Vegetarian Tofu and Cabbage Dumpling (Vegan, Vegetarian)
July 23, 2020
Make healthy and delicious dumplings at home with this easy recipe.
A box of firm tofu
1 cup of cabbage
¾ cup carrot, diced
¼ cup of green onion sliced
¾ cup mushroom, diced
1 tbsp ginger minced
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp salt
A bag of dumplings/gyoza wrappers
Drain the tofu well and cut it into fine pieces.
Combine the mushrooms and carrot, and microwave for 3 minutes, until soft.
Combine the soft mushrooms and carrot with cabbage, green onions, ginger, soy sauce, and sesame oil in a medium bowl and mix until well-incorporated.
Prepare a bowl of water to wet your fingers and to help seal the dumpling wrappers.
To assemble the dumplings, hold a wrapper in the palm of your hand and put a heaped teaspoon of the filling onto the center of the wrapper.
Dip your finger in the water and wipe around the edges of the wrapper to help them close together.
Close the edges of the wrapper together and seal it while keeping the filling in the center. Add pleats for a nice decorative touch if you can. Repeat with the remaining fillings and wrappers.
Heat the oil over medium-high in a large skillet and add a few dumplings, cooking them in batches. Once the bottoms of the dumplings turn brown, add a splash of water and cover with a lid. Steam for about 5 minutes, or until the dumplings are cooked. Transfer the cooked dumplings on a paper towel-lined plate to remove any excess moisture or grease.
Serve with a dipping sauce such as soy sauce mixed with rice vinegar.