Pan-Fried Tofu Mushroom Dumplings

Name: Pan-Fried Tofu Mushroom Dumplings
Total time: 38 min
Yield: 2
Ingredients: 180 g white cabbage; 300 g firm tofu; 170 g button mushrooms; 240 g dumpling wrappers; 12 g rapeseed oil; 30 ml soy sauce; 80 ml tap water; 40 g spring onion; 10 g sesame seeds

38 min
≈ €3.88
2 servings
Easy

Main ingredients: white cabbage, firm tofu, button mushrooms, and dumpling wrappers. Allow about 38 minutes for 2 servings.

Calories496.7 kcal

Protein37.4 g

Fat20.7 g

Carbs

Fiber

See all values in the app

Estimates per serving, whatever the number of servings. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.

Allergens

gluten
soy
sesame

Equipment

stove

Prepare

Pat firm tofu dry

Pat firm tofu dry and crumble it finely. Finely chop button mushrooms and spring onion; very finely shred white cabbage, squeeze it lightly and pat it dry.

Cook

Heat half the rapeseed oil

Heat half the rapeseed oil in a large pan over medium-high heat. Cook firm tofu, white cabbage, spring onion and button mushrooms for 6–7 minutes, until no liquid remains in the pan.

Stir in half the soy sauce

Stir in half the soy sauce, transfer to a plate and cool for 5 minutes.

Lay out the dumpling wrappers

Lay out the dumpling wrappers. Place one heaped teaspoon of filling on each wrapper, moisten the edge, fold and seal firmly without trapped air.

Cook the dumplings in two batches

Cook the dumplings in two batches. For each batch, heat half the remaining rapeseed oil and fry for 2 minutes.

Finish

Add half the tap water

Add half the tap water, cover and steam for 6 minutes; uncover and crisp the bases. Sprinkle with sesame seeds and serve the remaining soy sauce as a dip.