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For these dumplings, we’ll be using a mixture of tofu, mushrooms, and vegetables to create a umami and protein-packed dumpling. This is the same filling I used in my Tofu Vegetable Wonton Recipe (Vegan). 

What’s special about this recipe? 

To ensure we get a cohesive, non-crumbly filling, we’re going to:

1. Cook the vegetables and add it to a food processor with the tofu
2. Blend ¼ – ⅓ of the filling and add it back so the mixture binds together better

I recommend starting off with blending ¼ of the filling and mixing it back in. If it looks too crumbly, blend a bit more and mix it back in. We want a balance between a mixture that is binded together well, but not so blended that it’s mushy.

I will be using a spice grinder to blend the filling because it works better for blending small quantities. 

You can read more about the different methods/ingredients I tried for improving binding:

Ingredient notes:

Firm tofu: Any tofu that is labeled “firm” and packaged with water will work. Don’t use silken or soft tofu – they have too high of a water content and will be too mushy. Don’t use tofu that is not packed with water (like the “super” firm tofu), as these will be too crumbly.

Shiitake mushrooms: I recommend using dried shiitake mushrooms as they will have more flavor. Adding in these mushrooms will add texture and umami. To rehydrate, soak in just boiled hot water for at least 30 minutes.

You can substitute out the carrots/cabbage/add in additional fillings (such as mung bean noodles, corn, wood-ear mushrooms) as you wish. I recommend reducing the quantity of other vegetable fillings to keep the ratio of tofu the same – the tofu acts as a critical binder, so don’t skip this. I do not recommend removing the shallot – this adds vital flavor to the wontons as well.

For the vegetables, we will be using the food processor at the end. You only need to roughly chop it for cooking.

Wonton wrappers: Although these can be made from scratch and taste better when fresh, it’s very time consuming. If it’s your first time making wontons/working with dumpling wrappers in general, I recommend using store-bought wrappers so that you can focus on the filling and perfect your wrapping skills.

This is the brand I usually buy, and the “dumpling” style wrappers are vegan. If you are vegan – note that most dumpling wrappers labeled for wontons will contain egg.

I like using this brand because it’s a bit thicker. I don’t recommend buying any wrappers labeled “thin”, as these will likely be too thin and crack when cooking, causing the filling to spill out. In addition, as most of these wrappers have likely been sitting at the store for a while, they could be dried out and will cause your wontons to crack, too. I’ve used this brand a few times and haven’t had any issues.

This recipe will make approximately enough filling for one package of dumpling wrappers (usually 30-40 wrappers are in a pack).

Dumpling wrapping

First, I recommend using a baking tray and lining it (I use a reusable silicone liner). You will then want to dust the liner with cornstarch so the dumplings won’t stick.

In order to get the wrapper to stick to itself when folded, you’ll need to add water around the inner circumference of the wrapper. I recommend having a towel and small bowl of water next to you while you wrap. Any part of the wrapper that you get wet will get sticky, so dry your hands after wetting the circumference and/or adding the filling.

You can fold these dumplings two ways:

1: Add about 1 tbsp of filling to a wrapper.

The dumplings will taste the same even without the fancy pleats.

With the circular wrappers, you can also make wontons with the same filling. See my Tofu Vegetable Wonton Recipe (Vegan) here to see how to fold wontons.

Cover the wrapped dumplings with a dry kitchen towel while you’re wrapping the rest of them so they don’t dry out (dried out wrappers = risk of cracking).

Can you freeze these dumplings?

Yes! To freeze them:

1. Put the baking tray in your freezer. Your tray should be flat in the freezer, and no wontons should be touching each other.
2. Cover with a dry kitchen towel.
3. Let freeze for a few hours until the dumplings are mostly frozen.
4. After this, you can transfer to the container/bag you are going to store them in the freezer with.

Cooking Method

To cook the wrapper and filling but also achieve that crispy bottom, we’re going to STEAM then CRISP in the same pan.

I recommend steaming the dumplings first, then crisping the bottom. Other recipes will suggest that you crisp the bottoms then steam, but I prefer the other way around. Here’s why:

• If your dumplings stick together after being frozen, steaming first cooks the skin and makes it easier to loosen the dumplings without breaking the skin.
• If you were to brown the bottoms, then add water, if there’s any leftover oil in your pan, adding the water causes the hot oil to splatter.
• If you crisp first, then steam, the bottom gets soft during steaming at which point you end up needing to crisp the bottom again after steaming.

This is how I pan-fry my dumplings:

1. In a pan, add about ½ tbsp of oil for every 6 dumplings (more if not using a non-stick pan)
2. Add your dumplings. If using frozen, no need to thaw – add them right from the freezer. Do not separate any dumplings that were stuck together if frozen.
3. Add ¼ cup of water
4. Cover with a lid and turn the heat on to medium.
5. Let the dumplings steam for about 5-7 minutes. You want to make sure there is enough water still at the 3-4 minute mark – the water is crucial to ensure the dumplings steam (which cooks the raw flour in the wrappers), if not, add 1-2 tbsp more. You will know the dumpling wrapper is cooked when the wrapper is translucent.
6. Remove the lid. If your dumplings were stuck together from being frozen, separate them now.
7. Continue cooking for another 2-5 minutes to allow any remaining water to evaporate and the dumplings to brown on the bottom.

Serving

You can serve plain, or with a dipping sauce of your choice. I used soy sauce.

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