Mushroom and tofu dumplings are a delicious and satisfying vegetarian dish that’s perfect as an appetizer, snack, or even a light meal. These little parcels of joy are packed with savory, umami flavors and offer a delightful contrast of textures, from the soft and creamy filling to the delicate dumpling wrapper. Whether you’re a seasoned vegetarian or simply looking to incorporate more plant-based meals into your diet, this recipe is a must-try. It’s easier than you think, and the results are absolutely rewarding!
Ingredients for Mouthwatering Mushroom and Tofu Dumplings
For the Filling:
- 1 tablespoon vegetable oil
- 1 cup chopped mushrooms (shiitake, cremini, or a mix)
- 1/2 cup crumbled firm tofu, pressed to remove excess moisture
- 1/4 cup finely chopped green onions
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon grated fresh ginger
- 1/4 teaspoon black pepper
For the Dumplings:
- 30 round dumpling wrappers (You can find these at most Asian grocery stores or the international aisle of larger supermarkets)
- 2 tablespoons water, for sealing the dumplings
- Dipping sauce of your choice (soy sauce, chili oil, vinegar, etc.)
Tools You’ll Need:
- Large skillet
- Mixing bowls
- Small bowl for water
- Steamer basket
