Cabbage tofu dumplings – who wants to share some with me?
I made these on the last day of the Lunar New Year, celebrating with some dumplings filled with simple veggies, crimini mushrooms, and tofu. Using the same dumpling wrapper brand from my last recipe with a different pleating technique this time – crescent moon shaped. The flat bottom is best for potsticker or gyoza styled dumplings.
These vegan dumplings include cabbage and carrots | image/WoonHeng
- 1 package of dumpling wrapper
- 1 package of firm tofu, drained and mashed
- 1 1/2 cups of chopped cabbage
- 2 carrots, chopped
- 4 scallions, chopped
- 1/4 cup of chopped crimini mushrooms
- Sesame oil, see measurement below
- Salt and white pepper to taste
- In a heated pan with 1 tsp oil, stir fry tofu until lightly brown, push to the side of the pan.
- Then add a little more oil, carrot, cabbage, mushrooms, and scallions and sauté until cabbage is soft, about 3 mins. Season with salt and white pepper.
- Set up your wrapping station with a bowl of water, wrapper, and mixture ready. Moisten side of wrapper with water, and place a dollop of mixture in the middle of your wrapper, pleat to seal.
- Repeat until you are done with your mixture and then pan fry them. *Pan fry method: In a heated pan with 1/2 tsp oil, place dumpling, bottom side down and cook until brownish, add enough boiling water to cover part of the dumpling, cover lid. Turn heat to low-medium and let simmer until all water is absorbed.
- Serve warm with hoisin and chili sauce. Enjoy.
Need more dumplings in your life? We feel you. These vegan corn dumplings are served in coconut corn broth. Made by Wicked Healthy, they make for a great finger food or starter. The recipe includes cashews, garlic, and green onions and the plant-based broth is made by simmering corncobs in coconut milk with lemongrass and other aromatics. Place the dumplings in the broth along with some drops of chile oil and a few Thai basil leaves, and dig in!
For more recipes like this, try this vegan lo mein, it tastes just like your favorite Chinese take-out. The recipe features napa cabbage, carrots, red onions, shiitake mushrooms, and soy sauce, but feel free to include your favorite veg. You can even add cubed tofu or seitan to make the dish a tad more exciting, and as well as a tasty dinner, you’ve now got drool-worthy leftovers for the next day. Win!
This vegan tantan ramen (or Dandan ramen) is a Chinese-Japanese fusion noodle dish. With garlic, ginger, onions, pak choi, and tofu, the meal unites creamy sesame flavors with the heat of chilies. Brown rice miso paste, tahini, and soy sauce help make the dish a must-have for your next Netflix night in.
If you’re seeking more vegan Asian recipes, look no further. This plant-based Singaporean chow mein takes less than 30 minutes to make. Think: baby corn, spring onions, sugar snap peas, and red peppers (but again, add whatever you like). This one-pot recipe can be served with hot sauce for some kick, tofu for additional protein, or sesame seeds for some added crunch. Enjoy any night of the week for any occasion. You’ve earned it.
This recipe was republished with permission from WoonHeng.