My Plantiful Cooking

menu icon
go to homepage
  • Recipes
  • Newsletter
  • About
  • Contact
  • Vegan Summer Recipes
subscribe
search icon
Homepage link
  • Recipes
  • Newsletter
  • About
  • Contact
  • Vegan Summer Recipes
×
Home » Recipes » Vegan Asian Recipes

Modified: Sep 21, 2024 · Published: Apr 16, 2024 by Jim Mee Sha · This post may contain affiliate links · Leave a Comment

Tofu Dumplings

Jump to Recipe

Filled with a savory tofu and vegetable filling, these tofu dumplings are a crowd-pleaser! They are juicy, savory, and taste much better than the frozen ones.

A plate of tofu dumplings served with soy sauce with a pair of chopsticks and 2 cups of tea beside.

These tofu dumplings are one of my favorite side dishes! They are incredibly delicious, flavorful, and easy to make once you get the hang of things. I especially love serving them with my vegetable fried rice and vegan chop suey for a Chinese-inspired dinner!

Jump to:
  • 💚Why you will love this recipe 
  • 🥟What you will need 
  • 📃Ingredient notes and substitutions 
  • 🔪How to make 
  • ✔️Helpful tips 
  • ❄️Storing suggestions 
  • ❔Commonly asked questions
  • 🍽️More vegan side dishes
  • 📖 Recipe

💚Why you will love this recipe 

  • Incredibly tasty, comforting, and are meat-eaters approved 
  • Healthy and packed with veggies and plant protein 
  • Relatively simple and easy to make 
  • Freeze well - the perfect meal prep recipe! 

🥟What you will need 

For the dumplings

Ingredients needed to make filling like tofu, carrot, cabbage, dumpling wrappers, mushrooms, and other aromatics.
Seasonings needed like shaoxing wine, sesame oil, rice vinegar, soy sauce, and sugar.

For the dipping sauce

Ingredients needed for dipping sauce like rice vinegar, soy sauce, maple syrup, and sesame oil.

📃Ingredient notes and substitutions 

  • Dumpling wrappers - I use store-bought wrappers as they are much more convenient. You can get them in most well-stocked groceries or your local Asian market. Alternatively, get dumpling wrappers online through Amazon. 
  • Tofu - Use extra-firm or firm tofu that has been drained and pressed beforehand, either using a tofu press or by stacking something heavy on top. 
  • Soy sauce - Can be substituted with tamari or shoyu. Use gluten-free ones if needed. 
  • Sugar - Any kind of sweeteners can be used, like cane sugar, coconut sugar, or maple syrup. 

🔪How to make 

Making the filling

Crumbled tofu in a white plate with a fork beside with a blue teacloth beside.

Start by crumbling your tofu into small pieces, using a fork or your hands. Set aside.

Seasonings for filling in a ramekin with a teaspoon beside.

Combine all seasonings needed to make the stir-fry sauce.

Cooked ginger and garlic in a pan.

Heat some oil in a large non-stick pan. Once heated, add garlic and ginger. Fry for a minute until fragrant. 

Sauteed vegetables in a pan with a plate of crumbled tofu beside.

Next, add cabbage, carrot, mushrooms, and a sprinkle of salt. Fry until the veggies are tender.

Pouring sauce into a pan of cooked vegetables and crumbled tofu.

Add crumbled tofu along with the stir-fry sauce. Cook until tofu is hot.

Adding green onion into a pan of tofu and vegetable filling on a white folded teacloth.

Remove from heat and stir in the green onion. Give it a taste, adding more salt if needed. Let the filling cool down slightly before wrapping the tofu dumplings.

Wrapping dumplings (by pleating)

Holding a dumpling wrapper with filling.

Start by placing a wrapper in the palm of your non-dominant hand. Place a tablespoon of filling at the center. Dip your finger in water and wet the bottom half rim of the wrapper, which is the side you will pleat. 

Folding dumpling wrapper in half.

Using your dominant hand, fold the bottom half of the wrapper over the filling to meet the top half. Pinch to seal at one end.

Pleating a dumpling.

