Tofu and Cabbage Dumplings

The homemade Tofu and Cabbage Dumplings have a crispy exterior, a tender interior, and a tasty savoury flavour. The filling, made from crumbled tofu, fresh cabbage, garlic, ginger and green onions, is wrapped in thin dumpling wrappers and is first pan-fried until golden before being steamed to perfection; they are ideal for a light dinner, as a tasty appetiser or for having a fun meal making dumplings at home.

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Prep Time 25

Cook Time 20

Total Time 45

Servings: 4

Course: Appetizer, Main Course

Cuisine: Asian

Ingredients Method

Ingredients

For the Dumplings
12 oz 340 g firm tofu, drained and pressed
2 cups finely shredded green cabbage
3 green onions finely chopped
3 cloves garlic minced
1 tablespoon fresh ginger grated
1 tablespoon soy sauce
1 teaspoon sesame oil
½ teaspoon white pepper or black pepper
1 teaspoon cornstarch
30 –35 round dumpling wrappers
2 tablespoons neutral cooking oil
¼ cup water for steaming
For the Dipping Sauce
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon maple syrup or sugar optional
1 teaspoon chili oil optional
1 green onion thinly sliced

Method

Remove the moisture from the tofu by draining it and then press it to get rid of the excess water. Put the tofu into a bowl and break it up with a fork or your hands until it looks like small, irregular pieces.
Shred the cabbage finely and chop the green onions. Process the garlic and grate the fresh ginger.
Put the shredded cabbage into a bowl and add a small amount of salt. Leave it there for five minutes and then squeeze out the excess water with clean hands or a kitchen towel. This will help to avoid the dumplings becoming soggy.
Place the crumbled tofu, cabbage, green onions, garlic, ginger, soy sauce, sesame oil, white pepper, and cornstarch into a mixing bowl and stir them until they are thoroughly combined.
Take a dumpling wrapper and place it on a clean surface. Put about one teaspoon of filling in the middle. Wet the edge of the wrapper with water, then fold the wrapper in half and press the sides together. If you want, make some small pleats. Do this again with the other wrappers and filling.
Make the dipping sauce by mixing together the soy sauce, rice vinegar, sesame oil, optional maple syrup, chili oil, and the sliced green onion in a small bowl and set it aside.
Place the cooking oil into a large nonstick skillet and heat it over medium heat. Put the dumplings in a single layer, making sure to leave a small amount of space between them. Cook them for 2 to 3 minutes until the bottoms have turned golden brown.
Take ¼ cup of water and pour it carefully into the skillet, then put the lid on right away. Lower the heat a bit and steam the dish for 5 to 7 minutes, or as stated in the wrapper instructions, until the wrappers have become tender and the filling is completely heated.
Take off the lid and let the left-over water evaporate. Then cook for an additional 1 to 2 minutes to re-crisp the bottoms, before gently moving the dumplings to a serving plate.
The dipping sauce which has been prepared should be served at once and, if you wish, you can decorate it with some additional green onions or sesame seeds.

Tofu and Cabbage Dumplings