Vegetable Tofu Chinese Dumplings – Vegan Pot Stickers

Vegetable Tofu Chinese Dumplings – Vegan Pot Stickers

Dumplings – also known as potstickers or “jiaozi” in Mandarin – are delicious wheat wrappers stuffed with vegetables and typically some pork or shrimp. My Vegetable Tofu Chinese Dumplings are the tastiest pot stickers you’ll ever try. They also happen to be vegan! They include tofu so you get a healthy dose of plant-based protein. Served with a savory dipping sauce, I dare you not to eat them all in one sitting! Chinese dumplings are very similar to Japanese gyoza. As history tells it, the Japanese borrowed the dumpling idea and adapted it slightly. The main difference is gyoza are smaller than dumplings.

Vegetable Tofu Chinese Dumplings - Vegan Potstickers recipe by Christy Brissette media registered dietitian nutritionist President of 80 Twenty Nutrition in Chicago

How to Fold Dumplings

Don’t worry, it’s not as hard as it looks! There are several different ways to fold dumplings, but I’ll show you two of my favorite.

The Easiest Way to Fold Dumplings

Place a spoonful of your filling in the center of the dumpling wrapper. Use your finger to wet the edges/circumference of the dumpling wrapper with water. Then bring up all of the outside edges to meet in the middle like a parcel. Pinch at the top.

The Best Way to Fold Dumplings

The easiest way isn’t always the best. This way is better because it holds together more effectively so none of that delicious filling escapes. Start at above with the filling in the center of the circle and by wetting the outside edges. Next, fold the wrapper in half. Start folding over the edges and crimping by folding back on each fold.

Vegetable Tofu Chinese Dumplings – Vegan Pot Stickers

Vegetable Tofu Chinese Dumplings - Vegan Potstickers recipe by Christy Brissette media registered dietitian nutritionist President of 80 Twenty Nutrition in Chicago

Vegetable Tofu Chinese Dumplings – Vegan Pot Stickers
Servings
5
Servings
5
Ingredients
Dumplings (potstickers)
Dipping Sauce
Instructions
  1. Cut your tofu in half horizontally. Place it on several layers of paper towels and put on a plate. Cover with more paper towels and another plate. Put something heavy on top (I like to use a big can of soup or a full water pitcher) and let this sit for about 15 minutes.
  2. Meanwhile, heat some avocado oil over medium heat. Saute the onion, garlic and ginger and saute until the onions are translucent. Add the carrots and cabbage and saute until soft. If there is any liquid, drain it with a colander. Stir in the hoisin sauce and cilantro.
  3. Cut the pressed tofu into ¼” cubes. Put in a bowl and add the tamari and red pepper flakes if using. Add the tofu to the vegetable mixture and mix to combine.
  4. Fill each wonton wrapper with about 1 tsp of the filling. Brush the sides with water and shape into half moons or little purses.
  5. Heat a large skillet over medium-high and spray with avocado oil. Fill with the dumplings in a single layer. Brown the dumplings on both sides and then add ¼ cup water and cover to steam.
    Once the water has evaporated, remove the dumplings and let them cool.
  6. Make your dipping sauce by combining the ingredients in small bowl. Enjoy!

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