Home - Recipes - Vegetable Dumplings

Vegetable Dumplings

A mixture of vegetables and tofu is finely chopped and blended with hoisin sauce, egg, ginger and sesame oil to make the filling for these wonton dumplings, which cook in only a few minutes.

Serves 8
Ready in 40 mins
Prep time 20 mins
Cooking time 20 mins
267 calories per serving


> 2 large carrots, cut into chunks
> 8 oz Nature's Promise extra-firm tofu
> 8 oz button mushrooms, sliced
> 1/2 bunch  cilantro, rinsed and trimmed
> 1 large egg, beaten
> 1 tbsp minced fresh ginger
> 2 tbsp lower sodium soy sauce
> 3 tbsp cornstarch
> 2 tbsp hoisin sauce
> 1 tbsp sesame oil
> 50 (3 inch) round wonton wrappers

Dipping Sauce

> 3 tsp low-sodium soy sauce
> 1 tbsp rice vinegar
> 1 tbsp sesame oil
> 1/2 tbsp chili sauce


Dry carrots, tofu, mushrooms, spinach, cabbage, garlic, and cilantro thoroughly. Put vegetables into food processor and chop very finely. Transfer mixture into a large bowl.
Mix together egg, ginger, soy sauce, cornstarch, hoisin sauce and sesame oil. Stir egg mixture into bowl with vegetable mixture. Drain any excess liquid from mixture.
Place dumpling wrappers, one at a time, on flat work surface. Place a spoonful of mixture on center, brush water around edges of wrapper and crimp shut to seal. Repeat process until all ingredients are used up.
Bring a large pot of water to a boil. Add dumplings, 12 at a time to water, and cook for about 4 min., or until dumplings float to surface. Use a slotted spoon or skimmer to remove from water and set aside in a bowl. Keep dumplings from touching each other while hot or they may stick together.
To make dumpling sauce: Combine all dipping sauce ingredients, mixing well, and set aside. To serve, arrange dumplings on a platter, and pass with dipping sauce.

Search and shop our 5,000+ recipes

Popular articles

Search and shop our 5,000+ recipes

Enter your ZIP code to find a store near you