Vegan tofu dumplings

Vegan dumplings filled with tofu, Chinese cabbage, Chinese chives, cilantro and minced ginger. The filling is very flavoursome and moist. The homemade wrappers have a lovely soft texture with a golden, crispy and crunchy bottom. They are so fresh and super tasty, simply irresistible!

Vegan tofu dumplings

Ingredients
Dough
  1. 2 cups white flour
  2. 200ml boiling water
  3. pinch of salt

Filling
  1. 1 block firm tofu Drained & crumbled
  2. 2 cups finely shredded cabbage
  3. 1/2 cup finely shredded Chinese chives
  4. 1/2 cup cilantro
  5. 1 tbsp minced ginger
  6. 2 tsp minced garlic
  7. 1 small chopped onion
  8. 2 tbsp toasted sesame oil i used @ceresorganics
  9. 2 tbsp shaoxing wine or dry sherry
  10. 1 tsp white pepper
  11. 1 tsp sugar
  12. 1 tsp salt

Instructions
  • In a stand mixer, mix the flour, salt and boiling water until you have a rough ball shape. Dust your work surface with flour. Remove from the bowl and knead for 10 minutes until smooth. Divide the dough into two and rest for 20 minutes.
  • Divide each piece of rested dough into 16 even-sized pieces. Roll each piece of dough into a small ball and then flatten it. Dust your working surface again. Take one piece of dough and press it to a round disc. Rotate the wrapper when moving your rolling pin. Repeat the process, rotate the wrapper-roll and rotate the wrapper-roll. The wrappers will have thicker center and thinner edges naturally. 
  • Make the filling; In a large skillet over medium high heat, add 3 tablespoons oil and add the ginger, garlic and onion. Cook until fragrant and onions until translucent. Add the cabbage, tofu and stir-fry for another 3-5 minutes until the veggies are tender and all the liquid released has been cooked off. Transfer the vegetable mixture to a large mixing bowl and allow to cool. Then add the cilantro, chives, white pepper, sesame oil, shaoxing wine, salt, sugar and mix well.