Vegan Tofu and Veggie Dumplings - Damn Tasty Vegan (2024)

These vegan dumplings are absolutely delicious. Great to meal prep ahead of time then freeze. Made with simple and healthy ingredients like like carrots, ginger, green onions, cabbage, mushrooms and tofu.

If you're looking for some more bite-sized vegan appetizers, check out these Crispy Air Fryer Buffalo Tofu, Vegan Marinated Tofu Summer Rolls and Crispy Buffalo Cauliflower. These Vegan Deviled Eggs will also knock your socks off.

❤️ Why you'll love this recipe

• full of fresh veggies
• vegan & vegetarian
• great to meal prep
• freezer friendly
• made with simple ingredients

🍚 Ingredients and substitutions

• Extra firm tofu - I love adding tofu to these dumplings to add a bit more protein and substance. I pressed the tofu first to make sure to get excess water out, so the dumplings weren't soggy. If you want these to be soy free, just leave the tofu out. You can also use vegan chicken.
• Mushrooms - Mushrooms add an amazing umami flavor and chewiness to this recipe. Use white button, shiitake mushrooms or baby bella.
• Garlic & ginger - Mince them up finely with a knife or fine grater. This will add an amazing pop of flavor.
• Green cabbage - This is a great filler and adds a nice flavor.
• Shredded carrots - You can't go wrong with carrots. Lots of vitamins and a nice pop of color.
• Green onion - I prefer green onion to white or red. You can also use leeks.
• Toasted Sesame oil - This is a must for this recipe. This adds an amazing flavor.
• Soy sauce - Adds a little bit of sodium. Use low sodium if you're tryin to cut back.
• Vinegar - I used apple cider vinegar because that's what I had on hand. But use rice vinegar if you have it. This helps balance all of the flavors.
• Vegan wonton wrappers or dumpling wrappers - I used the square wonton wrappers that I found at the grocery store, near the tofu. You can also always find them at an asian market. Using store-bought wrappers makes this recipe a bit easier.

👩‍🍳 Helpful tips

🥟 How to fold square dumpling wrappers

You can make all sorts of different shapes, but here is how to fold them into a half-moon shape.

Step one: Get a small bowl of water. Lay the wrapper out flat on your hand. Get the edges slightly wet by dipping your index finger into a little water and running them along the edges of the wrapper.

Step two: Add a teaspoon of the dumpling filling to the middle of the wrapper.

Step three: Fold the dumpling in half over the vegetable filling and press the edges shut.

Step four: Grab the bottom two edges of the wrap, and get them wet.

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Step five: Bend them in towards each other, let them overlap. Press down on the bottom two edges so that they stick together. Set the dumplings aside on a large tray or sheet pan, making sure they don't touch and stick together.

🍜 History of dumplings

• According to Chinese legend, dumplings (also called jiaozi) were first created by a healer about 1800 years ago named Zhang Zhongjian. (1)
• He noticed that many villagers were suffering from frostbite, especially around their ears.
• He wrapped up some meat, vegetables and healing herbs into some dough, and folded them to look like ears.
• The villagers loved them so much, they continued to make them well into the spring.
• Many Chinese people still make traditional dumplings to bring good luck, fortune and prosperity into the new year.

❄️ Storing tips

Since it takes too long to wrap up these dumplings, I make a big batch and then freeze them. They freeze incredibly well.

To freeze dumplings, spread them out, uncooked, on a lined baking sheet with some parchment paper in a single layer. Freeze for one hour. Then put them all in a freezer friendly zip loc bag. They will last 3-5 months in the freezer.

♨️ Serving suggestions

These taste amazing topped with sesame seeds and green onions.

Dip these delicious dumplings into your favorite dipping sauce, like soy sauce or ponzu sauce. Add a little chili oil or red pepper flakes to add some heat.

Serve these with a side of steamed bok choy, veggie stir fry, Chinese soup, or this delicious sticky maple miso tofu or this sesame ginger tofu.

🥄 How to cook frozen dumplings

This is entirely up to your taste preference, choose whichever method you like. Steaming is a little healthier and will make fluffy dumplings, and pan frying will make them crispier and richer in flavor.

To steam

Add dumplings to a steamer basket. It helps if the basket is lined or lightly oiled, so they don't stick to the pan. You can also lightly spray the basket. Get the water to boil, then steam for 5-8 minutes, covered.

To pan fry

To make pan-fried dumplings, add 1-2 tablespoons of neutral tasting oil to a large skillet on medium heat. Let the pan heat on medium low heat for at least five minutes. Add the dumplings to the hot pan. After about 5-8 minutes, or until they're lightly brown and crispy, move them around a little.

Then, add a small amount of water, maybe ¼ of a cup, and pour it in. Cover with a lid for 5 minutes. Let the dumplings crisp back up.

To boil

Bring a large pot of water to a boil. Drop the dumplings in the hot water once the water is boiling. Boil for about 5-8 minutes.

❓ Recipe FAQs

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