During her trip to my place last month, Xiaoying had taught me to make pork dumplings (jiaozi)the way she used to, in Shanghai. It was just a simple matter of a proper protein substitute to veganize it. I must admit that it turned out really really well.
This dish goes to Its a vegan world: Chinese at Vaishali’s site.
Wrapper: I used store bought wrappers, but I have made jiaozi wrappers with flour, and water, mixed to make a stiff dough, and rolled out into thin, 3.5" circles.
Filling (for about 10-12 dumplings):
1/2 cup Soft tofu
1/2 cup Cabbage (Napa is the best, but even the usual cabbage will work) chopped real fine.
1/2 inch ginger piece, minced
1 clove garlic, minced
1 serrano/thai pepper (optional and depends on how hot you want the dumpling to be)
1 tsp soy sauce
salt to taste
Mix the filling ingredients.
Take a wrapper, and place about a tablespoon filling to one side of the circle. Moisten the edge of the circle. Fold the other side of the circle and seal. You can either pinch the edges to make it nice and frilly or use a fork to press the edge.
Serve hot with a mix of soy sauce and sriracha hot sauce.
If there are leftovers, you can refrigerate it, and then just pan fry before you serve again. Dont microwave.