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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/tofu-and-mushroom-dumplings-recipe/