Vegetarian Tofu Dumpling

Best enjoyed while hot!
  • Prep time 30 mins
  • Cook time 5 mins
  • Yields 4
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Kitchen-Friendly Mode
  • Recipe Submitted By Chow Down Nutrition


  • 6 shitake mushrooms
  • 1/2 block pressed tofu
  • 2 carrots
  • 2 celery stalks
  • 2 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 2 Tbsp olive oil
  • 1/2 package dumpling wrappers
  • water


  • bowl
  • cutting board and knife
  • large frying pan or wok
  • spatula
  • microwave or pot for steaming
  • fork
  • bowl of water


  1. In a bowl, soak shiitake mushrooms in hot water for 30 minutes until softened, set aside.
  2. Slice tofu lengthwise. In a well-oiled frying pan, pan-fry on both sides until golden brown.
  3. Remove stems from the mushrooms. Chop the mushrooms into very small pieces (~¼-inch).
  4. Cook carrots in a microwave for 2 minutes or steam until softened; mash with fork.
  5. Chop up celery into tiny pieces (~¼-inch).
  6. Oil a large frying pan or wok, add in mushrooms, carrots, celery and soy sauce.  Stir fry for about 5 minutes until vegetables are softened.
  7. Turn off heat and add in sesame oil, mix well.
  8. Put 2 teaspoons of the prepared filling on each dumpling wrapper. Lightly wet the edge with water using your finger; close it in half while pinching the edges together.  Make pleats and press to seal the edges well.
  9. Pan-fry the dumplings until skin is golden brown on all sides; enjoy while it's hot!

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