There is dumpling you should know: Easy vegetarian dumpling recipe

Kelly Fong/Staff

Dumplings may seem very intricate, but even a mediocre “chef” like me can make these delicious dumplings! You have the option of steaming or pan-frying them, but either way, you won’t regret making them. Filled with tofu, cabbage, carrots and onions tossed in sesame oil and soy sauce, these dumplings will make your mouth melt at every bite. What are you waiting for? Go ahead and try them out!



1 pack dumpling wrappers (round)

1 tablespoon minced ginger

½ cup minced yellow onion

2 cups shiitake mushroom (chopped)

1 ½ cups shredded carrots

1 ½ cups shredded red cabbage (regular cabbage works as well)

1 ½ cups diced tofu (firm)

¼ teaspoon black pepper

2 teaspoons sesame oil

2 ½ tablespoons soy sauce



Heat your wok or pan with some oil. Sauté the ginger and onions together for about 2-4 minutes. Add the mushrooms, cabbage, carrots and tofu, and cook for another 2-3 minutes.


With the heat off, mix in the black pepper, sesame oil and soy sauce.


Place about a spoonful of filling onto the middle of the wrapper.


Dip your fingers in water and moisten the edges of the wrapper. This will help seal the dumplings. Fold the sides together to create a semicircle. Gently seal the edges.


Fold the edges to create pleats along the dumpling.


Once you’re finished making all the dumplings, heat up your pan with some oil and place batches of dumplings onto the pan. Fry them until golden brown and then place them on a plate. If you prefer steaming your dumplings instead of pan-frying them, just place them into a steaming apparatus of your choice for about 10 minutes.


And you’re done! Enjoy them with some soy sauce or any sauce of your choice. Happy cooking, Golden Bears.

Contact Kelly Fong at [email protected].