Tofu, Mushroom, & Kale Dumpling

These tofu mushroom dumplings are a flavorful, plant-based twist on a classic favorite. Crisp on the bottom and filled with a savory mix of tofu, mushrooms, and kale, they’re the perfect vegan dumpling recipe for a weekend cooking project or a cozy dinner when you have a little more time in the kitchen. You can assemble them ahead and freeze for later, making them a great freezer-friendly vegetarian meal. Older kids might enjoy helping with the folding, and it's a great way to bring everyone into the kitchen together.

Serve these easy homemade dumplings as a fun appetizer or alongside roasted broccoli for a healthy, plant-based dinner the whole family will enjoy.

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Tofu, Mushroom, & Kale Dumplings

Ingredients

• 16 oz super firm tofu, crumbled
• 2 tablespoons oil, divided
• 1-inch piece fresh ginger, finely minced
• 1 garlic clove, finely minced
• 3 scallions, sliced (white and green parts separated)
• 5 to 6 oz mushrooms, finely diced
• 1 tablespoon low-sodium tamari or soy sauce
• 1 tablespoon tahini
• 1 tablespoon nutritional yeast
• 2 cups kale, finely chopped
• 1 teaspoon toasted sesame oil
• 1 (12 oz) package wonton wrappers (I used Wildwood brand)
• Toasted sesame seeds, for garnish
• Optional: chili crisp, for serving

Instructions

1. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the ginger, garlic, and the white parts of the scallions. Sauté for about 1 minute until fragrant.
2. Add the mushrooms and cook until most of the moisture evaporates and they begin to brown.
3. Add the crumbled tofu, tamari, tahini, and nutritional yeast. Stir well to combine and cook for about 5 minutes.
4. Add the chopped kale and cook for an additional 3 to 4 minutes, until wilted. Drizzle in the sesame oil and stir again. Taste and adjust seasoning with more tamari or a pinch of salt if needed. Remove from heat and let cool slightly.
5. To assemble the dumplings, place a wonton wrapper on a flat surface. Moisten the edges with water. Add about 1 tablespoon of filling to the center, then fold into a triangle and press the edges to seal. Keep the finished dumplings covered with a damp towel while you work.
6. To cook the dumplings, heat 1 teaspoon of oil in a clean skillet over medium heat. Add the dumplings in a single layer and cook for 2 to 3 minutes, or until the bottoms are golden brown. Add 2 to 3 tablespoons of water, cover immediately, lower the heat, and steam for about 3 minutes.
7. Transfer the finished dumplings to a parchment-lined baking sheet and keep warm in a 300°F oven while you finish cooking the rest.
8. Top with the green parts of the scallions, toasted sesame seeds, and chili crisp if desired. Serve with a simple dipping sauce made from tamari, rice vinegar, and a touch of sesame oil.