Tofu Vegetable Dumplings Recipe

Name: Tofu Vegetable Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce dried shiitake mushroom; 2 cups boiling water; 6 garlic cloves, minced; 1 tablespoon fresh ginger, grated; 1 teaspoon ground fennel; 2 cups fresh mushrooms, minced; 1 cup bok choy, minced; 1 teaspoon canola oil; 4 ounces tofu, pressed and crumbled; 3 tablespoons soy sauce; 2 scallions, minced; 1 tablespoon hoisin sauce; 48 wonton wrappers

Servings: persons

1 ounce dried shiitake mushroom
2 cups boiling water
6 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground fennel
2 cups fresh mushrooms, minced
1 cup bok choy, minced
1 teaspoon canola oil
4 ounces tofu, pressed and crumbled
3 tablespoons soy sauce
2 scallions, minced
1 tablespoon hoisin sauce
48 wonton wrappers

1
Place shitake mushrooms in heatproof bowl, cover with boiling water, and set aside for 20 minutes. Drain, freezing liquid for your next batch of veggie broth. Remove and toss stems in compost. Mince mushrooms.
2
In saucepan on medium-low heat, combine the shitake, garlic, ginger, anise, carrots, fresh mushrooms, bok choy and oil. Cover and cook for 5 minutes stirring frequently.
3
Meanwhile, mix crumbled tofu, soy sauce, scallions and hoison sauce in a bowl.
4
Add tofu mixture to saucepan and cook for 3 minutes, mixing everything.
5
Assemble your dumplings. Moisten the outer edges of a wrapper. Place a rounded teaspoon of tofu-vegetable mixture in center of it. Fold one corner of wrapper over to the diagonally opposite corner to form a triangle. Press edges together to seal the dumpling. This can be done quickly with friends assembly line style.
6
Place filled dumplings on a large platter and cover with plastic wrap.
7
Refrigerate or freeze until ready to use.
8
Cook dumplings in one of the following ways: Gently simmer dumpings in broth (such as miso) for 5 minutes. OR saute them in a skillet prepared with 1/2 teaspoon of oil for 2 minutes on each side. Pour in 1/4 cup water, cover and steam for 4 minutes. OR Steam the dumplings in a steamer basket over boiling water for 7 minutes.

1332

kcal

Calories

121

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 ounce dried shiitake mushroom, 2 cups boiling water, 6 garlic cloves, minced, 1 tablespoon fresh ginger, grated, and more.

Yes, Tofu Vegetable 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!

Tofu Vegetable Dumplings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions