Vegetable Dumplings with Dale Talde

Total Time:
1 hr 45 min
1 hr
45 min

40 to 45 dumplings

  • Dumplings:
  • 1 pound shiitake mushrooms
  • 1/2 cup vegetable oil
  • Kosher salt
  • 8 ounces kale leaves, shredded
  • 8 ounces firm tofu, drained
  • 1/2 bunch fresh cilantro, finely chopped
  • 1/3 cup finely chopped scallions
  • 3 tablespoons light soy sauce
  • 1 tablespoon toasted sesame oil
  • Cornstarch, for dusting
  • One (14-ounce) package dumpling wrappers
  • Dipping Sauce:
  • 2 tablespoons soy sauce
  • 2 tablespoons black vinegar
  • 1 teaspoon sugar
  • 1 tablespoon julienned or grated fresh ginger
  • 1 teaspoon sesame oil
Watch how to make this recipe.
  • For the dumplings: Trim and discard the stems from the mushrooms and finely chop the caps. In a large saute pan, heat 2 tablespoons of the vegetable oil over medium-high heat. Add the mushrooms, working in batches to avoid overcrowding the pan. Cook until golden brown, 5 to 8 minutes. Add salt to taste. Transfer to a large bowl to cool.

  • To the same pan, add 1 tablespoon vegetable oil and heat over medium-high heat. Add the kale and cook, stirring, until wilted and most of the liquid has evaporated, 6 to 8 minutes. Add salt to taste. Transfer to the bowl with the mushrooms.

  • Finely crumble the tofu into the bowl with the mushrooms and kale. Add the cilantro, scallions, soy sauce and sesame oil and mix well. Add salt to taste.

  • Cover a baking sheet with plastic wrap and dust with cornstarch. Wet the edge of a dumpling wrapper with water. Place about 2 teaspoons of the tofu-mushroom filling in the center and fold to form a half-moon shape. Press the edges to seal well. Place the sealed dumpling on the prepared baking sheet. Repeat with the remaining filling and wrappers.

  • Place a medium saute pan over medium-high heat and add 1 tablespoon vegetable oil. Working in batches, add the dumplings in a single layer. Add about 1/4 cup water and cover. Cook until the water has evaporated, the bottoms of the dumplings are golden and the wrappers are fully cooked and somewhat translucent, about 5 minutes.

  • For the dipping sauce: In a small bowl, whisk together the soy sauce, vinegar and sugar until the sugar is dissolved. Add the ginger and sesame oil and stir to combine.

  • Serve the dumplings with the dipping sauce.

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    This recipe is featured in:

    Food Network Star Kids