Vegan Adobo Dumplings

Savor the bold, tangy flavors of these Vegan Adobo Dumplings, a plant-based twist on a beloved culinary classic! Featuring tender homemade dough filled with a savory tofu mixture infused with garlic, soy sauce, apple cider vinegar, and aromatic bay leaf, these dumplings deliver all the depth of traditional adobo with a healthier, meat-free flair. Pan-fried to golden perfection and steamed for a delicate bite, they strike the perfect balance between crispy and tender. With the addition of fresh vegetables and a hint of sesame oil, this recipe is both wholesome and flavorful, ideal for appetizers, party snacks, or a satisfying main dish. Easy to customize and bursting with umami, these vegan dumplings are guaranteed to impress vegans and non-vegans alike.

Nutriscore Rating: 74/100

Prep Time:45 mins

Cook Time:25 mins

Total Time:70 mins

Servings: 30

Ingredients

• 2 cups all-purpose flour
• 0.75 cup warm water
• 1 teaspoon salt
• 1 block firm tofu, crumbled
• 0.25 cup soy sauce
• 0.25 cup apple cider vinegar
• 4 garlic cloves, minced
• 1 bay leaf
• 0.5 teaspoon pepper
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 1 carrot, grated
• 2 spring onions, chopped
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 0.5 teaspoon black pepper

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour and salt. Gradually add the warm water, mixing until a rough dough forms.

Step 2

Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.

Step 3

In a pan, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion, minced garlic, and grated carrot. Sauté until the onion is translucent and the carrot is softened, about 5 minutes.

Step 4

Add the crumbled tofu to the pan. Stir in the soy sauce, apple cider vinegar, bay leaf, and pepper. Cook the mixture for 5-7 minutes, allowing the flavors to meld and the liquid to reduce slightly. Remove the bay leaf.

Step 5

Remove the pan from heat and let the mixture cool slightly. Stir in the chopped spring onions, sesame oil, black pepper, and cornstarch to thicken.

Step 6

Divide the dough into 30 small pieces. Roll each piece into a ball and then flatten it into a round wrapper about 3 inches in diameter.

Step 7

Place a teaspoon of the filling in the center of each wrapper. Wet the edges with a little water, and then fold the wrapper over the filling to create a half-moon shape. Press the edges to seal, pleating as desired.

Step 8

In a large non-stick skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Arrange the dumplings in the skillet, flat side down.

Step 9

Cook until the bottoms are golden brown, about 3 minutes. Then, carefully add 1/4 cup of water to the skillet and cover immediately.

Step 10

Reduce heat to medium and steam the dumplings for about 5 minutes, or until the water has evaporated.

Step 11

Remove the lid and let the dumplings cook for an additional 2 minutes to crisp up the bottoms.

Step 12

Serve the vegan adobo dumplings warm with your choice of dipping sauce.

Nutrition Facts

Serving size	(1213.7g)

Amount per serving	% Daily Value*
Calories	1834.5

Total Fat 66.1g	0%
Saturated Fat 9.7g	0%
Polyunsaturated Fat 22.7g
Cholesterol 0mg	0%
Sodium 4798.2mg	0%
Total Carbohydrate 233.6g	0%
Dietary Fiber 20.3g	0%
Total Sugars 12.9g
Protein 79.2g	0%

Vitamin D 0IU	0%
Calcium 901.7mg	0%
Iron 23.8mg	0%
Potassium 1878.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.2%

Protein: 17.2%

Carbs: 50.6%