Fragrant Vegetarian Dumplings Recipe

Name: Fragrant Vegetarian Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound firm tofu, cut through the thickness into 1/2-inch slabs; 10 dried Chinese black mushrooms, softened in hot water for 20 minutes, drained, and stems removed; 1/2 cup whole canned water chestnuts (about 10), blanched for 10 seconds in boiling water, refreshed in cold water, and drained; 1 cup grated carrots; 3 1/2 tablespoons peeled and minced fresh ginger; 3 1/2 tablespoons minced scallions, white part only; 2 tablespoons soy sauce; 1 1/2 teaspoons salt, or to taste; 2 teaspoons toasted sesame oil; 2 egg yolks, lightly beaten; 2 or 3 tablespoons cornstarch, as needed; 45 to 50 thin round dumpling or gyoza skins; 1/2 cup soy sauce; 1/4 cup water; 1 tablespoon minced fresh ginger; 1 tablespoon minced garlic; 3/4 teaspoon hot chile paste, or to taste

Servings: persons

3/4 pound firm tofu, cut through the thickness into 1/2-inch slabs
10 dried Chinese black mushrooms, softened in hot water for 20 minutes, drained, and stems removed
1/2 cup whole canned water chestnuts (about 10), blanched for 10 seconds in boiling water, refreshed in cold water, and drained
1 cup grated carrots
3 1/2 tablespoons peeled and minced fresh ginger
3 1/2 tablespoons minced scallions, white part only
2 tablespoons soy sauce
1 1/2 teaspoons salt, or to taste
2 teaspoons toasted sesame oil
2 egg yolks, lightly beaten
2 or 3 tablespoons cornstarch, as needed
45 to 50 thin round dumpling or gyoza skins
1/2 cup soy sauce
1/4 cup water
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
3/4 teaspoon hot chile paste, or to taste

1
FIRST Wrap the tofu slabs in paper towels or a cotton towel, and place a heavy weight such as a cast-iron skillet on top.
2
Let stand for 30 minutes to press out the excess water, then, using a fork, mash the tofu until smooth in a large bowl.
3
SECOND Shred the black mushroom caps by hand or mince them in a food processor fitted with a steel blade.
4
Blot the water chestnuts dry with paper towels and chop finely by hand or in the food processor.
5
THIRD Put the tofu, black mushrooms, water chestnuts, carrots, and Seasonings in a bowl.
6
Stir vigorously with a spoon or your hands to mix well.
7
Add the egg yolks and 2 tablespoons cornstarch, and stir until smooth and sticky.
8
Sprinkle in another tablespoon of cornstarch if the filling is too loose.
9
FOURTH Place 1/2 tablespoon of the filling in the center of each dumpling skin and moisten the edge with a finger dipped in water or a beaten egg.
10
Fold over to form a half-moon shape.
11
Press the edges together to enclose the filling and seal.
12
Place the finished dumplings on a baking sheet that has been lightly dusted with cornstarch.
13
FIFTH Bring 3 quarts water to a boil in a large pot and add a third of the dumplings.
14
Once the water returns to a boil, cook for 3 to 4 minutes over medium-high heat.
15
Remove from the water with a strainer and place the cooked dumplings on a serving platter.
16
Cook the remaining dumplings in two more batches as directed.
17
Serve with the Spicy Dipping Sauce.

668

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3/4 pound firm tofu, cut through the thickness into 1/2-inch slabs, 10 dried Chinese black mushrooms, softened in hot water for 20 minutes, drained, and stems removed, 1/2 cup whole canned water chestnuts (about 10), blanched for 10 seconds in boiling water, refreshed in cold water, and drained, 1 cup grated carrots, and more.

Yes, Fragrant Vegetarian Dumplings falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fragrant Vegetarian Dumplings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions