Description
This Crispy Vegetable Tofu Dumplings recipe features a flavorful filling of shiitake mushrooms, tofu, cabbage, carrots, and aromatic seasonings wrapped in wonton wrappers and pan-fried to golden perfection. These dumplings are crispy on the bottom and tender on the inside, perfect as a snack, appetizer, or light meal.
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, 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
Instructions
- Prepare Filling: Heat a large wok or skillet over medium-high heat. Add 1 tablespoon vegetable oil and let it heat. Add minced ginger and sauté for 30 seconds until fragrant.
- Sauté Onions and Mushrooms: Add minced yellow onions and stir-fry for about 2 minutes until softened. Then add chopped mushrooms and cook for 2 minutes until tender and moisture evaporates.
- Add Vegetables and Tofu: Stir in shredded cabbage and carrots, cooking for 2 minutes until just tender. Gently add diced tofu and stir-fry for 1 minute to incorporate flavors without breaking tofu.
- Season Filling: Turn off the heat and add sliced green onions, black pepper, sesame oil, and soy sauce. Mix well, taste, and adjust seasoning with additional salt or pepper if needed. Transfer filling to a bowl and allow it to cool.
- Prepare Wrappers: If using square wonton wrappers, use a 3½-inch round cutter to make circular wrappers. Keep all wrappers covered with a damp paper towel or plastic wrap to prevent drying.
- Fill Dumplings: Lightly moisten one side edge of a wrapper with water using a brush or fingers. Place about 2 teaspoons of filling in the center.
- Form Dumplings: Fold the wrapper in half to form a semi-circle, pressing out air and sealing edges firmly. Moisten both sides of the edges with water.
- Create Pleats: Make 5 to 6 pleats along the sealed edge, folding and pressing from left to right for an even, decorative seal. Repeat with remaining wrappers and filling.
- Heat Pan: Heat a nonstick pan over medium-high heat. Add 1 tablespoon vegetable oil and heat until shimmering.
- Pan Fry Dumplings: Place about 10 dumplings in the pan, avoiding overcrowding. Fry for 2 minutes until the bottom is golden brown and crisp.
- Steam Dumplings: Lower heat to medium-low and carefully pour ¼ cup water into the side of the pan to steam the dumplings. Cover immediately and cook until water evaporates, about 3 minutes.
- Crisp Dumplings: Remove lid, turn heat back up to medium-high, and fry dumplings for an additional 2 minutes to crisp the bottoms again.
- Repeat in Batches: Add more oil and water as needed for remaining dumplings and repeat cooking steps to finish all dumplings.
- Serve: Serve dumplings hot with soy sauce, chili sauce, or your preferred dipping sauce.
Notes
- After grating the carrots, chop them into smaller pieces to make filling and pleating easier.
- If you cannot find round wonton wrappers, cutting square wrappers with a round cutter creates uniform dumplings.
- Use extra firm tofu to ensure the filling holds together well during cooking.
- Be careful when adding water to the hot oil to avoid splattering; pour slowly on the side of the pan.
- Cover dumplings tightly when steaming to prevent moisture loss and cook evenly.
Nutrition
- Serving Size: 1 dumpling
- Calories: 50 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 3 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
