These easy to make dumplings look rather impressive. They also happen to be vegan, but if you wish you can add other flavours to the mix such as oyster sauce, fish sauce, or replace the tofu with an alternative source of protein.
If you want, you can also make a large batch of dumplings and freeze them. Simply line a baking tray with baking parchment and arrange the dumplings so they don’t touch. Freeze and then place into bags for up to 3 months. You can cook them straight from frozen, just add an extra few minutes onto the steaming time to make sure they are piping hot in the centre.
These little dumplings are delicious served with a simple dipping sauce made from soy sauce, sesame oil and rice wine vinegar. You can also add other flavours such as chilli, spring onion or sesame seeds. Alternatively, they are amazing dipped in some shop bought hoisin sauce!
Serves 3 as a starter
- 1 portion of dumpling skins
- 2 dried shiitake mushrooms, soaked and finely diced. Reserve the soaking liquid
- 100g firm tofu
- 30g cabbage, finely sliced
- 30g carrot, finely diced
- 30g bamboo shoots, finely sliced
- 1 spring onion, finely chopped
- 10g coriander, finely chopped
- 1/2 tsp fresh ginger, very finely diced
- 1 tsp sesame oil
- 1 tsp Shaoxing wine
- 2 tsp light soy sauce
- 1 tsp cornflour
- 1/2 tsp rapeseed oil
- Mix all of the ingredients, except the rapeseed oil, and 2 tablespoons of the reserved shiitake mushroom liquid together. Gently heat in a pan or wok till the cabbage has softened and the liquid has become slightly thick so it coats all the ingredients, about 2-3 minutes. Add extra mushroom liquid if needed.
- Allow the mixture to cool to room temperature.
- Take 1 dumpling skin and fill it with a heaped teaspoon of the mixture. Pinch the end and then pleat the top half of the skin onto the bottom half of the skin to create a slight crescent shape.
- Add the rapeseed oil to your frying pan to stop the dumplings from sticking, and arrange them so they have at least 1 cm between each dumpling. You may need to cook them in batches depending on the size of your pan.
- Cook for 2-3 minutes over a low-medium heat so they are golden on the bottom. Then add hot water to cover the bottom third of the dumpling and immediately cover with a lid to steam the dumplings.
- After 5 minutes, remove the lid and allow any remaining liquid to evaporate off, allowing the bottoms to crisp for 1 minute.
- Remove the dumplings onto a plate and enjoy hot with a dipping sauce of your choice.
Per serving: 230kcal/ 5.8g fat/ 1.3g saturated fat/ 33.2g carbohydrates/ 3.6g fibre/ 9.7g protein