Pan Fried Vegetarian Dumplings Recipe

I absolutely love this recipe because it combines the earthy flavors of shiitake mushrooms with the savory pop of soy sauce, making each bite of these dumplings irresistibly delicious. Plus, the process of folding and sealing these little parcels is so satisfying, it feels like a fun and creative DIY project in the kitchen!

There are few foods as delicious and healthful as these pan-fried vegetarian dumplings. They are stuffed with such nutritious ingredients as napa cabbage, shiitake mushrooms, and carrots.

And their flavor! They are what the food world calls “Umami bombs.” (I was told long ago that tofu can’t hold a candle to the protein in meat, but I beg to differ.

I think if you make a dish like this with a flavor component like the soy sauce and sesame oil and serve them with a little dipping sauce with rice vinegar, you have as good as anything you can get from a meat-based dumpling.)

Ingredients

Napa cabbage has a low caloric content but a high concentration of vitamins C and K.

It supplies a delightful crunch.

Shiitake mushrooms: Umami flavor, abundant in fiber and B vitamins.

Tofu that is firm: Protein from plants, low in fats, textured to complement.

Carrots: What you get is beta-carotene, and you get it in a form that’s so natural it practically begs to be converted to vitamin A.

Moreover, carrots provide sweetness in such an unassuming way that many people probably don’t think of them as sweet vegetables.

Soy sauce.

Salty and savory, it imparts flavor and depth.

Sesame oil: Contributes a nutty scent, fattening up the dumpling in richness.

Ingredient Quantities

• 1 cup Napa cabbage, finely chopped
• 1/2 teaspoon salt
• 1/2 cup carrots, grated
• 1/2 cup shiitake mushrooms, finely chopped
• 1/4 cup scallions, finely chopped
• 1/4 cup firm tofu, crumbled
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon grated ginger
• 1 garlic clove, minced
• 1 package round dumpling wrappers
• 2 tablespoons vegetable oil
• Water, for sealing and steaming

Instructions

1. In a bowl, combine the chopped Napa cabbage with 1/2 teaspoon of salt. Allow the mixture to sit for 10 minutes, then squeeze out the excess moisture from the Napa cabbage with a clean towel.

2. In a bowl for mixing, combine the cabbage that has been drained, the carrots that have been grated, the shiitake mushrooms that have been chopped, the scallions, the tofu that has been crumbled, the soy sauce, the sesame oil, the ginger that has been grated, and the garlic that has been minced.

3. Combine all components of the mixture and ensure they are thoroughly mixed.

4. Put a dumpling wrapper on a level surface. Spoon approximately 1 teaspoon of filling into the middle of the wrapper.

5. Wet the edges of the wrapper by dipping your finger in water. Create a half-moon shape with the wrapper over the filling and press to seal it, making pleats as you go, if you wish.

6. Proceed in the same manner with the other wrappers and filling until every last dumpling is constructed.

7. In a large non-stick skillet, heat 1 tablespoon of vegetable oil over medium-high heat.

8. Place the dumplings in a single layer, with the flat side down. Cook them until the bottoms are a golden brown color and crispy, which should take about 2-3 minutes.

9. Add 1/4 cup of water to the skillet and cover immediately with a lid. Reduce heat to medium, and steam the dumplings until the water has evaporated, about 3-5 minutes.

10. Take off the lid and continue cooking for 1-2 minutes more to re-crisp the bottoms. Serve hot.

Equipment Needed

1. Mixing bowls (2)
2. Knife
3. Cutting board
4. Measuring spoons
5. Grater
6. Clean kitchen towel
7. Spoon
8. Non-stick skillet
9. Lid for skillet
10. Spatula
11. Water bowl (for sealing dumplings)

FAQ

• Q: Can I make these dumplings gluten-free?Yes, you can use dumpling wrappers that are free from gluten, as well as soy sauce that is free from gluten.
• Q: How can I keep the dumplings from sticking to the pan?A: Use a pan with a non-stick surface, and be sure to heat the oil before adding the potstickers; they won’t come out right if you put them in a pan with insufficient heat. Once you’ve got them in the pan, leave them be for a minute or two.
• Q: How do I know when the dumplings are fully cooked?B: The wrappers should be translucent after steaming, and the bottoms should be golden brown. The interiors should be hot, and the vegetables should be tender.
• Q: Can I freeze these dumplings?Q: Should I freeze Tamale Pie in individual portions or as a whole?

  A: If you want to eat Tamale Pie right after making it, cook it first, then freeze it. If you’re doing batch cooking, though, and want to eat it later, freeze it in portions so you can reheat as desired.

• Q: Can I use other vegetables in the filling?Of course! You’re free to substitute or add any veggies you like—such as bell peppers, zucchini, or spinach—to make the dish your own.
• Q: How do I prevent the filling from becoming too moist?To draw out moisture, sprinkle salt on the cabbage and let it rest for a few minutes; then, before combining it with the other ingredients, squeeze it dry.
• Q: What dipping sauce pairs well with these dumplings?A simple sauce of soy sauce, rice vinegar, a dash of sesame oil, and chopped scallions works perfectly.

Substitutions and Variations

1 cup finely chopped Napa cabbage – Bok choy or savoy cabbage can be used as substitutes.
1/2 cup carrots, grated – An acceptable alternative is grated zucchini or finely chopped bell peppers.
1/2 cup finely chopped shiitake mushrooms – can be replaced with button mushrooms or oyster mushrooms.
1/4 cup firm tofu, crumbled – May replace with crumbled tempeh or finely chopped water chestnuts for texture.
1 tablespoon of soy sauce – Tamari can be used as a substitution for a gluten-free option, and coconut aminos can replace it for a soy-free option.

Pro Tips

1. Flavor Boost For an extra depth of flavor, consider marinating the mushrooms in the soy sauce and sesame oil for 10-15 minutes before mixing them with the other ingredients. This will allow the mushrooms to absorb more flavor.

2. Wrappers Keep the dumpling wrappers covered with a damp cloth or plastic wrap to prevent them from drying out while you work. Dry wrappers can be difficult to seal and may crack during cooking.

3. Filling Control Ensure the filling is not too wet, as this can cause the dumplings to burst during cooking. If needed, you can add a small amount of cornstarch to the filling mixture to bind it and absorb excess moisture.

4. Pleating Technique To create well-sealed dumplings with appealing pleats, work from the center outwards when pleating. Use your thumb and forefinger to pinch and fold the edges, ensuring a tight seal.

5. Perfect Browning For an even golden-brown bottom, gently press the dumplings down with a spatula immediately after placing them in the skillet. Once they begin sizzling, avoid moving them until they are ready to be flipped, ensuring a uniform crispy texture.