Vegan Cabbage-Wrapped Dumplings with Tofu

The aroma of freshly steamed dumplings fills the kitchen, creating an inviting atmosphere that promises a delightful meal. These Vegan Cabbage-Wrapped Dumplings with Tofu are a scrumptious combination of flavors and textures, taking about an hour from start to finish. The unique use of cabbage instead of traditional wrappers makes them not only gluten-free but also packs in a nutritious punch.

This recipe is perfect for vegans, healthy eaters, or anyone looking to impress guests with an incredible plant-based dish. It’s a great option for meal prep as the dumplings can be made ahead of time and stored in the fridge or freezer for later enjoyment.

Why You’ll Love This Recipe

• The cabbage leaves provide a tender yet crunchy texture that complements the filling perfectly.
• Each dumpling is packed with robust flavors from tofu, vegetables, and seasonings.
• They’re easy to customize with your favorite veggies or spices.
• Cooking them in a pan gives a beautiful golden-brown color while retaining moisture inside.

What You’ll Need

Gather the following ingredients to make these flavorful dumplings:

For the Dumplings

• 1 head cabbage (small)
• 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

For the 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

Use tofu press for a firmer texture.

Substitutions & Swaps

• Use collard greens instead of cabbage.
• Swap mushrooms for bell peppers.
• Replace soy sauce with coconut aminos for a soy-free version.
• Omit chili flakes for a milder taste.

How to Make It

Creating these dumplings is simpler than you might think. Follow these steps:

Freeze the Cabbage

Place the whole head of cabbage in the freezer overnight. Once thawed at room temperature for a few hours, it becomes soft and easier to work with.

Prepare the Filling

In a large bowl, combine grated tofu, shredded carrot, mushrooms, green onions, soy sauce, avocado oil, garlic, ginger, cornstarch, salt, and pepper. Stir well until everything is evenly mixed.

Wrap the Dumplings

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 this process with the remaining leaves and filling.

Cook the Dumplings

Heat 1 tbsp oil in a non-stick pan over medium heat. Place the 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 the Dipping Sauce

In a small bowl, whisk together all the dipping sauce ingredients until combined. Serve the dumplings warm alongside the dipping sauce, garnished with extra green onions or sesame seeds on top.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, they freeze well for up to 2 months.
Reheat: Steam or pan-fry for 5-8 minutes until heated through.

Tips for Best Results

• Placing cabbage in the freezer helps soften the leaves for easier wrapping.
• Experiment with different fillings like finely chopped bell peppers or spinach.
• Ensure not to overfill the dumplings to avoid bursting during cooking.

Serving Suggestions

• Pair with a side of steamed jasmine rice for a hearty meal.
• Serve at a gathering as a tasty appetizer.
• Enjoy them with a salad for a refreshing lunch or dinner option.