Dumplings have been a symbol of good fortune and togetherness in Chinese culture for centuries — little pockets of flavor that bring people around the table. Traditionally served during Lunar New Year and family celebrations, their shape resembles ancient gold ingots, a sign of prosperity for the year ahead. While the fillings can vary from region to region, the joy is always in the process: chopping, seasoning, folding, and sharing. These veggie dumplings bring that tradition into a weeknight-friendly recipe, loaded with carrots, broccoli, napa cabbage, shiitake mushrooms, tofu, scallions, and sweet corn. Seasoned simply with soy sauce and sesame oil, then steam-fried for the perfect crispy-bottomed, tender-topped texture, these dumplings deliver comfort, nutrition, and a taste of heritage — all in one perfect bite.
Chinese Vegetable Dumplings with Tofu and Mushrooms
Equipment
- nonstick pan with a lid
Ingredients
- 1 garlic clove
- 1 small carrot
- 1 head of broccoli florets removed and reserved for another use
- 1 napa cabbage leaf diced small
- 6 shitake mushrooms diced small
- 8 oz firm tofu diced into 1/4 in cubes (about half a package)
- 1/2 cup frozen corn kernels
- 1 tsp sesame oil
- 2 tbsp soy sauce
- 1 package frozen wonton skins 3.5 in square or circle
- olive or avocado oil for frying
Instructions
- in a small blender or food processor, mix together garlic clove, carrot and broccoli stems until finely ground.
- In a mixing bowl, add carrot and broccoli mixture as well as the rest of the filling ingredients. Mix to combine.
- Set up a small bowl with cold water. Remove one wonton skin from the package at a time. Place a heaping teaspoon of the mixture in the center of the wonton; place your finger in the water and slightly wet the edges of half the wonton; fold over the other side to create a triangle shape, line up the corners and squeeze the edges together tightly. Repeat this process until the wonton skins are used up.
- To cook the dumplings, place a non-stick pan over medium high heat and add a small amount of oil to just coat the bottom of the pan. Add dumplings to the pan, making sure not to over crowd them. Cook about 3 minutes per side, so that they get a crunchy layer. Pour about 1/4 cup of water into the pan and close the lid. Let the water steam the dumplings and evaporate, about 2-3 minutes. Once you stop hearing the sizzling sound, remove dumplings from the pan and repeat the process until all of them are cooked through.