Beijing-Style Vegetable and Tofu Dumplings
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 32 dumpling wrappers
- 250 g firm tofu, cubed
- 150 g chestnut mushrooms, sliced
- 150 g cabbage
- 3 spring onions, finely sliced
- 1 tsp fresh ginger, grated
- 2 tbsp light soy sauce
- 1 tsp sesame oil
- 2 tbsp chinese black vinegar
Nutrition (per serving)
- Calories
- 261 kcal
- Protein
- 16.1 g
- Carbohydrate
- 30.8 g
- of which sugars
- 3.1 g
- Fat
- 7.1 g
- of which saturates
- 1.1 g
- Fibre
- 3.1 g
- Salt
- 1.84 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely shred the cabbage, sprinkle with salt and leave for 10 minutes, then squeeze dry.
- 2
Finely chop the tofu and mushrooms and mix with the cabbage, spring onions, fresh ginger, half the light soy sauce and the sesame oil.
- 3
Lay out the dumpling wrappers and spoon a teaspoon of filling into the centre of each, dampen the edges and pleat or press firmly to seal.
- 4
Bring a large pan of water to the boil and cook the dumplings in batches for 5 minutes, until they float and are heated through.
- 5
Mix the remaining light soy sauce with the chinese black vinegar for a dipping sauce.
- 6
Serve the dumplings hot with the dipping sauce.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.