Vegan Cabbage-Wrapped Dumplings with Tofu
These vegan cabbage-wrapped dumplings with tofu are the ultimate comforting and nourishing bites. Filled with a flavorful mixture of vegetables and tofu, they are also super quick to make (with some advance prep).
Simplicity is key. With the PlantYou Cookbook and Scrappy Cookbook, my goal was to create easy and accessible vegan recipes that even a complete novice can make – kind of like these cabbage rolls!
Why You’ll Love This Recipe
- The frozen-then-thawed cabbage makes for an easy, pliable wrap. No need to steam individual leaves or meddle with dough.
- The filling is high in protein and fiber, making these vegan cabbage-wrapped dumplings a nourishing, satiating meal.
- Crispy and juicy! A combo of pan-fry and steaming makes these dumplings golden and delicious.
- These dumplings reheat well, making them great for leftovers!
Key Ingredients
- Cabbage leaves make surprisingly nice dumpling wrappers. Freezing and thawing it softens the leaves, making them easy to roll.
- Tofu is an accessible source of plant-based protein. Plus, it absorbs the aromas and flavors easily.
- Garlic and ginger is a classic combo, essential for umami and deep, rich aroma.
- Soy sauce is a must in a savory Asian-inspired dish.
- Avocado Oil: I always use my favorite Avocado Oil from Chosen Foods. The oil has a smooth, neutral taste that lets the flavours of the dumplings shine, and has a high smoke point with good fats from avocados, perfect for pan frying!
Hack It!
- For a soy-free version of this recipe, swap soy sauce for liquid aminos. As for tofu, you can use mashed chickpeas or shredded seitan instead. Alternatively, load your filling with extra vegetables!
- Not a fan of mushrooms? Try finely chopped zucchini or bell peppers instead.
- If you’re gluten-free, use tamari soy sauce.
- Make a double batch and freeze uncooked dumplings for quick meals later.
How to Make This Recipe
Step 1: Place the whole head of cabbage in the freezer overnight. The next day, let it thaw at room temperature for a few hours until soft. Gently peel off large, whole leaves and pat dry with a towel.
Step 2: In a large bowl, mix grated tofu, shredded carrot, mushrooms, green onions, soy sauce, sesame oil, garlic, ginger, cornstarch, salt, and pepper.
Step 3: Stir well until everything is evenly combined. Make sure there are no streaks of cornstarch.
Step 4: Take a cabbage leaf and place a spoonful of filling in the center.
Step 5: Fold in the sides, then roll up like a burrito to seal. Repeat with the remaining leaves and filling.
Step 6: Heat avocado oil in a non-stick pan over medium heat. Place dumplings seam-side down and cook for 2-3 minutes until golden brown.
Step 7: Add 2 tbsp water and cover the pan with a lid. Steam for 3-4 minutes.
Step 8: Whisk together all dipping sauce ingredients in a small bowl.
Step 9: Serve warm with dipping sauce and extra green onions or sesame seeds on top. Enjoy!
Frequently Asked Questions
Freezing breaks down the cabbage’s structure, making the leaves soft and pliable without needing to cook them.
If you’re in a rush, you can peel the cabbage first and steam the leaves until soft.
Absolutely! My easy peanut sauce or hoisin-based dip would work just as well.
How about making a vegan dumpling salad, green goddess salad tostadas, or a hearty plant-based stir fry?
More Plant-Based Dumpling Recipes
- Crispy Rice Paper Dumplings
- Green Spring Dumpling Soup
- Zero Waste Rice Paper Dumplings
- Easy Red Curry Soup
- Quick Dumpling Soup
Just because you’re eating plenty of fruit and veggies, doesn’t always mean your nutritional criteria are met. I have recently collaborated with an amazing women-led supplement company to create a multi-nutrient aimed at plant-based and plant-centered eaters. With Complement x PlantYou Essential, thriving on a vegan diet has never been easier!
The Recipe: Vegan Cabbage-Wrapped Dumplings with Tofu
Ingredients
- 1 head cabbage, small
Dumpling filling
- 14 oz tofu, 1 block, grated
- ½ cup carrots, shredded
- ½ cup mushrooms, shredded
- ¼ cup green onions, chopped
- 1 tbsp soy sauce, tamari if gluten-free
- 1 tsp avocado oil, I use Chosen Foods
- 1 clove garlic, minced
- 1 tsp ginger, grated
- 1 tsp cornstarch
- ½ tsp salt
- ½ tsp black pepper
Dipping Sauce
- 2 tbsp soy sauce, tamari if gluten-free
- 1 tsp rice vinegar
- 1 tsp maple syrup
- ½ tsp chili flakes, or sriracha, adjust to taste
- 1 tsp sesame seeds
Equipment
- Freezer
- Cheese grater
- Non-Stick Pan with a lid
- Jar or bowl, for the dipping sauce
- Mini whisk
Instructions
- Place the whole head of cabbage in the freezer overnight. The next day, let it thaw at room temperature for a few hours until soft. Gently peel off large, whole leaves and pat dry with a towel.
- In a large bowl, mix grated tofu, shredded carrot, mushrooms, green onions, soy sauce, sesame oil, garlic, ginger, cornstarch, salt, and pepper. Stir well until everything is evenly combined. For a short cut, combined all of these ingredients in a food processor before chopping to create the filling.
- Take a cabbage leaf and place a spoonful of filling in the center. Fold in the sides, then roll up like a burrito to seal. Repeat with the remaining leaves and filling.
- Heat 1 tbsp oil in a non-stick pan over medium heat. Place dumplings seam-side down and cook for 2-3 minutes until golden brown. Add 2 tbsp water, cover, and steam for 3-4 minutes until cooked through.
- Whisk together all dipping sauce ingredients in a small bowl. Serve warm with dipping sauce and extra green onions or sesame seeds on top.
Notes
- For a soy-free version of this recipe, swap soy sauce for liquid aminos. As for tofu, you can use mashed chickpeas or shredded seitan instead. Alternatively, load your filling with extra vegetables!
- Not a fan of mushrooms? Try finely chopped zucchini or bell peppers instead.
- If you’re gluten-free, use tamari soy sauce.
- Make a double batch and freeze uncooked dumplings for quick meals later.
- Any leftover cabbage can be saved for stir-fry dishes or soups.