Budda's Delight Dumplings Recipe

Press tofu: wrap crumbled tofu in a clean kitchen towel or paper towels and press under a heavy pan for 10–15 minutes to remove excess moisture. This helps the filling hold together and prevents watery dumplings.

Shred and salt cabbage: place shredded cabbage in a bowl, sprinkle with 1/2 teaspoon of salt, toss, and let sit for 10 minutes. After resting, squeeze out as much liquid as possible using your hands or a clean towel. Reserve squeezed liquid — discard or use in soup. Removing moisture prevents soggy wrappers.

Prepare other veg: grate the carrot, finely chop shiitake mushrooms, and slice scallion whites and greens separately. Mince garlic and ginger. Crumble the pressed tofu into small pieces.

Heat a nonstick or stainless skillet over medium heat and add 1 teaspoon neutral oil. Add the scallion whites, garlic, and ginger and sauté 30–45 seconds until fragrant.

Add chopped shiitake mushrooms and sauté 3–4 minutes until they release moisture and soften. Add grated carrot and continue cooking 2 minutes to slightly soften.

Add crumbled pressed tofu and cooked vegetables to the pan and stir to combine. Cook 2–3 minutes, breaking up tofu further so the mixture is fairly uniform.

Season: lower heat to medium-low and stir in 2 tablespoons soy sauce, 1 tablespoon vegan oyster-style mushroom sauce (or hoisin), 1 teaspoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon white pepper, 1 teaspoon fine sea salt, and 2 teaspoons cornstarch. Mix thoroughly so cornstarch distributes evenly; it will help bind the filling as it cools.

Cook mixture another 1–2 minutes until most liquid has evaporated and mixture is glossy and slightly thickened. Taste and adjust seasoning (more soy or salt if needed). Transfer filling to a bowl and let cool to near room temperature, then fold in the sliced scallion greens.

Prepare a small bowl of water for sealing, a plate lightly dusted with cornstarch or lined with parchment, and keep wrappers covered with a damp towel to prevent drying.

Place one wrapper on your palm or a flat surface. Put about 1 heaping teaspoon (approximately 12–14 g) of filling in the center. Be careful not to overfill — wrappers should be able to seal.

Dip your finger in the sealing water and run a thin ring around half the wrapper edge. Fold wrapper in half over filling to form a half-moon and press center to seal. Optionally pleat the edge by making small folds along the sealed rim to create a decorative, tighter seal. Repeat until all wrappers are filled (about 40 dumplings).

Steamed (soft skins)

Line a steamer basket with parchment (pierced) or cabbage leaves to prevent sticking. Arrange dumplings with space between. Bring 3 cups water in a pot or wok to a simmer, set steamer over it, cover, and steam for 8–10 minutes until wrappers are translucent and filling is hot. Remove carefully and serve.

Pan-fried potstickers (crispy bottoms)

Heat a large nonstick skillet over medium-high and add 1 tablespoon neutral oil. Arrange dumplings in a single layer, flat side down, leaving a small gap between. Fry 2–3 minutes until bottoms are golden brown. Carefully add 1/3 cup water (or vegetable stock) to the pan and immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam for 5–6 minutes until water evaporates and wrappers are tender. Uncover and cook 30–60 seconds more to re-crisp bottoms if desired. Remove and serve.

Whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon chili oil (or more to taste), 1 teaspoon sugar or maple syrup, and 1 teaspoon toasted sesame seeds. Adjust acidity/sweetness to taste. Serve alongside hot dumplings.

Serve dumplings hot with dipping sauce and optional garnishes (extra sliced scallions, chili oil).

To store: refrigerate cooked dumplings for up to 3 days in an airtight container. Reheat by pan-frying briefly or steaming. To freeze: freeze assembled uncooked dumplings on a tray until solid (about 1–2 hours), then transfer to a freezer bag for up to 3 months. Cook from frozen — add a few extra minutes to steaming or pan-steaming times.