Mixed Vegetable Dumplings Recipe

Prepare cabbage

Place the chopped Napa cabbage in a large bowl, sprinkle with 1 teaspoon salt, toss, and let sit 10 minutes to draw out moisture. After 10 minutes, squeeze the cabbage firmly in a clean kitchen towel or handfuls to remove as much liquid as possible. Discard the liquid.

Cook vegetables

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the chopped shiitake mushrooms and cook 2–3 minutes until soft. Add grated carrot, minced garlic, and grated ginger; cook 1–2 minutes until fragrant. Add the squeezed cabbage and cook, stirring, 1–2 minutes to combine and remove any remaining moisture.

Combine filling

Lower heat to medium-low. Add crumbled tofu, 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 tablespoon cornstarch, 2 teaspoons salt, and 1/2 teaspoon black pepper to the skillet. Stir constantly until mixture is evenly combined and slightly thickened (about 2 minutes). Taste and adjust seasoning—add remaining salt if needed. Remove from heat and stir in sliced green onions. Let filling cool to near room temperature (about 10 minutes).

Set up an assembly station: a small bowl of water for sealing, a dusted work surface, and the filling within easy reach. Keep discarded filling bowl for scraps.

Fill wrappers

Place one dumpling wrapper on your palm or work surface. Put about 1 teaspoon (rounded) to 1 tablespoon of filling in the center depending on wrapper size—do not overfill. Dip a finger in the water and run a thin line around half the wrapper edge. Fold wrapper in half to form a semicircle or pleat the edges to form traditional pleats, pressing firmly to seal and remove air. Repeat until all wrappers are filled. Keep finished dumplings lightly covered so they don’t dry out.

If not cooking immediately, arrange dumplings on a baking sheet lined with parchment and freeze for 1 hour, then transfer to a bag for long-term storage. Otherwise proceed to cook.

Pan-fry and steam (potstickers)

Heat a nonstick or cast-iron skillet over medium-high heat and add 2 tablespoons neutral oil. Once shimmering, arrange dumplings in the pan in a single layer, flat side down, without crowding (work in batches if needed). Fry 2–3 minutes until bottoms are golden brown.

Carefully add 1/2 cup water to the pan (stand back from steam), immediately cover with a tight-fitting lid, and reduce heat to medium-low. Steam for 5–6 minutes until water has evaporated and dumpling wrappers are tender and cooked through (internal filling temperature should be hot and tofu warmed).

Remove lid and continue cooking 30–60 seconds to re-crisp the bottoms. Transfer dumplings to a plate. Repeat with remaining dumplings.

Alternative: Boil or steam-only

For boiled dumplings: bring a large pot of salted water to a gentle boil, add dumplings in batches, stir gently, and cook until they float plus 2 minutes (about 4–5 minutes). For steam-only: place dumplings in a single layer in a lined bamboo or metal steamer and steam over boiling water for 8–10 minutes.

Whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon sesame oil, 1/2 teaspoon chili oil or a pinch of chili flakes, and 1/2 teaspoon sugar or honey until sugar dissolves. Garnish with thinly sliced green onion. Serve alongside dumplings.