I fell in love with dumplings after travelling to China for the first time―I ate them for breakfast, lunch and dinner. I desperately needed a vegan version of these in my life, and that is how this recipe came to life…
I like my dumplings boiled or steamed, but of course you can adapt this recipe if you like them fried. And don’t be afraid to play around with the spices and dumpling shapes. Get creative!
- 1 block of tofu (about 350g), crumbled
- 2 cups of shiitake mushrooms, chopped
- 4-5 garlic cloves, chopped
- 2 tbsp of soy sauce
- 1 tbsp of rice vinegar
- 1/2 tbsp of five-spice powder (if you cannot find it in stores, here is a recipe)
- 1/4 tsp of salt
- 40-50 round dumpling wrappers (thawed, if previously frozen)
1- To crumble the tofu and chop the shiitake mushrooms/garlic easily, you can place them in a food processor and pulse until everything is cut very small.
2- Place the tofu, shiitake mushrooms, garlic, soy sauce, rice vinegar, and five-spice powder in a pan at high heat. Mix often and cook for 7-8 minutes. Salt the mixture. Your filling is now done!
3- Place a cup of water near your work station, you will need it to form your dumplings by dipping your fingers in the water.
4- Place about 1 tbsp of filling in the middle of each dumpling wrapper. Wet with water all around the sides of the dumpling wrapper. This is the time to get creative with your folding! My method was to create a half moon and then to bring everything back to the centre by making small folds (as pictured). Here is a video that can show you different folding techniques.
5- Repeat until there is no more filling left.
6- Put some water to boil in a pot. Once boiling, place the dumplings in the water. They will be ready when they surface at the top (about 7-8 minutes). You can also steam them if you have a bamboo steamer.
7-Scoop them up and serve. I like to dip them in a mixture of chili oil with black vinegar. Enjoy!