These Vegan Tofu and Mushroom Dumplings are a comforting, delicious meal that are simple to put together and so fun to make. Stuffed with a super flavorful and satisfying mix of tofu and mushrooms, they are sure to become a favorite!
Once you try making these the first time, you’ll quickly see how fun and easy making these dumplings are! Plus, the possibilities are really endless. There are so many methods to cook them as well. They can be steamed, sauteed, or shallow/deep fried. For these dumplings, I’ve used the Nasoya Vegan Wonton wrappers, available in the refrigerated section of the grocery store.
You can alternatively make them home-made, which is fun too! They take more time to do that of course, and this is my short-cut way to have delicious dumplings in no-time. Another time-saver happens when you’re setting up your “filling station”, as I like to call it. Keeping your wrappers, your stuffing, and a small bowl of water in front of you will help you fly through these.
What we love about these Vegan Tofu and Mushroom Dumplings
- They’re so FUN to make! Get the family involved, and get wrappin’
- The stuffing is so FLAVORFUL with a perfect combination of tofu and mushroom. Another of my favorite dishes with this combination is my Tofu and Mushroom Noodle Stir Fry
- These dumplings have a delicious SAUCE inside and more to dip with
- This is total COMFORT FOOD and will leave you so satisfied
- They’re VERSATILE, so make some spicy and others not! Or, switch out the vegetable in half of the batch
What I used to make this recipe more fun
If you’ve seen any number of my photos, you may already know that I LOVE chopsticks. They’re so beautiful and fun.
How these Vegan Tofu and Mushroom Dumplings come together
These are so simple and you can be super efficient when making this dish. Just follow the easy steps below, and these will be ready and in your mouth ASAP. That’s how all dumplings should be, right? Can you tell I love dumplings yet?
- Crumble tofu in a pan and add chopped mushrooms and seasonings.
- Stir together the sauce in a bowl, and add a bit to the tofu – mushroom mixture.
- Stuff 1 tbsp of the mixture into a dumpling wrapper, wet two of the sides of the wrapper with a bit of water, fold over.
- Repeat with the rest of the tofu – mushroom mixture.
- Steam them or cook in a large pan with a small amount of water at the bottom, covered, until wrapper is cooked through.
While we made these dumplings, we also stuffed other wonton wrappers with a tasty avocado filling, and shallow fried them for a crispy wonton. You know those avocado eggrolls at some restaurants? These are a fun home-made version, and I’ll be sharing those soon!
Vegan Tofu and Mushroom Dumplings
- 1/2 block tofu drained, pressed to remove water, and crumbled
- 1/2 tsp sesame oil
- 1 cup white mushrooms chopped
- 1 tsp dark soy sauce can sub regular soy sauce or tamari
- 2 tbsp of the sauce below (whisk ingredients together in a bowl)
- 3.5 tbsp hoisin sauce
- 2 tbsp rice vinegar
- 1 tbsp chili garlic sauce can sub sambal
- 1.5 tbsp sesame oil
- 1 tsp reduced sodium soy sauce can sub tamari
- 1/2 tbsp agave can sub maple syrup
- 1/4 tsp garlic powder
- Garnish: sesame seeds, red chili flakes, finely chopped cilantro
- In a pan, add tofu, mushrooms, oil, cook for 7-10 min stirring often, until starting to brown. Add dark soy sauce and 2 tbsp sauce. Stir, cook 1 min.
- Put some water in small bowl. Have the filling mixture and wonton wrappers handy. Take 1 tbsp of tofu mixture, place in center of wonton wrapper. With finger, wet two adjacent edges of wonton square.
- Fold over other two sides, press down firmly, squeezing out air. You should have a triangle. Fold in two sides of the triangle to overlap each other, secure with bit of water, press firmly.
- Once all are folded, cook dumplings for 3 to 5 min (until wrapper is fully cooked) in steamer or large pan with some water in bottom and covered, as a makeshift steamer. Just be extremely careful when handling the dumplings, to avoid breaking them.
- Remove to serving plate, brush with the sauce, top with garnish and serve with the rest of the sauce as a dipping sauce.