Tofu Bok Choy Dumplings

"Are you a dumpling fan? Dumpling is one of the many traditional dishes that Chinese family make together and eat during Chinese New Year."
-- @woon.heng

Recipe Intro From woon.heng

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  • Recipe Card
Prep time 30mins
Cook time 20mins
Serves or Makes: 25

Recipe Card


  • 1/2 block firm tofu, drained and pat dry and cut into small cubes
  • 2 teaspoons vegetable oil, divided
  • 8 caps of Chinese mushrooms, soaked until soft, chopped
  • 2 teaspoons black bean sauce, (substitute with 2 tsp soy sauce + 1/2 tsp maple syrup)
  • 1 pound bokchoy, washed and julienned into thin strips
  • 1/2 package dumpling wrapper of your choice
  • Sesame oil, see below for measurement
  • Salt and pepper to taste


  • Step 1

    Place julienned bok choy in a large bowl with 1/2 tsp salt, using your hands, gently fold all the veggies together. Set aside for 15-20mins.

  • Step 2

    In a heated pan with 1 teaspoon oil, saute mushrooms until lightly brown, add black bean sauce and stir until well combined, set aside and pan fry tofu cubes until lightly brown.

  • Step 3

    Using a cheesecloth or just with your palms, squeeze as much liquid out as possible from your bok choy. Add to your tofu mixture, combine well & season.

  • Step 4

    Place a dollop of mixture in the middle of your wrapper, moisten side with water and pleat to seal. Repeat until you are done with your mixture and then pan fry them.

  • Step 5

    In a heated pan with remaining 1 teaspoon oil, place dumpling, bottom side down and cook until brownish, add enough boiling water to cover part of the dumpling, cover lid. Turn heat to low-medium and let simmer until all water is absorbed.

  • Step 6

    Serve with gingery black vinegar and chili.