Description
These Vegan Zucchini Dumplings are a delightful plant-based treat featuring a savory filling of zucchini, tofu, carrot, and wood ear mushrooms wrapped in store-bought dumpling wrappers. Pan-fried to golden perfection, then steamed to tender, juicy goodness, they offer a perfect balance of texture and flavor ideal for a wholesome appetizer or main dish.
Ingredients
Scale
Dumpling Wrappers
- Store-bought dumpling wrappers, 30-40 pieces
Filling
- 2 medium zucchinis, shredded and squeezed to remove moisture
- 150g firm tofu, crumbled
- 1 medium carrot, finely grated
- 1/2 cup wood ear mushrooms, soaked and chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon mushroom seasoning (optional)
- 1 teaspoon sesame oil
Other
- 2 tablespoons vegetable oil (for frying)
- 1/4 cup water (for steaming)
- Garlic chili sauce, for serving
Instructions
- Prepare the Filling: Shred the zucchinis finely and squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth. In a pan over medium heat, sauté the grated carrot and chopped wood ear mushrooms until soft, about 3-4 minutes. In a mixing bowl, combine the sautéed vegetables with the shredded zucchini, crumbled tofu, salt, pepper, mushroom seasoning, and sesame oil. Mix thoroughly to evenly distribute the flavors.
- Assemble the Dumplings: Take one dumpling wrapper and place approximately one tablespoon of the filling in the center. Carefully pleat and pinch the edges of the wrapper to seal the filling inside, forming a crescent-shaped dumpling. Repeat the process until all filling and wrappers are used.
- Cook the Dumplings: Heat vegetable oil in a non-stick pan over medium heat. Arrange the dumplings flat side down in the pan and fry until the bottoms are golden brown and crisp, about 2-3 minutes. Then, pour in the water and immediately cover with a lid to steam the dumplings. Cook until the water evaporates completely, roughly 8-10 minutes. Remove the lid and allow any remaining water to evaporate to restore crispness.
- Serve: Serve the dumplings hot with garlic chili sauce on the side for dipping.
Notes
- Ensure to squeeze out excess water from shredded zucchini to avoid soggy filling.
- If unable to find wood ear mushrooms, substitute with shiitake or button mushrooms for a similar texture.
- Adjust seasonings as per taste preference, adding more pepper or mushroom seasoning if desired.
- For crispier dumplings, use a non-stick skillet and avoid overcrowding the pan while frying.
- Store leftover dumplings in an airtight container and reheat by pan-frying or steaming.
