Thai Basil Veggie Dumplings Recipe

Yield: 35-40 dumplings

Author: Julie Kim, RD

Thai Basil Veggie Dumplings

These vegan dumplings pack in a variety of healthy veggies and protein with a nice kick of Thai flavors and spice in each bite!

Prep time: 1 HourCook time: 10 MinTotal time: 1 H & 10 M

Ingredients

14 ounces extra firm tofu, squeeze out water as much as possible
1 cup cabbage, brunoised
½ cup shitake mushrooms, brunoised
½ cup garlic chives, diced
2 tablespoons Thai basil, finely minced
3 Thai chilies, finely minced
1 garlic clove, grated
1 tablespoon ginger, grated
1 tablespoon and 1 teaspoon coconut aminos
1 tablespoon and 1 teaspoon soy sauce
¼ teaspoon white pepper
¼ teaspoon salt
Freshly ground black pepper
35 circular dumpling wrappers
Small bowl of water
Canola oil

Instructions

In a medium mixing bowl add the tofu, cabbage, shitake, garlic chives, Thai basil, Thai chilies, garlic, and ginger. Mix altogether with clean hands (or use a food-safe disposable glove) breaking down the tofu until evenly combined and you no longer have any large chunks. Then add the coconut aminos, soy sauce, white pepper, salt, and freshly ground black pepper.
To wrap dumplings: grab one dumpling wrapper and place around 2 teaspoons of the filling in the center of the wrapper. The amount of filling you use will vary depending on the size of your wrappers, so you will need to gage how much to use. Then dip one finger in the bowl of water and moisten about ¼-inch all around the outer edges of the wrapper. Fold the dumpling in half but not sealing the edges together yet! Start pleating the edges together from one side to the other making sure to seal it using your dominant hand’s thumb and pointer fingertips to pleat and seal your nondominant hand to help guide and hold the dumpling. (I recommend watching a short video showing how to do this before starting and will link one below).
Heat a large frying pan over medium heat and place your dumplings arranging them evenly spaced apart not touching each other. Then add 1/3 cup of water to the pan. Then place the lid on top of your frying pan so that the dumplings can steam for a couple of minutes. The dumplings are done steaming when the wrappers look more translucent. (If your water evaporates before the dumplings turn translucent just add some more water and continue to let it steam longer). Just before you see that all the water is going to evaporate take the lid off and drizzle in some oil. Let the dumplings fry until the bottoms are deep golden brown and crispy. Serve immediately with a side of Ponzu and chili oil.