Form a pleat and pinch to seal and secure the pleat.

Holding a pleated dumpling.

Repeat pleating until you reach the other end, and pinch to seal the dumpling completely. With the dumplings standing, lightly squish them to flatten the base.

Cooking dumplings (pan-steamed method) 

Uncooked dumplings in a pan on a folded white teacloth.

Heat some oil in a non-stick pan. Place in some of the dumplings, making sure they are not touching. Pan-fry for 2-3 minutes or until the base is golden brown.

Cooked dumplings in a pan on a white folded teacloth.

Pour in ¼ cup of water, and quickly place the lid on to trap the steam. Let it cook for 4-5 minutes or until most water evaporates. Remove the lid and let the dumplings cook for another 30 seconds to crisp up the base.

Making the dipping sauce 

Simply combine all ingredients needed. Give it a taste, adding more of any seasonings if needed. 

Save this recipe!

Email yourself a link to this page and come back later.

Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.

✔️Helpful tips 

  • Keep wrappers covered - When wrapping the dumplings, cover unused wrappers with a damp cloth to prevent them from drying out. 
  • Other ways to fold dumplings - The simplest way is the half-moon method. Simply fold the wrapper in half and tightly seal it. For other techniques, I recommend checking out this post on 10 ways to fold dumplings by Red House Spice.
  • Do not overstuff dumplings - An overfilled dumpling might not seal properly and break while cooking. 
  • Other ways of cooking dumplings - Dumplings can also be steamed in a bamboo or regular steamer for 8-10 seconds or boiled for 2-3 minutes.  
  • Dipping sauces - Other than the sauce in this recipe, you can use other condiments such as soy sauce, spicy teriyaki sauce, ketchup, or sriracha mayo.

❄️Storing suggestions 

Cooked dumplings - You can refrigerate tofu dumplings in an airtight container for 3-4 days. When ready to enjoy, simply microwave them or heat them on the stove.

Freezing uncooked dumplings - Dumplings can be frozen for 3 months, but do flash freeze them for easy storage.

Arrange dumplings on a baking sheet in one layer without touching. Place them in the freezer for a few hours or until frozen. You can now transfer them to zip-lock bags to be stored.

Reheating - Dumplings can be reheated straight from frozen. You will need to cook them for 1-2 minutes more, regardless of the cooking method chosen.

❔Commonly asked questions

Why do my dumplings fall apart?

If your dumplings break apart during cooking, they are not sealed tightly enough. Lightly wet the bottom ½ edge of your dumpling wrappers before folding them to create a more secure seal.

Other than that, you might have overstuffed your dumplings, which increases the chances of the seal breaking while cooking.

Can wonton wrappers be used instead of dumpling wrappers?

Wonton wrappers are an excellent substitute for dumpling wrappers. Due to their rectangular shape, you might have to fold them differently. The easiest way is to fold them in half and seal the edges to create a triangular shape.

Can I add dumplings to my soup?

Dumplings are a great addition to soups! Once the soup comes to a boil, add a few dumplings. Be careful not to overcrowd the pot, or the dumplings might not cook properly.

Boil for a few minutes or until they float to the surface. Repeat until all dumplings are cooked.

Can I make dumplings in the air fryer?

Cooking tofu dumplings in the air fryer makes them crispy on the outside. Before cooking, spray some cooking oil on the dumplings to ensure they crisp up properly. Then, air fry them for 8-10 minutes at 375F/190C for 8-10 minutes or until golden brown.

Dipping a dumpling in soy sauce using a pair of chopsticks with 2 cups of tea beside.

🍽️More vegan side dishes

  • A bowl of cabbage tofu stir-fry served with chopsticks with bowl of rice, green onion, and chili flakes beside.
    Quick Tofu Cabbage Stir-fry
  • Tofu egg rolls on a chopping board served with ketchup and soy sauce.
    Vegan Tofu Egg Rolls
  • A plate of stir-fry vegetables on a wooden board with bowl of rice and chopsticks beside.
    Indian Stir-fry Vegetables
  • A plate of chickpea patties served with yogurt and lemon slices.
    Vegan Chickpea Patties

If you made this recipe, leave a rating and comment below. We would love to hear from you! Subscribe to My Plantiful Cooking to get new recipes delivered straight to your inbox! Follow us on Instagram, Facebook, and Pinterest to get the latest updates. 😉

📖 Recipe

A plate of dumplings served with soy sauce with a pair of chopsticks and 2 cups of tea beside.

