Vegan Pork Dumplings

Discover the perfect plant-based twist on a classic favorite with these Vegan Pork Dumplings, a delightful fusion of authentic flavors and wholesome ingredients. These handmade dumplings feature a savory filling made from crumbled extra-firm tofu, earthy shiitake mushrooms, crunchy cabbage, and sweet carrots, all seasoned with garlic, ginger, soy sauce, and sesame oil. Wrapped in tender, homemade dough, each dumpling is pan-fried to golden perfection and steamed for that irresistible balance of crispy and chewy textures. Ready in just an hour, this recipe is ideal for impressing guests or savoring a comforting meal at home. Whether you pair them with a tangy soy dipping sauce or spicy chili oil, these vegan dumplings promise to be every bit as satisfying as their traditional counterparts. Perfect for vegan recipes, plant-based appetizers, and homemade dumpling ideas, this dish is your gateway to a deliciously cruelty-free culinary experience!

Nutriscore Rating: 77/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups All-purpose flour
• 0.75 cup Boiling water
• 14 oz Extra firm tofu
• 1 cup Shiitake mushrooms
• 1 cup Green cabbage
• 1 cup Carrots
• 3 cloves Garlic
• 1 tbsp Ginger
• 3 tbsp Soy sauce
• 2 tbsp Sesame oil
• 2 stalks Scallions
• 1 tbsp Cornstarch
• 1 tsp Salt
• 0.5 tsp Pepper

Directions

Step 1

To make the dough, place the flour in a large bowl. Gradually stir in the boiling water with a wooden spoon until well combined.

Step 2

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth. Cover with a damp cloth and let rest for at least 30 minutes.

Step 3

For the filling, start by squeezing excess water from the tofu and crumble it into small pieces.

Step 4

Finely chop the shiitake mushrooms, green cabbage, and carrots. Mince the garlic and ginger.

Step 5

In a large pan over medium heat, add 1 tablespoon of sesame oil. Saute the garlic and ginger for about a minute until fragrant.

Step 6

Add the crumbled tofu, mushrooms, cabbage, and carrots to the pan. Stir in the soy sauce, salt, and pepper.

Step 7

Cook the filling for 6-8 minutes, stirring frequently, until vegetables are cooked and any liquid has evaporated. Remove from heat and stir in chopped scallions and cornstarch.

Step 8

Divide the dough into four pieces. Roll each piece into a long rope about 1 inch in diameter, then cut into 12 portions.

Step 9

Roll each portion into a ball, then flatten with your palm before rolling out into a 3-inch round wrapper using a rolling pin.

Step 10

Place a tablespoon of filling in the center of each wrapper. Fold the wrapper in half and pinch edges to seal into a half-moon shape, pleating as necessary.

Step 11

Heat the remaining tablespoon of sesame oil in a large non-stick pan over medium heat. Add dumplings in batches without overcrowding.

Step 12

Cook for about 3 minutes, until the bottoms are golden. Add 1/4 cup of water to the pan and cover.

Step 13

Let the dumplings steam for about 5 minutes, or until water has mostly evaporated.

Step 14

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

Step 15

Serve the dumplings hot with your choice of dipping sauce, such as soy sauce or chili oil.

Nutrition Facts

Serving size	(1199.3g)

Amount per serving	% Daily Value*
Calories	1865.7

Total Fat 65.9g	0%
Saturated Fat 9.6g	0%
Polyunsaturated Fat 11.9g
Cholesterol 0mg	0%
Sodium 4259.0mg	0%
Total Carbohydrate 227.8g	0%
Dietary Fiber 23.8g	0%
Total Sugars 13.3g
Protein 96.2g	0%

Vitamin D 12.6IU	0%
Calcium 2861.6mg	0%
Iron 24.1mg	0%
Potassium 2209.2mg	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: 31.4%

Protein: 20.4%

Carbs: 48.2%