Vegan mushroom and tofu dumplings ❤️


This was my first ever attempt at making dumplings from scratch - my kids absolutely love dumplings so I thought it was time to try them at home!!


They are surprisingly easy to make if you use premade wrappers (I did), and didn't actually take anywhere long as I expected. They were also a lot less fiddly than you think!!


I split the recipe and froze half of them, which means we now have a quick meal ready to go for a busy weekday evening 😉

I'm a big fan of cooking in bulk and freezing half as its great having an easy meal when you're tired or don't have time to cook from scratch!!


Served with steamed brown jasmine rice, brocolli, white miso paste and sesame seeds this was a super filling super delicious meal



Recipe as follows: (makes approx 50 dumplings)

2 Tbsp sesame oil

4 cloves garlic finely chopped

2 Tbsp grated ginger

1 onion finely chopped

1 large carrot grated

2 heads Bok choy chopped coarsely

300g mushrooms chopped finely

300g tofu

3 Tbsp Soy sauce

1 Tbsp rice wine vinegar

Salt and pepper to taste

1 tsp sriracha (optional)

Premade fresh dumpling wrappers (you can find these at most Asian food stores - Or can make from scratch if you're keen!!)


Heat oil in frying pan, add onion and fry for a few min until translucent

Add ginger and garlic, cook for a minute until fragrant

Add all other veges, cook for a few minutes until soft

Crumble tofu into mix and cook for a couple of minutes until heated

Add seasoning to taste


Lay out dumpling wrappers on a lightly oiled baking tray

Spoon mix into centre of each, you don't want them over full

Fold wrapper over filling and seal edge by rubbing a bit of water along edge then press closed with fingers

Don't worry if they don't totally seal, as they go crispy with frying which stops filling from falling out


Heat frying pan with a tiny bit of oil (you don't need much, ie just enough to coat the bottom)

Place dumplings flat side down and fry on high heat for a minute or two until bottom browns


Then either fry the other side (I did), or add 1/4 cup water and cover pan with lid, and steam for about 5 min


Serve with dipping sauce (see comments) or with rice and veges

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