Tofu Dumplings

Meesha
Filled with a savory tofu and vegetable filling, these tofu dumplings are a crowd-pleaser! They are juicy, savory, and taste much better than the frozen ones.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 15 minutes mins
Total Time 45 minutes mins
Course Appetizer, Side Dish
Cuisine American, Chinese
Servings 25 dumplings
Calories 37 kcal

Ingredients
  

For the dumplings

  • ½ block extra-firm tofu drained and pressed (about 7 oz/200g)
  • 1 tablespoon soy sauce or tamari/shoyu
  • ½ tablespoon rice vinegar
  • 1 teaspoon shaoxing wine
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • ½ tablespoon minced ginger
  • 2 cloves garlic minced
  • 3 shiitake mushrooms chopped
  • 1 cup shredded cabbage
  • ½ medium carrot shredded
  • 1 stalk green onion chopped
  • salt to taste
  • 25-30 dumpling wrappers *

For the dipping sauce

  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce or tamari/shoyu
  • 1 tablespoon maple syrup or another liquid sweetener
  • 2 teaspoons sesame oil
Prevent your screen from going dark

Instructions
 

Making the filling

  • Start by crumbling your tofu into small pieces, using a fork or your hands. Set aside.
    ½ block extra-firm tofu
  • Combine all seasonings needed for the filling.
    1 tablespoon soy sauce, ½ tablespoon rice vinegar, 1 teaspoon shaoxing wine, 1 teaspoon sesame oil, 1 teaspoon sugar
  • Heat some oil in a large non-stick pan. Once heated, add garlic and ginger. Fry for a minute until fragrant.
    ½ tablespoon minced ginger, 2 cloves garlic
  • Next, add mushrooms, cabbage, carrots, and a sprinkle of salt. Fry until they are tender.
    3 shiitake mushrooms, 1 cup shredded cabbage, ½ medium carrot
  • Add crumbled tofu along with the sauce. Cook until tofu is hot. Remove from heat and stir in the green onion.
    1 stalk green onion, salt
  • Give it a taste, adding more salt if needed. Let the filling cool down slightly before moving on to wrapping the dumplings.

Wrapping the dumplings

  • Start by placing a wrapper in the palm of your non-dominant hand. Place a tablespoon of filling at the center.
    25-30 dumpling wrappers
  • Dip your finger in water, and wet the bottom half rim of the wrapper, which is the side you will pleat.
  • Using your dominant hand, fold the bottom half of the wrapper over the filling to meet the top half. Pinch to seal at one end, and start to form a pleat. Once the pleat is formed, pinch it to seal. (watch the process shot for a clearer depiction)
  • Repeat pleating until you get to the other end, and pinch to seal the dumpling completely.
  • With the dumplings standing, lightly squish them to flatten the base.

Cooking dumplings (pan-steamed method)

  • Heat some oil in a non-stick pan. Place in some of the dumplings, making sure they are not touching.
  • Pan-fry for 2-3 minutes or until the base is golden brown.
  • Pour in ¼ cup of water, and quickly place the lid on to trap the steam. Let it cook for 4-5 minutes or until most of the water evaporates, and the dumplings are semi-translucent.
  • Remove the lid and let the dumplings cook for another 30 seconds to crisp up the base. Serve vegan Chinese dumplings immediately.

Making the dipping sauce

  • Simply combine all ingredients needed. Give it a taste, adding more of any seasonings if needed.
    2 tablespoons rice vinegar, 2 tablespoons soy sauce, 1 tablespoon maple syrup, 2 teaspoons sesame oil

Video

Notes

*Dumpling wrappers - I am using store-bought ones as it is much more convenient. You can get them in most well-stocked groceries or your local Asian market. Alternatively, get dumpling wrappers online through Amazon.
 
