Steamed Tofu and Shiitake Mushroom Dumplings
Delicate dumplings filled with silky tofu and earthy shiitake mushrooms, steamed to tender perfection and served with a tangy soy dipping sauce. This chinese-inspired dumplings (vegetarian) ready in about 50 minutes pairs firm tofu, dried shiitake mushrooms, stalks green onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 200 g firm tofu
- 6 pieces dried shiitake mushrooms
- 2 stalks green onions
- 1 tbsp grated ginger
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1/4 tsp white pepper
- 24 pieces dumpling wrappers
- 2 tbsp for sealing water
- 1/4 cup soy sauce (for dipping)
- 1 tbsp rice vinegar (for dipping)
- 1 tsp chili oil (optional for dipping)
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Soak 6 dried shiitake mushrooms in 1/2 cup warm water for 30 minutes until softened, then finely chop them and reserve soaking water.
- Step 2: Crumble 200 g firm tofu into a bowl, add the chopped mushrooms, 2 finely sliced green onions, 1 tbsp grated ginger, 2 tbsp soy sauce, 1 tsp sesame oil, and 1/4 tsp white pepper. Mix until well combined.
- Step 3: Place 1 dumpling wrapper on a clean surface, spoon about 1 tbsp of the tofu mixture into the center, moisten the edges with 2 tbsp water, and fold into a half-moon shape, pressing edges firmly to seal. Repeat with remaining wrappers and filling.
- Step 4: Arrange dumplings in a single layer on a parchment-lined steamer basket, making sure they don’t touch. Steam over boiling water for 8 minutes until wrappers are translucent and filling is heated through.
- Step 5: Mix 1/4 cup soy sauce, 1 tbsp rice vinegar, and 1 tsp chili oil in a small bowl for dipping. Serve dumplings hot with the dipping sauce on the side.
Frequently asked questions
How long does Steamed Tofu and Shiitake Mushroom Dumplings take to make?
Total time is about 50 minutes (40 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Steamed Tofu and Shiitake Mushroom Dumplings?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu from drying out.
Can I substitute ingredients in Steamed Tofu and Shiitake Mushroom Dumplings?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Steamed Tofu and Shiitake Mushroom Dumplings for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Steamed Tofu and Shiitake Mushroom Dumplings vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
