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Vegan Cabbage-Wrapped Dumplings with Tofu

Vegan Cabbage-Wrapped Dumplings with Tofu

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Delicious, quick, and full of fiber - that describes these cabbage roll dumplings to a T. With a simple adjustment, this recipe soubles as gluten-free.
Course Appetizer, Main Course
Cuisine Asian
Keyword 15 minute recipe, 20 minute recipe, gluten free dumplings, homemade dumplings, plant based cabbage dumplings, plant based cabbage rolls, vegan cabbage dumplings, vegan cabbage rolls, vegan dumplings, vegan tofu dumplings
Prep Time 5 minutes
Cook Time 7 minutes
Thawing time 4 hours
Total Time 4 hours 12 minutes
Author carleigh

Equipment

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

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.