Helpful tips
  • Keep wrappers covered - When wrapping the dumplings, cover unused wrappers with a damp cloth to prevent them from drying out. 
  • Other ways to fold dumplings - The simplest way is the half-moon method. Simply fold the wrapper in half and tightly seal it. For other techniques, I recommend checking out this post on 10 ways to fold dumplings by Red House Spice.
  • Do not overstuff dumplings - An overfilled dumpling might not seal properly and break while cooking. 
 
Storing suggestion - Uncooked dumplings can be frozen for 3 months. Flash-freeze them beforehand for easy storage. 
Arrange dumplings on a baking sheet in one layer without touching. Place them in the freezer for a few hours or until frozen. You can now transfer them to zip-lock bags to be stored.
Reheating -Dumplings can be reheated straight from frozen. You will need to cook them for 1-2 minutes more, regardless of the cooking method chosen.

Save this recipe!

Email yourself a link to this page and come back later.

Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.

Nutrition

Calories: 37kcalCarbohydrates: 6gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gCholesterol: 1mgSodium: 170mgPotassium: 41mgFiber: 0.3gSugar: 1gVitamin A: 212IUVitamin C: 1mgCalcium: 10mgIron: 0.4mg

Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.

Did you make this recipe ?Tag @myplantifulcooking on Instagram !

More Asian

  • A plate of lemongrass tofu served with chopsticks and 2 glasses of tea.
    Lemongrass tofu
  • Orange tofu served with rice and broccoli on a plate with chopsticks beside.
    Crispy Vegan Orange Chicken (orange tofu)
  • Teriyaki tofu served on a bowl of rice with a fork, chopped green onion, and sesame seeds beside.
    Teriyaki Tofu Stir-fry
  • A bowl of laksa served with a pair of chopsticks and a ceramic spoon beside.
    Creamy Vegan Laksa
5 from 1 vote (1 rating without comment)

Join the discussion ! Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




A headshot of Mee Sha leaning on a handrail.

Hi, nice to meet you! I am Mee Sha, a final-year dietetic student passionate about nutrition, cooking, and food. This blog was created to share my favorite plant-powered recipe!

More about me →

❄️Vibrant Vegan Summer Recipes

  • A stack of 4 patties on a wooden board with buns, red onion and lettuce in the background.
    Juicy Vegan Chicken Burger Patties
  • Seaweed salad on a plate on a bamboo sushi mat with a cup of tea beside.
    Japanese Wakame Seaweed Salad
  • Seitan ribs on a wooden board with newspaper beneath topped with chopped cilantro.
    Meaty Vegan BBQ Ribs (seitan ribs)
  • A plate of cucumber tomato corn salad with a fork beside.
    Tomato Cucumber Corn Salad
  • A plate of cucumber salad served with chopsticks with sesame seeds and chili flakes beside.
    Spicy Asian Cucumber Salad
  • Pasta salad in a white bowl with fork. There are cherry tomatoes and black peppercorns in the background.
    Easy High Protein Pasta Salad

💚Reader's favorites

  • A plate of chickpea pasta with a fork, cilantro and chili flakes beside.
    Creamy Chickpea Pasta Sauce
  • 2 bowls of cabbage soup with dish of sesame seeds, teacloth and a pot beside.
    Chinese Napa Cabbage Soup
  • Dipping a piece of rice paper rolls in soy sauce.
    Crispy Air Fryer Rice Paper Rolls
  • A plate of noodles served with chopsticks with another bowl of noodles, tea, and chopped green onion beside.
    Stir-fry Noodles with Oyster Sauce
  • A plate of stir-fry vegetables on a wooden board with bowl of rice and chopsticks beside.
    Indian Stir-fry Vegetables
  • PB2 cookies on a white surface with bowl of sea salt, a spoonful of peanut butter and jar of PB2 beside.
    Rich Peanut Butter Powder Cookies (PB2 cookies)

Footer

↑ back to top

About

  • Privacy Policy
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 My Plantiful Cooking

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.