Name: Crispy Vegetable Tofu Dumplings Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian
Ingredients: 40 wonton wrappers; 3 tablespoons vegetable oil, divided; 1 tablespoon ginger, minced; ½ cup yellow onion, minced; 2 cups shiitake mushrooms, or brown mushrooms, chopped (about 7 ounces); 1 cup red cabbage, finely shredded; 1 cup carrots, finely shredded, roughly chopped to smaller pieces; 1 cup tofu, diced, extra firm, ¼-inch cubes; ½ cup green onions, finely sliced; ¼ teaspoon black pepper; 1 teaspoon sesame oil; 2 tablespoons soy sauce, or tamari

There's something incredibly satisfying about biting into a golden, crisp dumpling packed with vibrant veggies and silky tofu. This Crispy Vegetable Tofu Dumplings Recipe strikes that perfect balance between crunchy and tender, with flavors that just sneak up to delight your taste buds. Trust me, once you make these, they'll become your go-to appetizer or snack for any occasion.

The image shows a white plate with eleven dumplings arranged in a casual pattern. The dumplings have a light beige, slightly translucent wrapper that shows bits of their filling inside. Some of the dumplings have golden brown pan-fried sides which add a crispy texture contrast. Small drops of bright red chili oil are scattered around and on some dumplings, adding vivid pops of color. Thin slices of green onion are sprinkled over the dumplings and plate, giving fresh green highlights. Above the plate, there are two small white bowls, one filled with dark soy sauce topped with sesame seeds, and the other with bright red chili sauce. A shiny spoon lies on the plate with red chili sauce on it. The background surface has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Vegetable Tofu Dumplings Recipe
Top Tip
How to Serve Crispy Vegetable Tofu Dumplings Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Vegetable Tofu Dumplings Recipe

Why You'll Love This Recipe

I stumbled on this recipe while trying to enjoy dumplings without the usual meat or heavy fillings. What hooked me was how satisfying it feels to get that crispy exterior along with the gentle umami of mushrooms and the soft tofu inside – and how easy it is to make at home.

Crunchy Meets Soft: The pan-fry and steam cooking method yields irresistibly crispy bottoms with fillings that stay tender and juicy.
Fresh Vegetable Flavor: Shiitake mushrooms, crunchy cabbage, and shredded carrots give a vibrant taste you’ll want to make again and again.
Tofu Magic: The extra-firm tofu adds protein and a silky texture that pairs perfectly with the veggies.
Perfect for Sharing: Making a batch means you have a crowd-pleaser ready to dip, snack, or serve at your next gathering.

Ingredients & Why They Work

The ingredients here create a flavorful and balanced filling that doesn’t overpower the delicate wonton wrapper but still delivers big on taste and texture. The tofu soaks up the soy and sesame oils nicely, while the veggies bring color, crunch, and freshness.

Flat lay of fresh bright orange shredded carrots roughly chopped into smaller pieces, finely shredded deep purple red cabbage, diced extra firm white tofu cubes, chopped brown shiitake mushrooms, minced pale yellow ginger, finely minced translucent yellow onion, thinly sliced fresh green onions, whole uncracked brown eggs nearby (even though not used in recipe, omitted as per instruction), a small white ceramic bowl of dark soy sauce, a small white ceramic bowl of golden vegetable oil, a small white ceramic bowl of amber sesame oil, a small white ceramic bowl of coarse black pepper, a neat stack of square pale yellow wonton wrappers arranged symmetrically on simple white ceramic plate, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Wonton wrappers: Using fresh or frozen wonton wrappers works best; if square, I slice them into circles to make folding easier.
Vegetable oil: A neutral oil with a high smoke point is key so you get that golden crust without burning.
Ginger: Adds a bright, zesty note that lifts all the savory flavors.
Yellow onion: Just enough to add mild sweetness and depth.
Shiitake mushrooms: I prefer shiitake because of their meaty texture, but brown mushrooms are a great substitute.
Red cabbage: Finely shredded to keep the filling light and crunchy.
Carrots: Grating then chopping into smaller pieces helps the filling stick and fold better.
Extra-firm tofu: Drained and cubed small, it remains silky but holds its shape inside the dumpling.
Green onions: Added at the end for that fresh mild onion flavor.
Black pepper: Just a dash to awaken the taste buds without overpowering the gentle veggies.
Sesame oil: This little addition brings the classic nutty aroma that feels authentic.
Soy sauce or tamari: For seasoning and a bit of umami saltiness–adjust to taste after cooking the filling.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I love tweaking this recipe depending on what veggies I have on hand or a mood I'm in. Don't hesitate to make it your own!

Add a Kick: Sometimes I toss in a little finely minced chili or a splash of chili oil for a spicy punch that wakes up the filling.
Different Greens: Spinach or kale finely chopped works well if you're short on cabbage or want something milder.
Gluten-Free Option: Swap the soy sauce with tamari and use gluten-free wonton wrappers or rice paper skins to keep it safe.
Bake Instead of Fry: For a lighter take, brush dumplings with oil and bake at 400°F until crispy, though you'll miss that classic pan-fried bottom crunch.

