Vegetable Dumplings Recipe

Prepare tofu and veg

Press the tofu in a clean kitchen towel or paper towels for 10 minutes to remove excess moisture, then crumble into small pieces. Finely shred the cabbage and place in a bowl with a pinch of salt; let sit 5 minutes, then squeeze out as much liquid as possible using a clean towel or your hands.

Cook mushrooms and aromatics

Heat 1 teaspoon neutral oil in a skillet over medium heat. Add chopped mushrooms and sauté 3–4 minutes until they release moisture and begin to brown. Add grated ginger and minced garlic and cook 30–45 seconds until fragrant.

Combine filling

Add crumbled tofu, shredded (and drained) cabbage, grated carrot, and sliced scallions to the skillet. Stir to combine and cook 2–3 minutes to warm through. Add 2 tbsp soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tsp sugar, 1 tbsp cornstarch, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly; cook for another 1–2 minutes until mixture thickens slightly. Taste and adjust seasoning. Remove from heat and let cool to near room temperature (about 10 minutes).

Prepare workspace

Dust a clean surface with 1 tablespoon cornstarch to prevent sticking. Keep a small bowl of water nearby for sealing wrappers.

Fill and fold dumplings

Place one wrapper on the work surface. Spoon about 1 tablespoon of filling into the center (adjust slightly so wrapper can be sealed). Dip your finger into the water and moisten the wrapper edge. Fold wrapper over filling to form a half-moon and press edges to seal. For a pleated edge, make small folds along the edge while sealing. Repeat until all filling or wrappers are used (makes about 30 dumplings).

Prevent sticking

Place finished dumplings on a tray dusted with cornstarch, spaced so they don't touch. If not cooking immediately, cover loosely with a damp towel.

Pan-fry and steam (potsticker method)

Heat a nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat. Arrange dumplings in the pan in a single layer, flat side down, leaving small gaps. Fry 2–3 minutes until bottoms are golden brown and crisp.

Steam to cook through

Carefully pour 1/2 cup water into the pan (it will sizzle). Immediately reduce heat to medium, cover the pan with a lid, and steam dumplings 5–6 minutes until wrappers are tender and filling is hot. Remove lid and continue cooking 1–2 minutes to re-crisp the bottoms. Transfer dumplings to a plate lined with paper towel or serving platter.

Alternative: Deep-fry or steam-only

To deep-fry: heat oil to 350°F (175°C) and fry dumplings 2–3 minutes until golden; drain on paper towels. To steam-only: arrange in a bamboo or metal steamer lined with parchment and steam 7–9 minutes.

Combine 1/2 cup sweet chili sauce, 1 tablespoon rice vinegar, 1 teaspoon soy sauce and 1 teaspoon lime juice in a small bowl. Stir until smooth. Taste and adjust acidity or saltiness. Stir in 1 teaspoon sesame seeds and 1 tablespoon chopped cilantro if using. Serve chilled or at room temperature alongside hot dumplings.