These simple vegetable and tofu dumplings are a light, savoury and moreish! Use a bagged slaw or stir-fry mix to save time on chopping vegetables. Once prepped, I like to keep these in portioned amounts in my freezer so I can have dumplings at the ready all the time!
Everybody loves dumplings! These bite-sized packages of meat and vegetables wrapped in a chewy dough transcends cultural boundaries. Making your own dumplings at home is incredibly easy and allows you the opportunity to cater the filling to your own tastes and preferences.
Dumplings through the ages
Chinese dumplings date back over 1,800 years! Initially crafted by a physician for medicinal purposes. In an effort to combat the harsh cold temperatures, meat, black peppers and a few medicinal herbs were shredded and cooked up, and then wrapped in scraps of dough. These packages were folded to look like small ears and boiled. These are the treats that evolved into what is now a staple of Chinese cuisine.
When it comes to fillings, whatever goes!
Vegetarianism in Chinese culture has deep roots, with a strong emphasis on balance and harmony in both food and life. In Chinese cuisine, vegetables symbolise wealth, and tofu is prized for its versatility and ability to absorb flavours. Together, they create a perfect balance of textures and tastes within the confines of a delicate dumpling wrapper.
Personally, I adore meat dumplings, and will regularly opt for pork and prawn or pork and chive combinations. However tofu has the ability to carry seasonings and flavours well, and marries nicely with softened, stir fried vegetables. They yield a lighter dumpling overall, but one that doesn't not compromise on taste or flavour in any way.
Dumplings for Chinese New Year
In the realm of Chinese New Year, dumplings become more than just a beloved dish on the table. They embody tradition, symbolism, and good fortune. Families gather to make dumplings together, turning the process into a joyous, communal event. The act of folding dumplings is believed to bring wealth, and the more dumplings you make, the more prosperous your year will be. The shape of the dumpling itself resembles ancient Chinese currency – the silver or gold ingots – further reinforcing the connection between dumplings and wealth. As the Lunar New Year approaches, these vegetable and tofu dumplings offer a delicious vegetarian alternative for the table.
Freezing your dumplings
I love to have a stash of dumplings in my freezer at all times. You can cook dumplings straight from frozen. Follow these steps to freeze correctly:
- Once you've wrapped your dumplings, lay them out on a baking tray or plate. Make sure they aren't touching each other.
- Place tray in the freezer for one hour.
- After and hour, dumplings will have firmed up slightly. Only then can you gather them into portions (I like to do 10-15 dumplings at a time) and throw them into a freezer bag or container.
- Then pop back in the freezer until ready to use.
Ingredients
- Slaw salad bag (cabbage, carrot)
- Spring onion
- Ginger
- Firm tofu
- Soy sauce
- Sesame oil
- White pepper
See recipe card below for quantities.
Tips and variations
- Vegetables: to save time, I love using a bagged slaw or stir-fry mix for this recipe. You can of course use the equivalent amount of shredded vegetables like white cabbage, red cabbage, mushrooms, carrot or zucchini.
- Dumpling wrappers: if buying, opt for Gow Gee wrappers - not wonton! Alternatively, you can make your own wrappers using the dumpling wrapper recipe here.
- Freezing: after wrapping your dumplings, place them apart on a tray and freeze for one hour. Then transfer into ziplock backs or containers and back into your freezer until ready to use. The initial freezing time means they will not stick together. Dumplings can be cooked directly from frozen.
Equipment
- Wok
- Spatula
- Large bowl
- Microplane
- Small bowl
Watch the video for how I prep these dumplings for my freezer stash. If you make this one, don't forget to tag me on TikTok or Instagram. I love to see it!
Vegetable and Tofu Dumplings
Ingredients
- 20 mL vegetable oil
- 450 g bag of shredded slaw mix OR stir fry mix or use the equivalent of shredded vegetables
- 300 g firm tofu
- 2 spring onions finely chopped
- 1 tablespoon ginger minced
- 40 mL soy sauce
- 20 mL sesame oil
- 1 teaspoon white pepper
- 50 Gow Gee wrappers
Instructions
- Heat oil in a wok over high heat. Add shredded vegetables and stir-fry until softened - about 5 minutes or so. Transfer to a large bowl.
- Use your hands to crumble firm tofu. Add to the softened vegetables along with spring onions, ginger, soy sauce, sesame oil and white pepper. Stir well to combine.
- Scoop approximately one tablespoon of filling into the centre of a dumpling wrapper. Moisten half the edge with water and fold over to make a semi-circle, pressing the centre part to seal. Pleat dumpling in any way you prefer - I opt for the two pleat method which presses in both sides and seals at the back. Watch video above for examples on how to fold.
- Repeat folding with remaining wrappers and filling. Line your dumplings on a tray and freeze for one hour. Then transfer them into portions into a ziplock bag and keep in the freezer until ready to use.
To cook dumplings (fresh or frozen)
- Add 1-2 tablespoons of oil to a frypan over medium heat. Arrange dumplings in the pan and cook until the bottoms go crispy.
- Add about 65mL of water to the pan, and cover immediately with a lid. Steam for 4-6 minutes, or until dumplings are cooked through and hot. This will take longer if you are cooking from frozen.
- Alternatively: dumplings can be steamed for 12 minutes, or boiled for 7 minutes.
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