Description
These Vegan Zucchini Dumplings are a delightful plant-based appetizer or snack featuring a savory filling of shredded zucchini, tofu, carrots, and wood ear mushrooms. Pan-fried to a golden crisp and steamed to juicy perfection, they deliver a wonderful combination of textures and flavors, enhanced by garlic chili sauce on the side.
Ingredients
Dumpling Wrappers
- Store-bought dumpling wrappers – 24 pieces
Filling
- Zucchini – 2 medium (about 2 cups shredded)
- Firm tofu – 200 grams, crumbled
- Carrot – 1 medium, finely diced or shredded
- Wood ear mushrooms – 1/2 cup, rehydrated and chopped
- Salt – 1 tsp
- Black pepper – 1/2 tsp
- Mushroom seasoning (optional) – 1/2 tsp
- Sesame oil – 1 tbsp
Other
- Water – 1/3 cup for steaming
- Cooking oil (vegetable or canola) – 2 tbsp for frying
- Garlic chili sauce – for serving, as desired
Instructions
- Prepare filling: Shred the zucchini finely, then squeeze out excess moisture using a clean kitchen towel or cheesecloth to avoid sogginess. Finely shred or dice the carrot. Soak and chop the wood ear mushrooms if using dried.
- Sauté vegetables: Heat a small amount of oil in a skillet over medium heat. Add the carrots and wood ear mushrooms and sauté for about 3-4 minutes until softened. Remove from heat and allow to cool slightly.
- Mix filling: In a large bowl, combine the squeezed zucchini, sautéed carrot and mushrooms, crumbled tofu, salt, black pepper, mushroom seasoning if using, and sesame oil. Mix thoroughly to blend flavors evenly.
- Assemble dumplings: Lay out a dumpling wrapper on a flat surface. Place about 1 tablespoon of the filling in the center. Carefully pleat the edges of the wrapper to seal the dumpling tightly, ensuring no filling escapes during cooking. Repeat with remaining wrappers and filling.
- Cook dumplings – pan-fry: Heat 1-2 tablespoons of cooking oil in a nonstick skillet over medium-high heat. Arrange the dumplings in the skillet so they are not touching. Fry them for 2-3 minutes or until the bottoms turn golden brown and crispy.
- Steam dumplings: Carefully pour about 1/3 cup water into the skillet and immediately cover with a lid to trap steam. Allow the dumplings to cook for 5-6 minutes or until the water has evaporated and the filling is cooked through.
- Serve: Remove the lid and let the dumplings crisp up for another minute if desired. Serve hot with garlic chili sauce on the side for dipping.
Notes
- Make sure to remove as much moisture as possible from the zucchini to prevent soggy filling.
- You can substitute wood ear mushrooms with shiitake or button mushrooms if unavailable.
- If you want to make these gluten-free, use gluten-free dumpling wrappers.
- The mushroom seasoning is optional but adds an umami boost.
- Store leftover cooked dumplings in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
