Vegetable and Tofu Dumplings

These simple vegetable and tofu dumplings are a light, savoury and moreish.
Freeze them uncooked for dumplings at the ready all the time!

Servings: 50 dumplings

Author: Andrea Love

Prep Time:
45 minutes

Cook Time:
10 minutes

dumplings

Chinese

🧂 Ingredients

20 mL vegetable oil
450 g bag of shredded slaw mix OR stir fry mix

or use the equivalent of shredded vegetables
300 g firm tofu
2 spring onions

finely chopped
1 tablespoon ginger

minced
40 mL soy sauce
20 mL sesame oil
1 teaspoon white pepper
50 Gow Gee wrappers

1 Heat oil in a wok over high heat. Add shredded vegetables and stir-fry until
softened - about 5 minutes or so. Transfer to a large bowl.
2 Use your hands to crumble firm tofu. Add to the softened vegetables along with
spring onions, ginger, soy sauce, sesame oil and white pepper. Stir well to
combine.
3 Scoop approximately one tablespoon of filling into the centre of a dumpling
wrapper. Moisten half the edge with water and fold over to make a semi-circle,
pressing the centre part to seal. Pleat dumpling in any way you prefer - I opt
for the two pleat method which presses in both sides and seals at the back.
Watch video above for examples on how to fold.
4 Repeat folding with remaining wrappers and filling. Line your dumplings on a
tray and freeze for one hour. Then transfer them into portions into a ziplock
bag and keep in the freezer until ready to use.
5 Add 1-2 tablespoons of oil to a frypan over medium heat. Arrange dumplings in
the pan and cook until the bottoms go crispy.
6 Add about 65mL of water to the pan, and cover immediately with a lid. Steam for
4-6 minutes, or until dumplings are cooked through and hot. This will take
longer if you are cooking from frozen.
7 Alternatively: dumplings can be steamed for 12 minutes, or boiled for 7 minutes.