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Grandma's Veggie Dumplings

Grandma's Veggie Dumplings

Prep: 30 min
Cook: 30 min
Total: 1 hr
Servings: 30

Delicious tofu and mushroom dumplings recipe from my Grandma! Chinese dumplings are a lucky food to eat on Chinese New Year's Eve and I wanted to share these around this time. Full credits go towards my grandma - this is her recipe that I translated from Chinese to English.

Author run2food
by run2food
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients

Ingredients

Yield: 30 Dumplings (15 Servings)
Needed Kitchenware: Mixing bowl, small bowl, large non-stick cooking pan with lid
  • 30 dumpling wrappers
  • 2 cups cabbage, diced
  • ½ cup chives, diced
  • 1 cup firm tofu, diced
  • 6-8 Shitake mushrooms, soaked and diced
  • 1 tbsp minced ginger
  • 1 tsp salt
  • ½ tsp white pepper
  • 1 tsp mushroom stock powder
  • 2 tbsp soy sauce
  • 3 tbsp cooking oil
  • (optional) dash of vegan oyster sauce
Recipe Directions

Directions

  • Prepare, chop and add together the cabbage, chives, tofu, mushrooms, ginger, salt, pepper, mushroom stock powder, soy sauce, and 2 tbsp of the cooking oil in a large mixing bowl. Mix everything together.⁣
  • Assemble the dumplings: set up a little bowl filled with water. Use your finger to dip it in the water and moisten the edges of one side of the wrapper.⁣
  • Add 2 teaspoons of filling into the center of the wrapper. Then fold the sides of the wrapper together a press to create a semi-circle shape. Create 5 - 6 pleats along the edges. Repeat with remaining wrappers and filling.⁣
  • Pan fry the dumplings: Heat 1 tablespoon of oil in nonstick pan on medium heat. Arrange 10-12 dumplings in the pan such that they do not overlap. Fry for 2 minutes until the bottoms are golden.⁣
  • Reduce the heat to medium-low. Pour in ¼ cup water into the side of the pan (be careful as the oil may splatter). Cover the pan with a lid and allow dumplings to steam until the water evaporates, about 3-5 mins.⁣
  • Remove the lid and increase the heat to medium-high. Fry for 2 more mins until bottoms are brown and crisp.⁣
  • If you want to make more, work in batches, adding another tablespoon of oil and ¼ cup water for each batch. ⁣
  • Dip in your fave sauce to serve. My fave is: half soy sauce, half black vinegar and chili oil
Notes

Storage: in the freezer for months and cook directly from frozen (add a bit of extra cooking time).⁣

Recipe nutrition

Nutritional Information

Yield: 30 Dumplings
Servings: 15
Information per serving:
Energy: 119.4 kcal
Carbohydrate: 16.5 g
Protein: 5.8 g
Fiber: 0.6 g
Sugar: 0.6 g
Fat: 4 g
Monounsaturated Fat: 1.6 g
Polyunsatured Fat: 1.5 g
Omega-3: 0.1 g
Omega-6: 1.4 g
Saturated Fat: 0.7 g
Trans Fat: 0 g
Cholesterol: 0 mg
Choline: 9.4 mg 2% DV
Folate: 9.1 µg 2% DV
A: 80.6 IU 3% DV
B1: 0 mg 2% DV
B2: 0 mg 2% DV
B3: 0.1 mg 1% DV
B5: 0.2 mg 5% DV
B6: 0 mg 3% DV
B12: 0 mg 0% DV
C: 5.3 mg 7% DV
D: 0 IU 0% DV
E: 0.4 mg 3% DV
K: 13.1 µg 15% DV
Calcium: 76.8 mg 8% DV
Copper: 0.1 mg 6% DV
Iron: 1.6 mg 9% DV
Magnesium: 11.8 mg 4% DV
Manganese: 0.2 mg 11% DV
Phosphorus: 33.2 mg 5% DV
Potassium: 100.9 mg 2% DV
Selenium: 3.1 µg 6% DV
Sodium: 368.9 mg 25% DV
Zinc: 0.3 mg 4% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

vegan Chinese dumplings with tofu and mushrooms

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