Rice Free Vegan Steamed Dumplings
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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
Chef's tipFor each tablespoon of rice vinegar, use 2 tsp white wine vinegar plus 1 tsp water. Choose an unseasoned 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 vinegarChef's tipFor each tablespoon of rice vinegar, use 2 tsp white wine vinegar plus 1 tsp water. Choose an unseasoned 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.
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