5 from 2 votes
Mom's Special Vegan Dumplings | 家傳純素水餃
Prep Time
15 mins
Total Time
15 mins
 
My mom is known for her special homemade vegan dumplings. It's filled with lots of veggies, and she follows the idea of a 5 element diet so the filling is colorful and flavorful. People simply couldn't get enough of them and often request her for the recipe and now I'm sharing it with you!
Course: Main Dish, Noodles
Cuisine: Asian, Taiwanese, Vegetarian
Servings: 72 Dumplings
Author: Choochoo-ca-Chew
Ingredients
Filling
  • 1 Medium Cabbage Roughly 3.5lbs, you can also use Napa Cabbage
  • 1 bunch of Spinach Replace with Bok Choy
  • 2 C Tofu Skin Finely Chopped. You can also use: Dry tofu or extra firm tofu crumbled and fry until golden
  • 15 Dried Shitake Mushroom Soak for 20 mins in warm water before use (or until soft)
  • 3 small bunches of Cellophane Noodles (Mung Bean Noodles) Soak for 20 mins in warm water before use (or until soft)
  • 2 skinny Carrot finely chopped
Seasoning
  • 5 TBsp Soy Sauce
  • 4 TBsp Sesame Oil
  • 1 TBsp Sugar
  • 1 TBsp Freshly Grated Ginger replace with ginger powder
  • 2 tsp Ground White Pepper
  • 1 tsp Salt or to taste
Dumpling Wrappers
  • 1-1/2 Portion of Homemade Dumpling Wrapper Search for "dumpling wrapper" at Choochoo-ca-Chew or see note below
Instructions
  1. Bring a medium pot of water to boil.
  2. While the water is heating, clean and chop the cabbage into 8 wedges, spinach into 2" pieces so it's easier to blanch.
  3. Add the cabbage to the pot of boiling water to blanch for 10 seconds, spinach for 5 seconds. Drain and let cool. The reason the veggie has to be blanched ahead is to control how much water there is in the dumplings. Soggy veggies are dumplings enemy. By blanching the veg, it's softened and excess water can be squeezed out later.
  4. While waiting for the veggies to cool, chop the tofu skin, soaked mushrooms(Squeeze the juice out) and cellophane noodles into roughly 5mm pieces. Carrots need to be chopped slightly finer than that. Mix all the chopped ingredients in a large mixing bowl.
  5. Once the blanched veggies are cool enough to handle, chop them up into 5mm pieces then move to a nut milk bag/ laundry bag/ cheese cloth and squeeze out about 80% of the water. That's abstract, I know. I usually squeeze mine with both hands until the veggies clump together and forms a ball without falling apart easily and not too soggy to touch.
  6. Add the squeeze veggie to the mixing bowl and mix in the seasoning: 5 TBsp Soy Sauce 4 TBsp Sesame Oil 1 TBsp Sugar 1 TBsp freshly grated ginger 2 tsp ground white pepper 1 tsp salt (or to taste) Mix well. The best part about making vegan dumplings is that you can taste it and adjust accordingly!
  7. Ready for dumpling wrapping!!! See note below if you need instructions on how to wrap dumplings.
Recipe Notes