Chinese Tofu Dumplings

This vegetarian version combines tofu with classic ingredients like shiitake mushrooms, ginger, garlic and soy sauce.

  • Servings
    20 dumplings
  • Prep Time
    30 Min
  • Cook Time
    20 Min

Cooking Directions

  • Heat 1 teaspoon sesame oil in large pan over medium-high heat. Crumble the tofu into the pan and add noodles, mushrooms, carrot, cabbage, ginger and garlic and heat for a few minutes. When the tofu and mushrooms are cooked through, add scallions and soy sauce and mix well.
  • Add 1 tablespoon of the tofu mixture into each wrap. Moisten the edges of the wrap with water, fold in half and press to seal, making a few pinches or folds to create a fan-like shape. Repeat for remaining dumplings.
  • Add sesame oil and dumplings to pan, a few at a time, and brown on each side (about a minute or two). Add about 1 tablespoon of water to the pan and cover, allowing wraps to steam. Once water evaporates, remove dumplings to a plate. Repeat for remaining dumplings.


  • 1 pkg. House Foods Tofu Firm, drained and pressed
  • 1 pkg. House Foods Tofu Shirataki Angel Hair noodles; drained, rinsed and cut into 1/2” length pieces
  • 1 pkg. small, round wraps
  • ½ cup dry wood ear mushrooms, diced (optional)
  • ½ cup fresh shiitake mushrooms, diced
  • 1 ½ cups cabbage, chopped
  • 1 carrot, diced
  • ½ tsp. ginger, minced
  • 2 cloves garlic, minced
  • 3 scallions, diced
  • ½ Tbsp. soy sauce
  • 1 tsp. sesame oil, plus more for frying

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