Cabbage and tofu skin dumplings are crispy, pan-fried parcels filled with a savory mixture of blanched cabbage, glass noodles, mushrooms, and aromatic seasoning. Wrapped in delicate tofu skin and served with a refreshing cabbage salad, this dish offers a nutritious and satisfying plant-based twist on traditional dumplings.
Try this recipe from W Table.
Ingredients:
- 8 sheets tofu skin
- 100 grams cabbage leaves
- 2 shiitake mushrooms
- 40 grams soaked glass noodles
- 1/4 stalk green onion
- 1/2 tablespoon minced garlic
- 2 teaspoons soy sauce
- 1 teaspoon salt
- 1/2 tablespoon sesame oil
- A pinch of black pepper
- 1/2 cup cooking oil
Cabbage Salad Ingredients:
- 1/2 head cabbage
- 1 tablespoon red chili powder
- 1 tablespoon vinegar
- 1/2 tablespoon sugar
- 1/2 tablespoon sesame oil
- A pinch of sesame seeds
(serves 2 to 3)
Instructions:
Blanch the cabbage leaves in boiling water with a pinch of salt for about 1 minute.
Using the same water, blanch the tofu skins for 1 minute, then rinse them under cold water and gently squeeze out the excess water.
In the same water, cook the soaked glass noodles for about 3 minutes. Drain and set aside.
Finely chop the blanched cabbage, shiitake mushrooms, cooked glass noodles and green onion.
Tip: A food processor can make chopping easier.
In a mixing bowl, combine the chopped ingredients with minced garlic, soy sauce, salt, black pepper and sesame oil. Mix well.
Cut a slit in one side of each tofu skin sheet and fill with the dumpling filling.
Lightly dust the outside of the dumplings with cornstarch, shaking off any excess.
Heat oil in a pan and fry the dumplings until golden brown on all sides.
Shred the remaining cabbage thinly using a mandoline slicer, rinse in cold water, and drain well.
In a bowl, combine the cabbage salad ingredients, then add the shredded cabbage and toss lightly.
[Source: W table]
(Yangbaechu yubu mandu, cabbage tofu dumplings, vegan cabbage dumplings, stuffed dumplings with cabbage and tofu)
