Homemade Vegan Dumplings (素菜锅贴)
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Omnivore's Cookbook · by Maggie Zhu★ 5.0 (5)

Homemade Vegan Dumplings (素菜锅贴)

NUTRITION · PER SERVING60M COOK
CAL 4%·PRO 6%
CARBS 15G74% OF CAL
1G FIBER13G OTHER1G TOTAL SUGAR
FAT 1G10% OF CAL
0G SAT1G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Pan-fried crispy dumplings filled with tofu, mushrooms, vermicelli, and cabbage. A savory Chinese appetizer that freezes well for convenient cooking.

starterchinesetofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 50
  • 1/4 cup dried shiitake mushrooms ((about 8 small mushrooms) (*Footnote 1))
  • 2 tablespoons dried wood ear mushrooms ((or 1/2 cup minced bamboo shoots) (*Footnote 2))
  • 1/2 pack dried rice vermicelli ((*Footnote 3))
  • 2 cups cabbage (, shredded)
  • 1/2 block (225-g / 8-oz) firm tofu (, crumbled by hand)
  • 1 cup carrot (, shredded (about 4 carrots))
  • 4 cloves garlic (, minced)
  • 1 tablespoon minced ginger
  • 4 tablespoons peanut oil ((or vegetable oil, separated, and more to fry the dumplings))
  • 3 tablespoons soy sauce (, separated)
  • 1 tablespoon Shaoxing wine ((or dry sherry))
  • 1 teaspoon curry powder
  • 1 teaspoon maple syrup
  • 1/2 cup green onions (, finely chopped)
  • 50 dumpling wrappers
PREP
40M
SODIUM
177MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.