Step-by-Step: How I Make Crispy Vegetable Tofu Dumplings Recipe

This image shows a close-up of a stir-fry mix in a black pan with different colorful ingredients. The base layer has shredded purple cabbage with a bright, smooth texture and thin strips. On top of the cabbage is a layer of thin, orange carrot strips that add brightness and freshness. Scattered evenly among the cabbage and carrot are small, cubed white tofu pieces adding a soft and firm contrast. There are also chopped green onion slices spread throughout, offering a fresh green color and a slightly crisp texture. The ingredients look lightly cooked but still fresh, and a metal spoon is partially visible stirring the mix. The background has a white marbled texture photo taken with an iphone --ar 2:3 --v 7

Step 1: Get That Filling Sautéed to Perfection

Start by heating 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. When the oil shimmers, toss in the minced ginger and sauté for about 30 seconds to awaken the fragrance. Then add your minced onions and cook until they soften, about 2 minutes – keep them moving to avoid browning. Next, add your diced mushrooms and let them cook down for another 2 minutes, releasing their moisture and concentrating flavor. Add the shredded cabbage and carrots, stirring for 2 minutes until they're just tender. Finally, gently fold in the tofu cubes, cooking for just one minute so they heat through but don’t crumble.

Step 2: Season, Cool, and Prep Your Wrappers

Turn off your heat and stir in the sliced green onions, black pepper, sesame oil, and soy sauce. Give it a taste and add any extra salt or pepper if needed — this is your chance to make the filling pop! Transfer the filling to a bowl and let it cool, so it’s easier to handle. Meanwhile, if your wonton wrappers are square, use a 3½-inch round cutter to shape them into circles for easier folding. Keep them covered with a damp towel to prevent drying out.

Step 3: Fold Like a Pro

To assemble, moisten one side of a wrapper’s edge with water using your finger or a brush. Spoon about 2 teaspoons of filling in the center. Fold the wrapper over to form a half-moon shape, pressing out any air inside. Press edges to seal tightly. Now here’s where the fun starts: create 5 to 6 small pleats along the dumpling edge by folding and pressing incrementally from left to right — it not only looks beautiful but helps hold everything together during cooking.

Step 4: The Crispy Pan-Fry and Steam Finish

Heat a nonstick pan over medium-high heat and add 1 tablespoon of oil. Once shimmering, arrange about 10 dumplings in a single layer without crowding. Fry for 2 minutes until the bottoms are golden and crisp. Now reduce the heat to medium-low and carefully pour in ¼ cup water along the pan edge — do this slowly to avoid splatter. Immediately cover the pan tightly and let the dumplings steam for about 3 minutes, so the wrappers cook through and soften on top while the bottoms stay crispy. Remove the lid, turn heat back up to medium-high, and fry for another 2 minutes to re-crisp the bottoms. Repeat with remaining dumplings, adding more oil and water as needed.

Top Tip

I learned early on that the key to perfect dumplings is managing moisture—too wet a filling can make the wrappers soggy and tear. Here are my favorite small things that make a big difference.

Damp Wonton Wrappers: Always keep your wrappers covered with a damp towel to prevent drying out during assembly.
Chopped Carrots: After grating carrots, chop them finely; it helps the filling stick inside the wrapper and keeps folding smooth.
Don’t Overfill: A small teaspoon of filling is better than overstuffing—it seals easier and cooks more evenly.
Water, Not Oil for Steaming: The water added for steaming should be poured gently and sparingly to avoid oil splattering and soggy bottoms.

How to Serve Crispy Vegetable Tofu Dumplings Recipe

vegetable tofu dumplings - Serving Suggestion

Garnishes

I usually top my dumplings with thinly sliced green onions and a sprinkle of toasted sesame seeds—they add a fresh crunch and nutty pop that brightens up every bite.

Side Dishes

These dumplings go beautifully with a simple miso soup, steamed jasmine rice, or a crisp Asian-inspired cucumber salad for a balanced meal that won’t weigh you down.

Creative Ways to Present

For parties, I like arranging the dumplings flower-style on a platter with dipping sauces in the middle. Adding edible flowers or fresh herbs around them gives an elegant touch that always impresses guests.

Make Ahead and Storage

Storing Leftovers

I find leftover dumplings best stored in an airtight container in the fridge for up to 2 days. Lining the container with parchment paper prevents sticking and keeps them looking fresh.

Freezing

Want ready-to-go snacks? Freeze uncooked dumplings in a single layer on a baking sheet. Once frozen solid, transfer them to a freezer bag. When you want them, cook straight from frozen – just add a minute or two to the steaming time.

Reheating

I always reheat leftover dumplings in a skillet with a quick splash of water and a lid on to steam them gently, then uncover to crisp back up the bottom. Microwaving makes them soggy, so I avoid that if possible.

Frequently Asked Questions:

Can I use other kinds of mushrooms in the Crispy Vegetable Tofu Dumplings Recipe?

Absolutely! While shiitake mushrooms give great umami and texture, brown button mushrooms or cremini mushrooms are fine substitutes. Just chop them similarly and cook until moisture evaporates.

How do I prevent the dumplings from sticking to the pan?

Make sure to use a good quality nonstick pan and enough oil to coat the bottom before frying. Don’t move the dumplings during the first couple of minutes to let a crust form. Then add water and cover for steaming. This method prevents sticking and creates that crispy bottom everyone loves.

Can I prepare the dumplings in advance?

Yes! You can assemble the dumplings and freeze them uncooked on a tray. Once frozen, transfer to bags and cook them straight from the freezer when ready. Just add an extra minute or two to the steaming time to ensure the filling cooks thoroughly.

What dipping sauces go well with Crispy Vegetable Tofu Dumplings?

Classic soy sauce mixed with a splash of rice vinegar and a touch of chili oil is my favorite. You can also try hoisin sauce, a sesame garlic dip, or a simple ponzu sauce depending on your mood.

Final Thoughts

This Crispy Vegetable Tofu Dumplings Recipe has become a staple in my kitchen because it’s just so rewarding to make—and to eat! The crisp crust paired with the fresh veggie filling always makes me feel like I’m treating myself without fuss. I hope you get a chance to try these and make them your own; they’re perfect for sharing, experimenting, or just enjoying with a good movie on a cozy night in.