Description
Quick and easy vegan dumplings filled with tofu and vegetables, served with chili crisp for a tasty weeknight meal.
Ingredients
Scale
- 200 g firm tofu
- 1 medium carrot, finely shredded
- 70 g cabbage, finely shredded
- 2 spring onions, finely sliced
- 2 garlic cloves, minced
- 1 tsp fresh ginger, minced
- 1 tbsp soy sauce
- 3 tbsp cornstarch
- 12 round dumpling wrappers (store-bought)
- 1 tbsp avocado oil
- 80 ml water
- 2 tbsp chili crisp
- 1 tbsp soy sauce (for serving)
- Sesame seeds (for garnish)
- Spring onions, finely sliced (for garnish)
- Sliced bell peppers (optional)
- Fresh herbs like cilantro (optional)
- A squeeze of lime (optional)
Instructions
- Crumble the firm tofu into a bowl. Mix in the shredded carrot, cabbage, sliced spring onions, minced garlic, ginger, soy sauce, and cornstarch until combined.
- Heat the avocado oil in a non-stick pan over medium heat. Roll small portions of the filling into balls and place each in a dumpling wrapper, pressing the edges to seal.
- Add the filled wrappers to the hot pan and cook for about 2-3 minutes until golden brown.
- Pour the water into the pan, cover, and steam dumplings for about 5-6 minutes.
- Serve with chili crisp, soy sauce, and garnish with sesame seeds and spring onions.
Notes
Avoid skipping the crumbling step for even texture and ensure dumpling edges are sealed tightly to prevent leaks during cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Steaming and Pan Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan dumplings, quick dinner, family-friendly recipes, chili crisp