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Chinese Vegetable Dumplings with Tofu
Dumplings… they are by far one of the most popular foods around the world. And one of my personal favorites! I recently just perfected the recipe for my dumplings and I simply couldn’t wait to share it with you. So here it is!
I thoroughly enjoy the process of making dumplings. It calms me, takes me to my happy place. Dumplings for me are like yoga for those yoga loving people. I don’t do yoga nor do I have the time with a 3-year-old running around my feet. But we all need a happy place. Mine lies within dumpling making.
As much as I enjoy the sound of my knife hitting the chopping board while preparing my vegetables, the other day I thought I would experiment with using a food processor for the filling. Boy oh boy, did it work a treat. It makes the process so much easier. And fun. So, keep that in mind while preparing your own dumplings.
To make this recipe, you will need 14 ingredients and 60 minutes. In saying that, the time you require could be considerably less depending on how you are preparing your dumplings. As mentioned earlier, a food processor makes the process a lot easier but it also makes it quicker. You may find that if you make more or less dumplings than we have listed (this time leaves room to make 4 servings) than this will also alter your time required. Regardless of how much time it may take, remember to have fun while making them!
We start off by adding bok choy, cloud ear fungus, carrot, shiitake mushrooms, and firm tofu. Together, these ingredients offer a good source of protein, dietary fiber, all 8 essential amino acids, vitamin K, potassium, vitamin D, and vitamin B6. We then add some soy sauce, rice vinegar, scallion, sesame oil, gyoza wrappers, and garlic which provides us with taste, texture, and some added nutrition.
The Chinese vegetable dumplings with Tofu is the perfect meal for lunch or dinner because it’s:
- Incredibly delicious!
- High in protein – 19g per serve.
- A good source of fiber – 9g per serve.
- Fun for the whole family to enjoy.
To store any dumplings you may have left, simply place them into an airtight container and pop them into the fridge for up to 48 hours. Cook them before consuming.
And that sums it up for today’s recipe. I hope you enjoy it and be sure to let me know what you think in the comments below! See you next time!
Liked this recipe? Why not head over and check out our Tempeh and Spinach Stir Fry with Potato or our Swabian Potato Salad recipes for more exciting ideas.
Ingredients
For the filling
- 7 oz baby bok choy (washed and really thinly sliced)
- 6½ oz carrot (grated)
- 5 pieces cloud ear fungus (soak in water and really thinly sliced)
- 2 dried shiitake mushrooms (soak in water and really thinly sliced)
- 7 oz extra firm tofu (crumbled into really small pieces)
- 1 tsp light soy sauce
- 1 medium scallion (really thinly sliced)
- 1 tsp toasted sesame oil
For the gyoza
- 50 gyoza wrappers
- 2 tbsps sunflower oil
- 10 tbsps water
For the sauce
- 2 cloves garlic (minced)
- 4 tbsps light soy sauce
- 4 tbsps rice vinegar
Directions
- Soak the dried mushrooms first before you start preparing the other ingredients.
- After that start chopping the baby bok choi and put it into salt water to extract water from the plant (1 Tsp salt and enough water to cover the chopped vegetables).
- Heat up the sesame oil in a frying pan and roast the chopped fungi and the crumbled tofu for about 3 minutes.
- Heat up the sesame oil in a frying pan and roast the chopped cloud ear fungi and the crumbled tofu for about 3-5 minutes and add the amount of soy sauce for the filling.
- Use a bowl and mix the filling ingredients.
- To prepare the dumpling add some filling (not too much) and wet half of the wrapper with your finger.
- To close the dumpling, put it into your hands and start from the middle and press the edges together with your fingers.
- Heat up a the frying oil in a pan and add 25 dumplings and fry from both sides for 1 minute.
- For a big pan and 25 dumplings add 5 TBS of water and immediately close the lid to steam the dumpling until all the water is gone for about 2-3 minutes.
- Be careful when you take out the dumpling from the pan.
- Serve the dumpling with sauce on the side, enjoy!
Nutrition Facts
Total servings 4
| Amount Per Serving | ||
|---|---|---|
| Calories 472 | From Fat 109 | |
| % Daily Value* | ||
| Total Fat 12g | 18.7% | |
| Saturated Fat 1g | 7.3% | |
| Trans Fat 0g | ||
| Cholesterol 9mg | 3% | |
| Sodium 1734.08mg | 72.3% | |
| Total Carbohydrate 72g | 23.9% | |
| Dietry Fiber 9g | 34.1% | |
| Sugars 4g | ||
| Protein 19g | 37.9% | |
| Vitamin A 4µg | ||
|---|---|---|
| Vitamin B-12 0.74µg | 12.3% | |
| Vitamin B-6 0.52mg | 26.1% | |
| Vitamin C 26.28mg | 43.8% | |
| Vitamin D 52.88IU | 13.2% | |
| Vitamin D2 0.07µg | ||
| Vitamin D3 0µg | ||
| Vitamin E 3.18mg | 10.6% | |
| Vitamin K1 36.96µg | 46.2% | |
| Calcium 256.96mg | 25.7% | |
|---|---|---|
| Copper 0.32mg | 16% | |
| Folate 138.52µg | 34.6% | |
| Folic Acid 69µg | ||
| Iron 5.63mg | 17.4% | |
| Magnesium 52.04mg | 13% | |
| Manganese 1.08mg | 54% | |
| Niacin 7.53mg | 37.7% | |
| Pantothenic acid 0.7mg | 7% | |
| Phosphorus 225.35mg | 22.5% | |
| Potassium 493.05mg | 14.1% | |
| Riboflavin, 0.76mg | 44.8% | |
| Selenium 32.17µg | 46% | |
| Sodium 1734.08mg | 72.3% | |
| Thiamin, 0.59mg | 39.5% | |
| Zinc 1.25mg | 5.6% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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