Vegan Dumplings (Tofu & Veggie)

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Vegan Dumplings (Tofu & Veggie)

Savory vegan dumplings filled with tofu, cabbage, carrots, garlic, and ginger — pan-fried to crispy perfection with a tangy soy-sriracha dipping sauce.

Prep Time35

Cook Time15

Course: Main Course

Cuisine: asian

Servings: dumplings

Author: Shreya Walia

Equipment

1 steamer basket (bamboo or metal)

Ingredients

Dumpling Filling:

1 c shallots
2 c green cabbage
2 c red cabbage
1 c shredded carrots
1 tbsp garlic finely chopped
1 tbsp ginger grated
2 tbsp canola oil
1/2 tsp salt
1.5 tbsp soy sauce
2 tsp rice vinegar
2 tsp sriracha
6 ounces extra firm tofu crumbled

Dipping Sauce

1 tbsp soy
1 tsp rice vinegar
1/4 tsp honey
1/4 tsp sriracha
1 tbsp scallions

Dumpling

30 dumpling wrappers

Instructions

Make the Filling: Heat canola oil in a large skillet over medium heat. Add chopped onion, garlic, and ginger, and sauté until fragrant and lightly golden.
Add the Veggies: Toss in the shredded green cabbage, red cabbage, and carrots. Stir-fry for 4–5 minutes, until the vegetables soften slightly but still retain some crunch.
Add the Tofu + Seasoning: Crumble in the extra-firm tofu. Add soy sauce, rice vinegar, sriracha, and salt. Stir well and cook for another 3–4 minutes until everything is evenly combined and the tofu absorbs the sauce. Remove from heat and let it cool slightly before wrapping.
Assemble the Dumplings: Lay out dumpling wrappers on a clean surface. Place about one tablespoon of filling in the center of each. Dip your finger in water and run it along the edge of the wrapper. Fold in half, pressing to seal, or pleat the edges if desired.
Steam the Dumplings: Line a bamboo or metal steamer basket with parchment paper or cabbage leaves to prevent sticking. Arrange the dumplings in a single layer, leaving a little space between each one. Steam over simmering water for 8–10 minutes, or until the wrappers look slightly translucent and the filling is heated through.
Make the Dipping Sauce: In a small bowl, whisk together soy sauce, rice vinegar, honey (or maple syrup for vegan), and a drizzle of sriracha. Garnish with chopped green onions or sesame seeds.

Notes

Storage: Store leftovers in an airtight container for up to 3 days.
Freezing: Freeze uncooked dumplings on a tray before transferring to bags to prevent sticking.
Reheating: Steam or pan-fry until hot — avoid microwaving for best texture.
Substitutions: Swap canola oil for avocado or sesame oil for deeper flavor.

Nutrition