Pan-Fried Tofu Mushroom Dumplings
- 38 min
- β β¬3.88
- 2 servings
- Easy
white cabbage, firm tofu, and button mushrooms: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
- soy
- sesame
Equipment
- stove
Prepare
Pat firm tofu dry and crumble it finely
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 in a large pan
Heat half the rapeseed oil in a large pan over medium-high heat. Cook firm tofu, white cabbage, spring onion and button mushrooms for 6β7 minutes.
Until no liquid remains in the pan
Until no liquid remains in the pan. 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, heat half the remaining rapeseed oil, fry for 2 minutes, add half the tap water and steam.
Finish
Covered
Covered, for 6 minutes; Uncover and crisp the bases Sprinkle with sesame seeds and serve the remaining soy sauce as a dip.
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