Shitake Mushroom + Tofu Dumplings

Happy Chinese New Year!

Chinese New Year was actually on Feb. 10th this year, but it’s still going strong since it lasts for 15 days!  Food is definitely a huge part of the Chinese culture and New Year’s is no exception.  It’s also very easy to make it vegan- friendly so everyone can enjoy it!  Last year I made wontons and Chinese sticky rice cake called Nian Gao.  This year, my family and I made some delicious veggie-filled dumplings.

They are easy to make and similar to wontons, but different in shape.  It’s fun to get everyone together to get involved in preparing this dish and of course eating it together!

Shitake Mushroom + Tofu Dumplings

Click here for a printer-friendly PDF version of the recipe only (no images).

You will need a food processor for this recipe.

This recipe makes about 20 to 30 dumplings depending on how full you stuff them.  The amount of ingredients should be fairly even, if some of your veggies look like they will yield more than another, adjust accordingly.

– 1 package of dumpling skins
– 2 to 3 blocks of baked tofu
– 8 to 10 shitake mushrooms, roughly chopped
– 1 to 2 medium carrots, shredded
– 2 to 3 cups of green cabbage, shredded
– 1/2 a yellow onion, roughly chopped
– 2 to 3 cloves of garlic, chopped
– soy sauce
– white pepper (black pepper will also work)
– oil for cooking
– a thick slice of ginger for cooking (optional)
– water for cooking

The first step is to cook the filling.  In a wok or large frying pan, heat up some oil.  Add the onions and garlic.  Cook until onions become translucent.  Add the shitake mushrooms, carrots, and cabbage, stir-fry for a few minutes.  Add a few spoonfuls of water and cover, let it cook for a few minutes.  Remove lid, and continue to stir-fry until the mushrooms are tender.  Remove from heat.  Add soy sauce and pepper.  Taste test and adjust seasonings if necessary.

Let cool.  While the cooked filling is cooling, roughly chop the baked tofu blocks and place in a food processor.

When the filling is warm and not hot, place in the food processor and blend until the bits are tiny and crumbly.  You don’t want it to liquefy but the pieces should be small and be able to hold some shape if you  pinch with your fingers.

Now you are ready to make the dumplings!  Prepare a work space with a small bowl of water, the bowl of filling, the dumpling skins, a cutting board or plate to work on, and a dry empty plate to put the finished dumplings on.

You can work with each dumpling skin on a working surface or you can just hold it in one hand.  Place a spoonful of filling in the center.  Dab the edges with water and fold in half.  Make sure the seal is tight.  You can leave it as is or you can pinch and fold the edges, which is what I did and shown in the photos.

Repeat until you have used up all your filling or you are hungry and want to eat some =)

Bring a pot of water to a boil, add the ginger to the water if you are using.  Add the dumplings. Cook for about 5 to 8 minutes until the dumplings are floating and skin is translucent.  Scoop out of water with a slotted spoon.  Serve with soy sauce and enjoy!


  1. These dumplings sound amazing! I’ve been on a potsticker kick lately and this recipe will certainly satisfy those cravings…thanks for sharing!!


    • Hi Shannon! I hope you like them, they’ve become one of my favorites! :) Thanks for stopping by!


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