chinese dumpling appetizer

Crispy vegetable tofu dumplings are a simple Chinese recipe that is so fun to make! An irresistible vegetarian appetizer dipped in your favorite sauce.

Crispy Vegetable Tofu Dumplings

wonton wrappers

vegetable oil (divided)

ginger (minced)

onion

shiitake mushrooms

red cabbage (finely shredded)

carrots (finely shredded, roughly chopped to smaller pieces)

tofu (diced, extra firm, ¼-inch cubes)

onions

black pepper

sesame oil

soy sauce (or tamari)

Heat a large wok or skillet over medium-high heat. Add 1 tablespoon oil and allow it to heat, then add the ginger and saute for 30 seconds.

Add the onions and stir-fry for about 2 minutes, until softened. Add the mushrooms and cook for 2 minutes until tender and moisture has been removed.

Add cabbage and carrots and cook 2 minutes, until just tender. Add tofu and gently stir-fry for 1 minute.

Turn off heat and add green onions, black pepper, sesame oil, and soy sauce. Stir to combine, taste and season with more salt and pepper as needed. Transfer to a bowl and allow to cool.

Filling

If you purchased square wonton wrappers, use a 3 ½-inch round cutter to cut out a circle shape in the wrapper. Repeat with remaining wrappers. Keep covered with a damp paper towel or plastic wrap to prevent them from drying out.

Use a brush or your fingers to moisten the edges of one side of the wrapper lightly with water. Add about 2 teaspoons of filling to the wrapper.

Fold the sides together a press to create a semi-circle shape, press out any air and ensure that it sticks together. Moisten the edges on both sides of the dumpling lightly with water.

Create about 5 to 6 pleats along the edges, folding and pressing from left to right. Repeat with remaining wrappers and filling.

Assembly

Heat a nonstick pan over medium-high heat. Add 1 tablespoon of oil and heat. Carefully add about 10 dumplings or what can fit without overcrowding, and fry for 2 minutes until the bottoms are golden brown.

Reduce the heat to medium-low. Very carefully, pour in ¼ cup water into the side of the pan. The oil may splatter so do this slowly and do not hold onto the handle of the pan.

Immediately cover (I used a pan similar in size and covered as tightly as possible), and allow dumplings to steam until the water evaporates, about 3 minutes.

Remove the lid and turn up the heat to medium-high. Fry for 2 more minutes, until bottoms are brown and crisp.

Work in batches, adding another tablespoon of oil and ¼ cup water for each batch.

Dip in your favorite sauce like soy or chili.

Cooking

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Crispy Vegetable Tofu Dumplings

Top 1 chinese dumpling appetizer recipes from across the web

The most viewed chinese dumpling appetizer recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Crispy Vegetable Tofu Dumplings

The most viewed chinese dumpling appetizer recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine