Ingredients
Scale
- 1 head Napa cabbage, finely shredded
- 1 package extra-firm tofu, pressed and crumbled
- 1 package dumpling wrappers
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 3 scallions, thinly sliced
- 1/2 teaspoon white pepper
- Salt (for drawing moisture from cabbage)
- Neutral cooking oil (for pan-frying)
- Water (for steaming and sealing wrappers)
Instructions
- Step 1: Prep Cabbage – Finely shred the Napa cabbage, apply a light salt treatment to draw out excess moisture, and drain thoroughly.
- Step 2: Press Tofu – Thoroughly press extra-firm tofu to eliminate trapped water, then crumble or puree into a bowl.
- Step 3: Mix Filling – Combine the prepared cabbage, tofu, soy sauce, toasted sesame oil, ginger, garlic, scallions, and white pepper, folding gently.
- Step 4: Fill Wrappers – Place a rounded spoonful of filling in the center of each dumpling wrapper, dampen edges with water, and pleat firmly to seal.
- Step 5: Pan – Fry Dumplings – Heat neutral oil in a skillet over medium-high heat, arrange dumplings in a single layer until bottoms turn golden brown.
- Step 6: Steam to Finish – Pour a small splash of water into the skillet, cover tightly with a lid, and steam until the liquid evaporates and filling is cooked.
Notes
Keep unused wrappers covered with a damp paper towel while working to prevent them from drying out and cracking. Test filling seasoning by cooking a tiny spoonful in a small pan of water before sealing the batch.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Fry and Steam
- Cuisine: Asian-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 plate (6 dumplings)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 0 mg
Keywords: cabbage dumplings, tofu dumplings, vegan dumplings, plant-based recipe