Bakin Dumplings Recipe

Make Dough

In a large bowl, whisk together 2.5 cups all-purpose flour, 0.5 cup whole wheat flour and 0.5 tsp salt. Gradually pour in 1.25 cups hot (not boiling) water while stirring with a wooden spoon until a shaggy dough forms. When cool enough to handle, knead on a lightly floured surface for 6–8 minutes until smooth and elastic. If dough is sticky add up to 2 tbs more flour.

Rest Dough

Shape dough into a ball, rub with 1 tbs vegetable oil, cover with plastic wrap or a damp towel and let rest at room temperature for 30 minutes. Resting relaxes the gluten so wrappers roll easily.

Roll Wrappers

Divide dough into 24 equal pieces (about 1 oz / 28 g each). Roll each piece into a small ball, then flatten with your palm. Using a rolling pin, roll each into a round about 3.5–4 inches (9–10 cm) diameter, keeping edges slightly thinner than the center. Place rounds on a lightly floured tray covered with a damp towel until ready to fill.

Prep and Roast Tofu

Preheat oven to 425°F (220°C). Press 14 oz extra-firm tofu for 15–20 minutes to remove excess water, then cut into 1/2-inch cubes. In a bowl toss tofu with 2 tbs soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tbs cornstarch and 1/4 tsp black pepper until evenly coated. Spread tofu on a parchment-lined baking sheet in a single layer. Roast 20–25 minutes, turning once, until golden and slightly crisp. Let cool briefly.

Crumble

When cool enough to handle, roughly chop or crumble roasted tofu so pieces are small and easy to fill into wrappers (about pea-sized to small cube).

Prepare Vegetables

Finely shred or thinly slice 2 cups cabbage and measure 1 cup grated carrot, 0.75 cup chopped mushrooms, and 0.5 cup thinly sliced scallions. Mince 2 cloves garlic and grate 1 tsp ginger.

Cook Vegetables

Heat 1 tbs neutral oil in a large skillet over medium-high heat. Add garlic and ginger and sauté 30 seconds until fragrant. Add carrots and mushrooms and cook 3–4 minutes until mushrooms have released moisture. Add cabbage and continue to cook another 4–5 minutes until cabbage wilts and moisture reduces. Season with 0.5 tsp salt and 0.25 tsp white pepper. Remove from heat and let cool slightly.

Remove Excess Moisture

If the vegetable mixture is wet, transfer to a fine-mesh sieve or cheesecloth and press out excess liquid. Removing moisture prevents soggy dumplings and helps wrappers seal.

Combine Filling Components

In a large bowl combine the cooled vegetable mixture, crumbled roasted tofu, 1.5 tbs light soy sauce, 0.25 cup silken tofu or tofu cream (if using) for richness, 0.5 tsp sesame oil and 0.5 tsp sugar. Mix gently until evenly distributed. Taste and adjust seasoning with additional soy sauce or salt as needed. The filling should be moist but not runny.

Fill Dumplings

Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Place one wrapper on your palm or work surface. Brush the edge with a little water (use the 2 tsp). Spoon about 1 to 1.5 tbs of filling into the center of each wrapper. Do not overfill. Fold and pleat or fold in half and press edges firmly to seal. Place filled dumplings on the prepared sheet, seam side up, spacing about 1/2 inch apart.

Brush and Top

Brush each dumpling lightly with vegetable oil or melted butter (use the 2 tbs). Sprinkle sesame seeds evenly over the tops if using.

Bake

Bake at 400°F (200°C) for 18–22 minutes until wrappers are golden and crisp at edges. If you prefer a slightly chewier top, bake 15–17 minutes. For extra color, broil for 1–2 minutes at the end, watching carefully.

Finish

Remove from oven and let rest 3 minutes before serving. The filling will be hot; allow a short cool-down so steam redistributes.

Serve baked dumplings warm. For a simple dipping sauce whisk together 2 tbs soy sauce, 1 tbs rice vinegar, 1 tsp sesame oil and a pinch of sugar and chili flakes to taste. Garnish with extra sliced scallions if desired.