High Fructose Corn Syrup Free Vegan Steamed Dumplings
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the filling
- 1 block (14 oz) firm tofu
- 2 cups napa cabbage, finely shredded
- ½ tsp salt
- 1 cup shiitake mushrooms, stems removed and caps finely chopped
- 2 tsp sesame oil
- 3 scallions, thinly sliced (green parts only)
- 1 tbsp fresh ginger, finely grated
- 2 tbsp soy sauce
- 1 tsp rice vinegar
- ¼ tsp white pepper
For the dumplings
- 24 round dumpling wrappers (store-bought, vegan)
For the dipping sauce
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp chili oil (optional)
- 1 tsp fresh ginger, finely grated
Instructions
- 1
Toss the shredded napa cabbage with 1/2 tsp salt in a large bowl and let it sit for 10 minutes. Squeeze the cabbage firmly in your hands over the sink to remove as much liquid as possible, then transfer to a clean mixing bowl.
- 2
Heat 2 tsp sesame oil in a large skillet over medium-high heat until shimmering. Add the shiitake mushrooms and cook, stirring occasionally, until they are golden at the edges and any released moisture has evaporated, about 4–5 minutes. Transfer to the bowl with the cabbage.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!