Good vegetable dumplings aren't a compromise — mushrooms and tofu give them all the savory depth meat does. The only trick is managing moisture so the filling stays together. Makes about 30.
The filling
- 2 cups napa or green cabbage, finely chopped
- 1 cup shiitake mushrooms, finely diced (fresh or rehydrated dried)
- 200 g firm tofu, crumbled and patted dry
- 1 carrot, grated
- 2 scallions · 1 tbsp grated ginger · 2 cloves garlic
- 2 tbsp soy sauce · 1 tbsp toasted sesame oil · 1 tsp sugar · ½ tsp white pepper
Step 1: the moisture trick
Salt the chopped cabbage, wait 10 minutes, and squeeze out the water. Pat the tofu dry too. Vegetable fillings fail when they're watery — this step is the whole game.
Step 2: build the savory base
Saute the mushrooms in a little sesame oil until they release and re-absorb their moisture — this concentrates the flavor. Cool, then mix with everything else until combined.
Step 3: fill and seal
A spoonful per wrapper, press the air out, and seal the entire rim. A clean, full-edge seal keeps the filling in; a dumpling stamp crimps it in one press if you're making a big batch.
Step 4: cook
Steam 8–10 minutes, boil with the float method, or pan-fry as potstickers. Serve with soy-vinegar dipping sauce and chili crisp.
Frequently asked questions
Are these vegan?
Yes, as written — just use vegan wrappers (most are flour and water).
How do I keep vegetable dumpling filling from getting watery?
Salt and squeeze the cabbage, pat the tofu dry, and saute the mushrooms first.