Vegetable and Tofu Dumplings
These simple vegetable and tofu dumplings are a light, savoury and moreish. Freeze them uncooked for dumplings at the ready all the time!
Servings: 50 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.