Description
These Crispy Vegetable Tofu Dumplings are packed with a savory blend of shiitake mushrooms, tofu, and fresh vegetables, wrapped in crispy wonton skins. Pan-fried to golden perfection with a steamed finish, they make a perfect appetizer or snack full of delightful textures and rich umami flavor.
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 the filling: Heat a large wok or skillet over medium-high heat. Add 1 tablespoon vegetable oil and let it heat. Add the minced ginger and sauté for 30 seconds until fragrant.
- Sauté onions and mushrooms: Add the minced yellow onions and stir-fry for about 2 minutes until softened. Then add the chopped mushrooms and cook for 2 minutes until tender and moisture evaporates.
- Cook vegetables and tofu: Add the shredded red cabbage and carrots and cook 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. Stir in sliced green onions, black pepper, sesame oil, and soy sauce. Mix thoroughly, then taste and adjust seasoning with additional salt or pepper if needed. Transfer the filling to a bowl and let it cool.
- Prepare wrappers: If you have square wonton wrappers, use a 3 ½-inch round cutter to cut out circles. Keep the wrappers covered with a damp paper towel or plastic wrap to prevent drying.
- Assemble dumplings – moisten edges: Lightly moisten the edge of one side of a wrapper with water using a brush or fingers. Place about 2 teaspoons of the cooled filling in the center of the wrapper.
- Fold and seal dumplings: Fold the wrapper into a semi-circle, pressing air out and ensuring the edges stick. Moisten the edges on both sides again with water.
- Create pleats: Form 5 to 6 pleats along the edges by folding and pressing from left to right. Repeat the assembly process for the remaining wrappers and filling.
- Pan-fry dumplings: Heat a nonstick pan over medium-high heat and add 1 tablespoon vegetable oil. Place about 10 dumplings without overcrowding and fry for 2 minutes until the bottoms are golden brown.
- Steam dumplings: Reduce the heat to medium-low. Slowly pour ¼ cup water into the side of the pan (avoid splattering), immediately cover the pan tightly, and let the dumplings steam until water evaporates, about 3 minutes.
- Finish frying: Remove the lid, increase heat back to medium-high, and fry for an additional 2 minutes until the bottoms are crisp and brown.
- Repeat in batches: Add another tablespoon of oil and ¼ cup water for each batch of dumplings, repeating the cooking process.
- Serve: Serve the dumplings hot with your favorite dipping sauce such as soy sauce or chili sauce.
Notes
- Chop grated carrots into smaller pieces to make filling easier to handle and pleat.
- Keep wrappers covered with a damp towel to prevent drying while assembling dumplings.
- Use extra-firm tofu for best texture that holds shape during cooking.
- Be cautious when adding water to the hot oil to avoid splatters.
- Do not overcrowd the pan to ensure even frying and steaming.
