tofu dumplings

Here’s a detailed walkthrough of how to make gluten-free crystal dumplings. You’ll likely have plenty of filling left over. Use it in fried rice or any other kind of stir fry. The dumpling skin is chewy, a bit like mochi. I highly recommend pan frying the bottoms of the dumplings so that you get the crunchy and chewy textures with each bite.

Gluten-Free Crystal Dumplings with Tofu & Vegetable Filling

extra-firm tofu (about 1/2 block)

canola oil (or any neutral oil)

(50 grams) chopped shiitake mushrooms

kosher salt

medium carrot, grated (about 1 cup)

garlic chives (Chinese chives)

ginger

gochujang (see note 1)

tamari

sesame oil

(1 cup) potato starch

(1/4 cup) tapioca flour (tapioca starch)

salt

(2/3 cup) boiling hot water (see note 2)

canola oil

water

sugar

rice vinegar

garlic,

mixing bowls

pans, plates, or bamboo steamer

parchment paper

steaming rack

Wrap the tofu with paper towels, a muslin...

Wrap the tofu with paper towels, a muslin cloth, or a cheesecloth. Place the tofu on a plate and place a weighted object (like a bowl) over the wrapped tofu. Be careful that what you place on top won’t tip over as you press the tofu. Press the tofu for 15 to 20 minutes. Then, use your hands to crumble the tofu into a bowl.

Heat 1 1/2 tablespoons of canola oil in...

Heat 1 1/2 tablespoons of canola oil in a sauté pan over medium-high heat. Add the chopped mushrooms and cook for about 2 to 3 minutes, until the mushrooms start to shrink. Season the mushrooms with a small pinch of kosher salt. Transfer the mushrooms to the bowl with the tofu. 

Add all of the other ingredients for the...

Add all of the other ingredients for the filling to the bowl and mix together. Some gochujang is spicier than others, so you may want to only use 2 tablespoons instead of 3. Set the filling aside.

Mix the potato starch, tapioca flour, and kosher...

Mix the potato starch, tapioca flour, and kosher salt in a bowl. 

Bring 1 1/2 cups of water to boil...

Bring 1 1/2 cups of water to boil into a saucepan. Measure 150 grams or 2/3 cup boiling hot water and pour it into the bowl with the flours. I usually pour 150 grams of hot water directly into the bowl. Cover the saucepan with the lid and set it aside. You may need the water again if the dough is feeling dry. 

Stir the flour and water together for about...

Stir the flour and water together for about 1 minute. By now, most of the loose flour should be gathered into small bits of dough. Drizzle 1 1/2 teaspoons of oil over the dough. 

Use your hands to start gathering and kneading...

Use your hands to start gathering and kneading the dough together. If the dough is too hot to touch, cover it with a lid and let the dough rest for 2 minutes before kneading. The dough should come together pretty easily. If the dough feels very dry even after 1 minute of kneading the dough, drizzle 1 tablespoon of the reserved hot water over the flour and knead. Continue doing this until you’ve gathered up all the bits of dough into one large lump of dough.

Transfer the dough onto a counter or surface...

Transfer the dough onto a counter or surface and knead the dough for another 2 to 3 minutes, until it is nice and smooth. You don’t need to flour the surface. The dough will feel moist but shouldn’t be overly sticky after 2 minutes of kneading. If it is feeling sticky, sprinkle some potato starch over the dough and knead it into the dough. 

While you still have warm water on hand,...

While you still have warm water on hand, make the dipping sauce. In a small bowl, combine 1 tablespoon of warm water with 1 1/2 teaspoons sugar until the sugar fully dissolves. 

Mix in the rest of the ingredients for...

Mix in the rest of the ingredients for the dipping sauce. Set the sauce aside. 

Cut off the zipper portion of a quart-size...

Cut off the zipper portion of a quart-size plastic ziploc bag. Then, cut open 2 sides of the plastic bag. The bag should now open and close like a folder. (See note 3)

Divide the dough in half, and transfer 1...

Divide the dough in half, and transfer 1 piece of dough back into the mixing bowl and cover it with a lid or damp towel. 

Cut the other half of dough into 12...

Cut the other half of dough into 12 equal pieces, about 13 to 15 grams each. Roll the pieces into small balls. Place all the small balls of dough except 1 into the bowl with the large dough half. Keep the bowl covered. Alternatively, you can leave the small balls of dough on your counter and cover them with plastic wrap to prevent them from drying.

Open up the ziploc bag. Place one ball...

Open up the ziploc bag. Place one ball of dough in the center. Cover the dough with the other side of the ziploc bag. Use the palm of your hand to flatten the dough into a disc. Using a rolling pin, roll out the dough like pie crust until the dough is about 2 to 3 inches in diameter. Then, place the rolling pin over the center of the wrapper. Press and push the dough outward in a sweeping motion, until the dumpling skin is about 3.75 inches in diameter. 

Uncover the dumpling skin and place it on...

Uncover the dumpling skin and place it on one hand. Place about 2 teaspoons of filling on the center of the skin. Pinch together the skin on the right. Using your index fingers, create a pleat and seal it over to the right. Continue making pleats and seal them over to the right until you have finished making the dumpling. (See note 4) 

Transfer the dumpling to a pan or bamboo...

