeezed out of liquids and finely grated.
  • 6 Hydrated shiitake mushrooms Hydrate in boiling water 1 hour before. Remove their leg, Squeeze out from the water, and chop. *Save the shiitake water for the ginger sauce - recipe below.
  • 3 Green onions Finely chopped
  • ½ Cup Fresh cilantro Chopped
  • 1 Tsp Garlic powder
  • ½ Tsp Black pepper
  • ½ Tsp Salt
  • 1 Tsp Ginger powder Or fresh chopped
  • 1 Tbsp. Sesame oil
  • 1 Tbsp. Soy sauce
  • 25 Dumpling wrappers Link to the recipe below

Spicy Chilli Ginger Sauce

  • 2 Small red chili pepper
  • 50 gr Ginger
  • ¼ Cup Shiitake stock
  • 5 Tbsp. Fresh lemon juice Half a lemon
  • 2 Tbsp. Soy sauce
  • 1 Tbsp. Sesame oil
  • 3 Tbsp. Maple syrup
  • 1 Tbsp. Rice vinegar

Instructions
 

  • Defrost dumpling wrappers. If you want to make homemade dumpling dough, click here for the recipe.
  • Put the grated zucchini into a bowl, sprinkle a teaspoon of salt over it, and mix. Set aside for 30 minutes so that all the liquid will migrate from the zucchini.
  • After 30 minutes, squeeze the zucchini well from the liquid with a cheesecloth. Place the zucchini back into the bowl. Squeeze the tofu as well and add to the bowl with the zucchini. Season with sesame oil, soy sauce, salt, and pepper.
  • In a pan, heat a little oil and lightly sautee the green onions, grated carrots, and shiitake mushrooms. Add garlic powder and ginger and sautee for about 10 minutes. Add them to the bowl with the zucchini and tofu.
  • Add the chopped coriander and mix all the vegetables well.
  • Dust the work surface with flour. Place a dumpling sheet and roll with a rolling pin to a thinner thickness.
  • Take a tablespoon of the filling, place it in the center of the dough.
  • Take a small bowl of water, dip your finger and moisten around the end of the dumpling with water.
  • Seal the opposite ends first and then start closing with contractions on both sides. Close and tighten the dumpling tightly at the top end in a gentle circular motion so that the dough won't tear.
  • Fill and close the rest of the dumplings.
  • Heat oil in a pan and pan-fry all the dumplings over medium-high heat for about 8-10 minutes or until you see that the bottoms of the dumplings get a nice golden brown color.
  • Pour boiling water into the pan in the amount of about a third of the height of the dumplings. Close with a lid and cook until all the water is absorbed in the dumplings.
  • For the sauce: Blend everything in a food processor until smooth. Serve the dumplings with the sauce. Enjoy!
Keyword Vegan Dumplings, Vegetables Dunpling