Tofu and Mushroom Dumplings Recipe

Introduction

These tofu and mushroom dumplings are a delightful vegetarian treat, combining tender tofu with savory shiitake mushrooms and crisp cabbage. Wrapped in a homemade dough, they steam to perfection for a delicious appetizer or light meal.

Ingredients

• 3 1/8 cups (378g) King Arthur Unbleached All-Purpose Flour
• 3/4 teaspoon table salt
• 1 cup plus 2 tablespoons (255g) boiling water
• 1 1/2 cups (106g) shredded Napa cabbage, or 1 cup (71g) shredded regular cabbage
• 3/4 teaspoon table salt, divided
• 2 tablespoons (25g) vegetable oil, divided
• 2 cups (142g) diced shiitake mushrooms
• 1 teaspoon garlic, finely minced
• 1/4 teaspoon white pepper or black pepper
• 6 ounces (170g) extra-firm tofu, pressed to remove moisture
• 1/4 cup (25g) scallions, finely sliced
• 1 tablespoon soy sauce
• 1 tablespoon (14g) water
• 1 1/2 teaspoons sesame oil
• 1 1/2 teaspoons granulated sugar
• 1/4 teaspoon fresh ginger, finely minced

Instructions

1. Step 1: In a medium bowl, whisk together the flour and salt. Place a wet towel under the bowl to keep it stable. Gradually add the boiling water while stirring with chopsticks or a spatula until the mixture is shaggy and the water is evenly incorporated.
2. Step 2: When the dough is cool enough to touch, knead it by hand until smooth and taut, about 5 to 10 minutes. It should be firm, not sticky. Add a little flour if necessary. Place the dough in an airtight container and rest at room temperature for 15 to 30 minutes.
3. Step 3: If using Napa cabbage, rinse and pat dry. Sprinkle with 1/4 teaspoon salt and let sit 10–15 minutes to release water, then squeeze out liquid. Skip this if using regular cabbage.
4. Step 4: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms and garlic, season with remaining salt and pepper, and cook 3–4 minutes until mushrooms shrink and brown. Combine with cabbage and wipe skillet clean.
5. Step 5: Crumble the pressed tofu into pea-sized pieces. Heat remaining tablespoon oil in skillet and cook tofu over medium-high heat until golden, about 4–5 minutes.
6. Step 6: In a small bowl, whisk scallions, soy sauce, water, sesame oil, sugar, and ginger. Add to tofu and cook 2–3 minutes until tofu absorbs the sauce. Combine tofu mixture with cabbage and mushrooms.
7. Step 7: Divide dough into six pieces. Roll each piece into a 1-inch diameter cylinder, cut into 6–8 pieces. Roll each piece into a 3 1/2″ to 4″ circle, thinning the edges. Flour and cover the wrappers.
8. Step 8: Place 2–3 teaspoons filling in the center of each wrapper. Dampen one edge, fold into a half-moon, and press firmly to seal. Optionally, pinch corners for a rosebud shape.
9. Step 9: Prepare a pot with a steamer basket or bamboo steamer. Bring 2 inches of water to a boil, ensuring the basket doesn’t touch the water. Line the basket with parchment paper.
10. Step 10: Arrange dumplings in the steamer without touching. Cover and steam over gently simmering water for about 6 minutes, until wrappers are tender and filling is cooked through.
11. Step 11: Serve warm. Refrigerate leftovers for several days or freeze for longer storage.

Tips & Variations

• Using Napa cabbage and salting it beforehand prevents soggy dumplings by removing excess moisture.
• For a richer flavor, add a splash of toasted sesame oil to the filling mixture.
• Try substituting shiitake mushrooms with cremini or portobello for a different taste.
• Freeze uncooked dumplings on a parchment-lined tray before storing in bags to prevent sticking.

Storage

Store leftover cooked dumplings in an airtight container in the refrigerator for up to 3 days. Reheat by steaming until warmed through or pan-fry for a crispy texture. For longer storage, freeze uncooked dumplings for up to 2 months and cook from frozen, adding a few extra minutes to the steaming time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cabbage instead of Napa cabbage?

Yes, you can substitute regular cabbage, but skip the salting step since it has less water. The texture will be slightly different but still delicious.

How do I prevent dumplings from sticking to the steamer?

Line the steamer basket with parchment paper with holes poked or use cabbage leaves. Also, make sure the dumplings don’t touch each other while steaming.

