Tofu Veggie Dumplings
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- Prep: 20mins
- Cook: 15mins
- Total: 35mins
8: 8
Ingredients
- 1½ cups firm tofu, diced or gently crushed with hands
- 2 small carrots, finely diced
- 1 small potato, finely diced
- 1 cup mushrooms, chopped
- 1 large handful fresh spinach, chopped
- 2 green onions, minced
- 1 inch fresh ginger, grated
- Salt and pepper, to taste
- 1 teaspoon sesame oil
- 1 tablespoon coconut aminos
- 1 teaspoon rice vinegar
- ½ teaspoon coconut sugar
- Shayna’s Kitchen olive oil (or other good-quality olive oil) for cooking and pan-searing
- 16 rice paper sheets (using two per dumpling for double wrap)
For the Dipping Sauce
- 2 tablespoons coconut aminos
- 1 teaspoon coconut sugar (or more, to taste)
- 1 teaspoon Shayna’s Kitchen olive oil
- ½ teaspoon fresh ginger, finely grated
- ½ teaspoon toasted sesame seeds
Directions
- Prepare the Filling
- Heat a bit of olive oil in a pan over medium heat. Add carrots, potato, mushrooms, and green onions. Sauté for 5 to 7 minutes until softened.
- Stir in spinach, grated ginger, and tofu. Cook for another 3 to 4 minutes until spinach is wilted and tofu is warmed through.
- Season with sesame oil, coconut aminos, rice vinegar, coconut sugar, salt, and pepper. Remove from heat and let cool slightly.
- Wrap the Dumplings with Double Rice Paper Layers
- For each dumpling: soak one rice paper sheet in warm water until just softened, place it flat on a damp surface, add a spoonful of filling, and wrap tightly.
- Then, soak a second rice paper sheet and wrap it fully around the first-wrapped dumpling, creating a double layer. This makes the dumpling thicker and gives a chewier texture when cooked. Repeat for all dumplings.
- Cook the Dumplings
- Heat a thin layer of olive oil in a pan over medium heat. Place dumplings flat side down and pan-sear for 2 to 3 minutes until the bottoms are golden.
- Add a small splash of water to the pan, cover, and steam for 4 to 5 minutes. Remove the lid and let any extra moisture cook off.
- Make the Dipping Sauce
- In a small bowl, whisk together coconut aminos, coconut sugar, olive oil, ginger, and sesame seeds until the sugar dissolves. Taste and adjust as needed.
- Serve
- Arrange dumplings on a plate and serve with dipping sauce on the side. You can sprinkle extra green onions or sesame seeds over the top if desired.
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