Vegetarian Adobo Dumplings

Experience a creative twist on a Filipino classic with these Vegetarian Adobo Dumplings, a fusion dish that brings bold, savory flavors to your table. Featuring a hearty filling of marinated tofu, earthy mushrooms, and tender-crisp vegetables, these dumplings are infused with the tangy, garlicky essence of traditional adobo sauce. Wrapped in delicate dumpling wrappers and cooked to perfection — with a golden, crispy underside and a tender, steamed finish — they make for an irresistible appetizer or main dish. Perfect for plant-based eaters and adventurous food lovers alike, these dumplings are easy to prepare and ready in just over an hour. Garnish with fresh green onions for a burst of color and serve warm for a crowd-pleasing meal that’s as satisfying as it is unique. Perfect for searches like "vegetarian dumpling recipes," "plant-based adobo ideas," or "fusion Filipino dishes!"

Nutriscore Rating: 74/100

Prep Time:40 mins

Cook Time:30 mins

Total Time:70 mins

Servings: 4

Ingredients

• 400 grams Firm tofu
• 60 ml Soy sauce
• 30 ml Apple cider vinegar
• 4 Garlic cloves
• 2 Bay leaves
• 5 grams Cracked black pepper
• 1 tablespoon Brown sugar
• 200 grams Button mushrooms
• 2 Carrots
• 3 Spring onions
• 2 tablespoons Sesame oil
• 30 Dumpling wrappers
• 50 ml Water
• 2 tablespoons Vegetable oil

Directions

Step 1

Drain the tofu and press it under a heavy plate for 20 minutes to remove excess water.

Step 2

In a medium bowl, mix soy sauce, apple cider vinegar, minced garlic, bay leaves, cracked black pepper, and brown sugar to create the adobo marinade.

Step 3

Cut the pressed tofu into small cubes and marinate them in the adobo sauce for at least 30 minutes.

Step 4

While the tofu marinates, finely chop the mushrooms, carrots, and spring onions.

Step 5

Heat sesame oil in a pan over medium heat, add the marinated tofu, and cook until golden brown. Remove tofu from the pan and set aside.

Step 6

In the same pan, add the chopped mushrooms, carrots, and the white parts of the spring onions. Sauté until softened.

Step 7

Return the cooked tofu to the pan, mix well with the vegetables, and cook for another 3 minutes.

Step 8

Let the filling mixture cool slightly. Taste and adjust seasoning if necessary.

Step 9

To fill the dumplings, place a dumpling wrapper in your palm, add about a teaspoon of filling in the center, wet the edges with a little water and fold the wrapper into a half-moon shape, pinching the edges to seal tightly.

Step 10

Heat vegetable oil in a nonstick pan over medium heat, place the dumplings flat side down in the pan.

Step 11

Cook the dumplings until the bottoms are golden brown, about 2-3 minutes.

Step 12

Carefully add water to the pan, cover immediately with a lid, and let the dumplings steam for about 5 minutes or until the water has evaporated.

Step 13

Remove the lid and cook until the bottoms are crisp again, about 2 more minutes.

Step 14

Serve the dumplings hot, garnished with the remaining green parts of the spring onions.

Nutrition Facts

Serving size	(2789.1g)

Amount per serving	% Daily Value*
Calories	5320.2

Total Fat 105.0g	0%
Saturated Fat 16.4g	0%
Polyunsaturated Fat 28.7g
Cholesterol 0mg	0%
Sodium 8589.5mg	0%
Total Carbohydrate 974.1g	0%
Dietary Fiber 51.3g	0%
Total Sugars 32.5g
Protein 182.9g	0%

Vitamin D 0IU	0%
Calcium 1271.4mg	0%
Iron 43.9mg	0%
Potassium 3829.1mg	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: 17.0%

Protein: 13.1%

Carbs: 69.9%