Tofu Dumplings

Packed with flavour, you’re going to love these Gochujang Tofu Dumplings. These vegetarian dumplings are packed with mushrooms, green onions, and tofu and pan fried to perfection.

A plate of tofu dumplings with crispy bottoms.

I’m obsessed with dumplings. We always have multiple bags of frozen dumplings since they’re so easy to cook up. Need a snack? Dumplings. Need a main dish? Dumplings. Want a side dish? Dumplings!

I even have a favourite dumpling restaurant. Seriously, dumplings for all 😉

Why You’ll Love These Vegetarian Dumplings

  • It’s tasty. While it’s meatless, these tofu vegetarian dumplings are super tasty. The filling is stir fried and coated with a gochujang mixture, giving it a nice kick in flavour.
  • It’s easy. It doesn’t take a ton of effort to put these together. The most complicated part is probably just doing the folds but once you get the hang of it, you can pleat with your eyes closed (or while watching TV).
  • We use pre-made dumpling wrappers for these veggie tofu dumplings. While I love some handmade dumpling wrappers, it’s much easier to use pre-made wrappers. I’m all about convenience and as Ina Garten says “store-bought is fine.”

What You’ll Need To Make Homemade Tofu Dumplings

Ingredients needed to make dumplings.

You’ll also need a non-stick pan with a lid as.

How to Make Vegetarian Dumplings

How to Make the Filling

  • Press your tofu for 20-30 minutes. Check out this post on how to press your tofu without a tofu press.
  • In a small bowl, whisk together the gochujang, toasted sesame oil, soy sauce, and one tablespoon of hot water and set aside. The hot water helps the sauce mix together a bit easier.
  • Once your tofu is ready, crumble it up and add it to a pot on medium heat along with the garlic, shiitake mushrooms, green onions, and salt.
  • Add in the gochujang sauce to the pot and mix to combine.
Tofu scrambled in a dutch oven.

How to Fold the Dumplings

  • Using a wet finger, wet the edge of a round dumpling wrapper.
  • Place about 1 tablespoons of filling into the centre of the dumpling wrapper.
  • Hold the dumpling like a taco and push in a bit of the end on the right side (left if you’re left handed) so it’s a V shape and pinch it closed.
  • Push that sealed end towards the left, letting your left hand guide the wrapper to fold around that pinched end. Pinch to close. Continue to push the pinched end towards the left and keep repeating the pleat until you reach the end.
  • You can leave a bit of the end of the dumpling has a “tail” and is teardrop shaped or your keep pleating until you can’t.

If you are having trouble with the visual step by step down below, there is a video showing you how to do it as well. If you do not see it, you might have to turn off your ad blocker as the video is uploaded through my ad network.

Step by step photos showing how to fold the dumplings.

How to Pan Fry the Dumplings

  • In a large non-stick pan, add in half a tablespoon of oil on medium heat.
  • Add in the dumplings and let the bottoms crisp up, around 2-3 minutes.
  • Carefully add in 1/4 cup of water into the pan and quickly place the lid on. There will most likely be some splash back so be very careful. I have the lid in front of me, close to the pan, gently add the water and quickly close the lid on top!
  • Let the potstickers cook for another 5-6 minutes or until the water has evaporated. More time may be needed if your dumpling wrappers are thick. Set aside when done.
  • Repeat the process until all the dumplings are cooked.
Tofu dumplings with crispy bottoms beside a bowl of soy sauce.

Tips and Notes

  • You can flip the dumplings at the end (or beginning) to the other sides to get the other sides of the dumpling crispy as well.
  • For the dipping sauce, I mix together soy sauce, toasted sesame oil, sesame seeds, and green onions.
  • You can swap the shiitake mushrooms for brown mushrooms if you’d like.
  • The filling makes around 60 dumplings. So feel free to cut the filling in half for less dumplings. However, I find that if I’m making 30 dumplings, then 30 more isn’t that much. I then freeze the extra so I can have a quick bite another day!
  • If you don’t want to finely mince your mushrooms, run it through a food processor.
Frozen dumplings.

Make Ahead Tips

  • Meal prep: store the cooked dumplings in an airtight container for up to 4 days in the fridge. Reheat them in the microwave, air fryer, or stove top!
  • How to prep this for the freezer: place the uncooked dumplings onto a sheet pan in a single layer, without touching each other, and freeze uncovered until frozen solid. Then transfer each dumpling into a  freezer friendly ziploc bag or freezer friendly silicone bag, to prep this meal ahead of time. Freeze for up to 3 months. When ready, pan fry from frozen.
Frozen dumplings on a tray.
Frozen dumplings in a silicone stasher bag.
Crispy bottomed dumplings on a plate.

Tofu Dumplings

Packed with flavour, you’re going to love these Gochujang Tofu Dumplings. These vegetarian dumplings are packed with mushrooms, green onions, and tofu and pan fried to perfection.

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Rate

Prep Time: 10 mins

Cook Time: 20 mins

Folding Time: 1 hr

Total Time: 1 hr 30 mins

Servings: 60 dumplings

Ingredients

  • 350 grams extra firm tofu
  • ¼ cup gochujang
  • 2 tbsp toasted sesame oil
  • 1 tbsp soy sauce
  • 6 cloves garlic, minced
  • 100 grams shiitake mushrooms, minced
  • 3 bunches green onions, sliced from above the roots to the dark green parts. Discarding the roots and the tips.
  • 1 tsp salt
  • 60 dumpling wrappers

Equipment

  • pan with lid

Instructions

How To Make The Filling

  • Press your tofu for 20-30 minutes. Check out this post on how to press your tofu without a tofu press if you need a tutorial.
  • In a small bowl, whisk together the gochujang, toasted sesame oil, soy sauce, and one tablespoon of hot water and set aside. The hot water helps the sauce mix together a bit easier.

  • Once your tofu is ready, crumble it up and add it to a pot on medium heat along with the garlic, shiitake mushrooms, green onions, and salt.

  • Add in the gochujang sauce to the pot and mix to combine.

How To Fold The Dumplings

  • Using a wet finger, wet the edge of a round dumpling wrapper.

  • Place about 1 tablespoons of filling into the centre of the dumpling wrapper.

  • Hold the dumpling like a taco and push in a bit of the end on the right side (left if you’re left handed) so it’s a V shape and pinch it closed.

  • Push that sealed end towards the left, letting your left hand guide the wrapper to fold around that pinched end. Pinch to close. Continue to push the pinched end towards the left and keep repeating the pleat until you reach the end.

  • You can leave a bit of the end of the dumpling has a “tail” and is teardrop shaped or your keep pleating until you can’t.

How to Pan Fry The Dumplings

  • In a large non-stick pan, add in half a tablespoon of oil on medium heat.

  • Add in the dumplings and let the bottoms crisp up, around 2-3 minutes.

  • Carefully add in 1/4 cup of water into the pan and quickly place the lid on. There will most likely be some splash back so be very careful. I have the lid in front of me, close to the pan, gently add the water and quickly close the lid on top!

  • Let the potstickers cook for another 5-6 minutes or until the water has evaporated. More time may be needed if your dumpling wrappers are thick. Set aside when done.

  • Repeat the process until all the dumplings are cooked.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Authour: Carmy

Course: Appetizer, Main Course, Side Dish

Cuisine: Asian

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