- Dinner
Taiwanese-Iranian Herb Tofu Dumplings
Taiwanese-style pan-fried dumplings with Iranian-inspired herbs, lime, turmeric, and a tamari-vinegar dipping sauce. Use firm tofu and mushrooms for a plant-forward filling.
Time: ~1 hr 15 min
Ingredients
- firm tofu14 oz
- finely chopped mushrooms2 cups
- finely shredded cabbage2 cups
- green onions, thinly sliced3
- garlic, minced2 cloves
- fresh ginger, grated1 tbsp
- ground turmeric1 tsp
- ground coriander1 tsp
- ground cumin½ tsp
- kosher salt½ tsp
- black pepper¼ tsp
- chopped parsley½ cup
- chopped cilantro½ cup
- chopped mint2 tbsp
- tamari1 tbsp
- lime juice1 tbsp
- dumpling wrappers30
- neutral oil2 tbsp
- water⅓ cup
- tamari3 tbsp
- rice vinegar1 tbsp
- lime juice1 tbsp
- sesame oil1 tsp
- chili crisp or chili flakes optional1 tsp
Instructions
Prepare Tofu
Press the tofu for 10 minutes, then crumble it into a bowl.
Cook Vegetables
Heat 1 tablespoon oil in a skillet over medium heat. Add the mushrooms, cabbage, green onions, garlic, ginger, turmeric, coriander, cumin, salt, and pepper. Cook until the vegetables soften and the moisture cooks off, 6 to 8 minutes.
Combine Filling
Stir in the crumbled tofu, parsley, cilantro, mint, tamari, and lime juice. Cook 2 minutes more, then let the filling cool.
Fill Dumplings
Place 1 tablespoon filling in each dumpling wrapper. Wet the edges, fold, and pleat to seal.
Pan-Fry Dumplings
Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add the dumplings flat-side down and cook until the bottoms are golden, 2 to 3 minutes.
Steam Dumplings
Add 1/3 cup water, cover, and steam until the wrappers are tender and the filling is hot, 6 to 8 minutes. Uncover and cook until the bottoms crisp again.
Make Dipping Sauce
Stir together tamari, rice vinegar, lime juice, sesame oil, and chili crisp or chili flakes for dipping. Serve the dumplings hot with the sauce.