These homemade tofu and chive dumplings are plump, savory parcels with a delicate chewy wrapper and a fresh, garlicky filling. Pressed firm tofu, fresh chives, soy sauce, and sesame oil make a filling that tastes far more complex than its short ingredient list suggests. Pan-fried until the bottoms are golden, they are weekend-project cooking at its most rewarding.
Craving those savory, delicate dumplings from your favorite restaurant? Look no further! These homemade Tofu and Chive Dumplings are surprisingly simple to make, bursting with fresh flavor, and incredibly light on the wallet. The combination of savory tofu, fragrant chives, and a hint of spice makes for an irresistible bite. Perfect for a fun cooking project, a party appetizer, or a satisfying weeknight meal!
Ingredients
• 1 cup / 225g (7.9 oz) firm tofu, pressed and finely diced
• 1 cup / 30g (1.06 oz) fresh chives, finely chopped
• 1 teaspoon / 4g (0.14 oz) sugar
• 1 teaspoon / 5ml Asian chili sauce
• 1 large egg white, beaten
• 1 tablespoon / 15ml (0.5 fl oz) soy sauce
• 1 teaspoon / 5ml (0.2 fl oz) sesame oil
• 1 package square wonton skins (approx. 40 wrappers)
• Cornstarch, for dusting
Instructions
1. In a medium bowl, combine the finely diced tofu, chopped chives, sugar, chili sauce, soy sauce, sesame oil, and all but 1 teaspoon (5 ml / 0.2 fl oz) of the beaten egg white. Mix until well combined.
2. Place about 2 teaspoons (10 ml / 0.3 fl oz) of the filling onto the center of a wonton skin. Dip your finger in the reserved egg white and moisten the edges of the wrapper.
3. Fold one corner of the wonton skin to meet the opposite corner, forming a triangle. Press the edges firmly to seal, ensuring there are no air pockets.
4. Place the finished dumpling on a plate or baking sheet lightly dusted with cornstarch to prevent sticking. Repeat with the remaining filling and wrappers.
5. Bring a large pot of water (about 3 quarts) to a rapid boil. Carefully add the dumplings in batches, being careful not to overcrowd the pot. Boil for 3-4 minutes, or until they float to the surface and the wrappers are tender.
6. Remove with a slotted spoon and serve immediately with your favorite dumpling dipping sauce.
Nutritional Information
• This recipe serves 6. The following information is an estimate per dumpling.
• Cost: $0.77
• Calories: 48
• Fat: 1.5g
• Carbohydrates: 6g
• Protein: 3g
• Fiber: 0.5g
• Sugar: 1g
• Sodium: 209mg
Pro Tips
• For a crispy bottom, pan-fry the dumplings instead of boiling. Heat a little oil in a non-stick skillet, place the dumplings flat-side down, and cook until golden. Add a splash of water, cover, and steam for 2-3 minutes until cooked through.
• To make these vegan, omit the egg white. Use a small amount of water or a cornstarch slurry (1 tsp / 5 ml cornstarch mixed with 2 tsp / 10 ml water) to seal the wonton wrappers.
• These dumplings freeze beautifully! Arrange uncooked dumplings in a single layer on a cornstarch-dusted baking sheet and freeze until solid. Transfer to a freezer-safe bag. You can boil or pan-fry them directly from frozen, adding a few extra minutes to the cooking time.
• Don’t overfill the wrappers. Using about 2 teaspoons (10 ml / 0.3 fl oz) of filling is the perfect amount to ensure the dumplings seal properly and don’t burst while cooking.
FAQ
Q: Can I make these tofu and chive dumplings vegan
A: Absolutely! To make this recipe fully vegan, simply omit the egg white. Use a small amount of water or a cornstarch slurry (1 tsp / 5 ml cornstarch mixed with 2 tsp / 10 ml water) to seal the wonton wrappers instead. Also, ensure your brand of wonton wrappers is egg-free.
Q: Is tofu a good source of protein for these dumplings
A: Yes, tofu is an excellent plant-based protein source that makes these dumplings both delicious and satisfying. Using firm tofu provides a great texture and contributes to the 3g (0.11 oz) of protein per dumpling, making them a substantial part of a vegetarian meal.
Q: How do I store uncooked dumplings for later
A: These dumplings are perfect for meal prep because they freeze beautifully. Place the uncooked, assembled dumplings in a single layer on a cornstarch-dusted baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag. They can be cooked directly from frozen, just add a few extra minutes to the boiling or pan-frying time.
Q: What other vegetables can I add to the tofu filling
A: This filling is very versatile. You can easily incorporate other finely chopped vegetables like shiitake mushrooms, napa cabbage, or shredded carrots. If using watery vegetables like cabbage or spinach, be sure to squeeze out any excess moisture before mixing to keep the filling from becoming soggy.
More Recipes You’ll Love
- Karhi with White Radishes MOOLI KARHI
- Restaurant-Style Braised Swiss Chard with Lemon and Butter
- Roasted Cauliflower with Punjabi Seasonings (Oven Ki Gobi)
Homemade Tofu and Chive Dumplings
Ingredients
Method
- In a medium bowl, combine the finely diced tofu, chopped chives, sugar, chili sauce, soy sauce, sesame oil, and all but 1 teaspoon (5 ml / 0.2 fl oz) of the beaten egg white.
- Mix until well combined.
- Place about 2 teaspoons (10 ml / 0.3 fl oz) of the filling onto the center of a wonton skin.
- Dip your finger in the reserved egg white and moisten the edges of the wrapper.
- Fold one corner of the wonton skin to meet the opposite corner, forming a triangle. Press the edges firmly to seal, ensuring there are no air pockets.
- Place the finished dumpling on a plate or baking sheet lightly dusted with cornstarch to prevent sticking.
- Repeat with the remaining filling and wrappers.
- Bring a large pot of water (about 3 quarts) to a rapid boil. Carefully add the dumplings in batches, being careful not to overcrowd the pot.
- Boil for 3-4 minutes, or until they float to the surface and the wrappers are tender.
- Remove with a slotted spoon and serve immediately with your favorite dumpling dipping sauce.
- Don't overfill the wrappers.
- Using about 2 teaspoons (10 ml / 0.3 fl oz) of filling is the perfect amount to ensure the dumplings seal properly and don't burst while cooking.
