Vegetable Dumplings Recipe

Prepare tofu

Press the firm tofu between paper towels or a clean kitchen towel for 10 minutes to remove excess moisture. Crumble the pressed tofu into small pieces or finely chop to a minced texture.

Prepare vegetables

Finely shred the cabbage, grate the carrot, and finely chop shiitake mushrooms and green onions. Mince the garlic and grate the ginger.

Lightly salt the shredded cabbage and place in a bowl for 5 minutes. Squeeze out as much liquid as possible from the cabbage using your hands or a clean towel — this prevents soggy filling.

Combine the crumbled tofu, drained cabbage, grated carrot, chopped mushrooms, green onions, garlic, and ginger in a large bowl. Add 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 tablespoon cornstarch, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix thoroughly until the mixture is cohesive and slightly sticky. Taste and adjust seasoning as needed.

Set up an assembly area with a small bowl of water, a clean work surface, and the wrappers. Keep the wrappers covered with a damp towel to prevent drying.

Place one wrapper on your palm or work surface. Put about 1 rounded teaspoon (approximately 10-12 g) of filling in the center of the wrapper. Do not overfill — leave a margin at the edge for sealing.

Dip your finger in the water and lightly moisten the edge of the wrapper. Fold the wrapper in half over the filling to create a half-moon shape and press to seal. Optional: create pleats along the sealed edge for a traditional look, ensuring there are no gaps. Repeat until all wrappers are filled (should make ~24 dumplings).

Heat a large nonstick or cast-iron skillet over medium heat. Add 2-3 tablespoons (about 30-45 ml) of neutral oil and swirl to coat the bottom. Arrange dumplings in a single layer, flat side down, leaving space between them. Work in batches if necessary.

Fry dumplings for 2-3 minutes without moving, until the bottoms are golden brown and crisp.

Carefully pour 1/3 to 1/2 cup (80-120 ml) water into the pan — the water should come up only a little over the bottom of the dumplings. Immediately cover the pan with a tight-fitting lid to trap steam. Reduce heat to medium-low and steam for 5-6 minutes, or until water has mostly evaporated and wrappers are cooked through.

Remove the lid and increase heat to medium-high. Let any remaining water evaporate and fry for another 1-2 minutes to re-crisp the bottoms. Transfer finished dumplings to a paper-towel-lined plate. Repeat with remaining dumplings, adding more oil as needed (use remaining oil quantity).

While dumplings cook, combine 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1/2 teaspoon sesame oil, 1/2 teaspoon chili flakes (optional), 1 teaspoon sugar or honey, 1/2 teaspoon minced garlic, 1 tablespoon finely sliced green onion, and 1 teaspoon toasted sesame seeds in a small bowl. Stir until sugar dissolves and taste; adjust acidity or sweetness to preference.

Serve the dipping sauce in a small bowl alongside the hot crispy dumplings. Garnish with extra green onion or sesame seeds if desired.