Tofu and Mushroom Dumplings Recipe

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5 from 101 reviews

Delicious homemade tofu and mushroom dumplings with a tender dough wrapper and a savory filling of shiitake mushrooms, tofu, Napa cabbage, and aromatic seasonings. These dumplings are steamed to perfection, offering a delightful texture and rich umami flavor, perfect as an appetizer or main dish.

• Author: Clara
• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Yield: About 36 dumplings 1x
• Category: Appetizer
• Method: Steaming
• Cuisine: Asian, Chinese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 3 1/8 cups (378g) King Arthur Unbleached All-Purpose Flour
• 3/4 teaspoon table salt
• 1 cup plus 2 tablespoons (255g) boiling water

Filling

• 1 1/2 cups (106g) shredded Napa cabbage, or 1 cup (71g) shredded regular cabbage
• 3/4 teaspoon table salt, divided
• 2 tablespoons (25g) vegetable oil, divided
• 2 cups (142g) diced shiitake mushrooms
• 1 teaspoon garlic, finely minced
• 1/4 teaspoon white pepper or black pepper
• 6 ounces (170g) extra-firm tofu, pressed to remove moisture
• 1/4 cup (25g) scallions, finely sliced
• 1 tablespoon soy sauce
• 1 tablespoon (14g) water
• 1 1/2 teaspoons sesame oil
• 1 1/2 teaspoons granulated sugar
• 1/4 teaspoon fresh ginger, finely minced

Instructions

1. Make the dough: In a medium bowl, whisk together the flour and salt. Place a wet towel under the bowl to stabilize it, then slowly add the boiling water while stirring with chopsticks or a spatula until the mixture is shaggy and water incorporated.
2. Knead the dough: When cool enough to handle, knead the dough by hand for 5 to 10 minutes until smooth and taut but not sticky; add flour if necessary to prevent sticking.
3. Rest the dough: Place dough in an airtight container or bag and let rest at room temperature for 15 to 30 minutes or refrigerate up to 1 day for better texture.
4. Prepare the cabbage: If using Napa cabbage, rinse, dry, sprinkle with 1/4 teaspoon salt and let sit for 10 to 15 minutes to wilt and release water. Squeeze out excess liquid. Skip this step for regular cabbage.
5. Cook mushrooms: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms and garlic, season with remaining salt and pepper, and cook for 3 to 4 minutes until mushrooms are golden; add mushrooms to cabbage and clean skillet.
6. Cook tofu: Crumble tofu into pea-sized pieces. Heat remaining 1 tablespoon oil in skillet over medium-high heat. Add tofu and cook for 4 to 5 minutes until lightly golden.
7. Add seasoning to tofu: In a small bowl, mix scallions, soy sauce, water, sesame oil, sugar, and ginger. Add to tofu and cook 2 to 3 minutes until tofu absorbs the sauce.
8. Combine filling: Mix tofu with cabbage and mushroom mixture thoroughly and set aside.
9. Divide dough and roll out wrappers: Divide dough into six pieces, roll each into a 1″ cylinder, and cut into 6-8 pieces. Roll each piece into 3 1/2″ to 4″ circles, thinner at edges. Flour and cover to prevent drying.
10. Fill and shape dumplings: Place 2 to 3 teaspoons filling in center of each wrapper, moisten half the edge, fold over and press to seal. Optionally pinch edges into rosebud shapes.
11. Prepare steamer and steam dumplings: Fill a pot with 2″ of water and bring to boil with steamer basket or bamboo steamer lined with parchment. Arrange dumplings so they don’t touch. Cover and steam over gentle simmer for about 6 minutes until dough is cooked and filling heated through.
12. Serve: Serve dumplings warm. Refrigerate leftovers for several days or freeze for longer storage.

Notes

• Pressing the tofu before crumbling ensures all excess moisture is removed for better texture.
• Salting and squeezing Napa cabbage prevents soggy dumplings by removing excess water.
• If you prefer thinner or thicker dumpling skins, adjust the number of dough pieces accordingly when cutting wrappers.
• Use parchment paper in your steamer to prevent sticking and make cleanup easier.
• Leftover dumplings can be frozen uncooked; re-steam or pan-fry directly from frozen.

Keywords: tofu dumplings, mushroom dumplings, steamed dumplings, vegetarian dumplings, homemade dumplings, shiitake mushrooms, Asian appetizer