Transfer the dumpling to a pan or bamboo steamer lined with parchment paper. Cover the pan or bamboo steamer with a towel to keep the dumplings from drying out.

Continue making the dumplings until you’re out of...

Continue making the dumplings until you’re out of dumpling dough. You’ll likely have a lot of filling leftover, so use it in a stir fry.

Fill a large wok with water and place...

Fill a large wok with water and place a steaming rack in the center. Make sure that the water level is below the top of the steaming rack (by about 1/4 to 1/2 inch). Bring the water to boil.

Carefully place one of the plates with the...

Carefully place one of the plates with the dumplings onto the steaming rack and cover the wok with the lid. Steam the dumplings for 5 to 6 minutes. Then, steam the rest of the dumplings.

The dumpling skin is a bit chewy in...

The dumpling skin is a bit chewy in texture. I recommend pan frying them in oil over medium-high heat for about 4 minutes to blister the bottoms. Make sure to do this in a nonstick pan to prevent the dumplings from sticking to the pan.

Serve the dumplings immediately. 

https://mediavine-res.cloudinary.com/video/upload/eg0x0mua1cclkvskub2z.mp4

Here is a demonstration of how to shape the dough for crystal skin dumplings. This is a gluten-free and vegan crystal dumpling recipe.

Gluten-Free Crystal Dumplings

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

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

Naturally colored Korean dumplings filled with black beans, tofu, and spinach. Served with a salty-sweet sesame sauce. Tender, healthy and packed with umami!

Black Bean Tofu Rainbow Dumplings

all-purpose flour

tbsp sesame oil (toasted)

onion (diced)

garlic

tsp ginger (grated)

mushrooms

spinach (chopped)

black beans (or adzuki beans)

firm tofu (finely diced, or scrambled)

soy sauce

maple syrup

turmeric

tsp sriracha

tsp 5-Spice

tbsp sesame oil

tbsp white rice vinegar

sesame seeds

Put the flour in a small bowl, slowly pour in the water (or vegetable juice) and knead until mixture forms a soft dough. If the dough seems too dry, add 1 tsp water at a time. You don't want the dough to be sticky though. Knead for 2 minutes and wrap the ball in plastic wrap. Let rest for 25-30 minutes. In the meantime, prepare the filling.

Dumpling Wrappers

Heat the sesame oil over medium heat in a large skillet. Add onion, garlic and ginger and cook until golden brown, about 5 minutes.

Add the mushrooms and chopped spinach and cook for another 5-7 minutes, until the spinach becomes soft. Stir in the black beans, diced tofu, soy sauce, maple syrup, turmeric, sriracha and 5-spice if using. Cook for 5-7 minutes, stirring regularly. Taste and adjust seasonings if needed, adding more soy sauce for saltiness, sriracha for spiciness and/or 5-spice for more flavor.

Remove from heat, transfer to a large bowl and let cool 15 minutes.

Divide the dumplings dough into 2 balls. Roll out each ball into a round as thin as you can (about 1 mm thick). I rolled out the dough between two sheets of parchment paper to make sure it doesn't stick, you can also dust with cornstarch. IMPORTANT: the dough needs to be rolled out very thin, I insist on this because otherwise, the dumplings will take longer to cook and might be doughy.

Lightly press the edges of the round with your fingers to make it thinner than the center.

Place a tablespoon of filling in the center of a wrapper. Wet your finger and run some water (not too much) around the edges of the wrapper. Fold the wrapper to form a purse-like shape, alternatively, you can shape it into a half moon if you prefer. Make sure to press with your fingers to seal the dumpling. Set aside and cover with a damp kitchen towel while you prepare the rest

Heat two tablespoons of oil in a large skillet over medium-high heat. Fry the dumplings 20-30 seconds, or until the bottom is golden brown. Lower the heat to medium heat and add 1/2 cup water. Cover immediately with a lid and let "steam" until the dumplings are tender and no water remains, about 10 minutes.

Remove from heat and serve immediately with the sesame dipping sauce.

Add all the ingredients to a small bowl and whisk until well combined. Taste and adjust seasonings if needed, if you find the sauce too salty add more water, if you prefer a sweeter sauce add more maple syrup.

Sesame Dipping Sauce

I made the filling, and since I was cooking dumplings for 25, I didn't end up making the dough. But I will say, the fermented black beans were AMAZING. Thanks for the great recipe. Everyone loved them!

I am going to make these for my 254th consecutive monthly dinner party on Wednesday and am wondering a couple of things: 

Have you ever tried rolling the dough super thin with a pasta maker?
What do you think about using fermented black beans instead, which I bought at a chinese market? 

Will let you know how they come out and tag you (only if they look fabulous!)

Hi Thomas, I tried out this recipe today and I loved it. However, mine turned out a bit too chewy. I think I didn't roll out the dough as thin as I could have. What diameter did you make them?

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Top 3 tofu dumplings recipes from across the web

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The most viewed tofu dumplings recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine