Chinese Vegetarian Dumplings


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s Chinese Vegetarian Dumplings s

Yields: 15 Servings

1 cup Bok choy blanched, chopped
1 cup Napa cabbage blanched, chopped
1 teaspoon Garlic minced
1 teaspoon Ginger roots minced
1/2 cup Shiitake mushrooms chopped
1/2 cup Scallion chopped
1 cup Tofu mashed
60 ea Wonton wrappers

Peel off 5-6 leaves of the bok choy, and Napa cabbage. Blanch in boiling water for about 2 minutes, then plunge in cold water. Drain well.
Finely chop all ingredients (except wrappers), and mix in a bowl.
Set up a steamer basket with perforated wax paper in the bottom.
Spoon a rounded teaspoon of filling into each wrapper. Moisten edges of the wrapper, and crimp.
When all dumplings are filled, place about 8-10 into the steamer basket, and steam for 4-5 minutes.
Serve with ginger soy sauce for dipping.
Rob Howery
Cuisine : Chinese
Main Ingredient : Vegetables

I made these today, making up the recipe as I went along. They were good, but I think I'd leave the tofu out next time.






🌹 🍉 Still trying to get it right.
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this looks very good!! what did you put in the dip/sauce just ginger and soy sauce?
Last edited:


Potato peeler
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Thanks! The dipping sauce was soy sauce, warm water to thin it, fresh grated ginger, and a splash of sesame oil.