Vegetable Dumplings

"Celebrating Lunar New Year with my favorite vegetable dumplings 🥟 ✨ Happy Chinese New Year my friends! Wishing you good fortune on the Chinese New Year. Hope the days ahead are filled with immense joy, delicious food, good health and prosperity."
-- @naturallyzuzu

Recipe Intro From naturallyzuzu

Dumplings are one of those universally loved, crowd-pleasing dishes that leave everyone asking for seconds! Try your hand at making your own dumpling wrappers with this easy technique using a food processor and stuff with a delightful vegetable and tofu filling before flexing your crimping skills. This recipe is part of our Special Edition Meal Planner dedicated to celebrating Asian American and Pacific Islander Heritage Month. 

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  • Recipe Card
Prep time 15mins
Cook time 10mins
Serves or Makes: 4

Recipe Card


  • 1/2 box firm organic tofu, mashed in small pieces
  • 1 red onion, sliced
  • 1 tablespoon minced ginger
  • 1 cup mushrooms, (shiitake or regular white)
  • 1/2 cup shredded white cabbage,
  • 1 cup shredded carrots,
  • 1 cup garlic chives or regular chives, chopped
  • 1 cup cooked bean thread noodles
  • 1 teaspoon white pepper
  • 1 teaspoon sesame oil
  • 1/4 cup cilantro, chopped
  • Salt to taste

For the filling


  • Step 1

    Combine all the filling ingredients in a medium bowl and set aside.

For the Dough


  • 1 1/4 cup all-purpose flour
  • 3/4 cup gluten-free sweet rice flour
  • 3/4 teaspoon salt
  • 3/4 cup boiling water, plus 2 tablespoons
  • 2 tablespoons melted coconut oil

For the Dough

  • Step 1

    Mix everything in the food processor until it forms a smooth dough. Divide dough in two pieces. Roll each to a thin sheet, then cut out rounds with a glass. Fill each dumpling wrapper with the veggie filling, shape them like potstickers.

  • Step 2

    Cook dumplings for 10 min with one tablespoon vegetable oil and 1/3 cup water until crispy.