Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

This was our 2004 Thanksgiving dinner. A Moosewood recipe. The results were excellent. Per my cousin Amysauntjo: Husband said "It's a keeper." He took it to the non vegetarian diabetic in the family who hates tofu figuring she would refuse and he could keep it for when he visited. She loved it. He said she didn't even thank him because she was busy eating it. Per Us.. The wife and I both loved it. And she did the same thing to us when we shared it with her. I assumed she wouldn't eat it the wife said all she said was "OHH GOOD I like this." and dove right in.

Ingredients Nutrition


  1. In large bowl mix all dumpling ingredients. Shape into 2 dozen 2-in balls and place on oiled or Pam'd baking sheet.
  2. Bake at 375F for 45 minutes or until golden and firm.
  3. Combine all the sauce except corn starch and cold water in a saucepan. Bring to boil. Dissolve the cornstarch in the cold water and then stir in and simmer. Continue to stir until thickened and clear. Pour over dumplings and serve immediately. Serve with rice and steamed veggies.
  4. Note: The sauce recipe begins with the 1 1/2 cup juice. Orange, apple or pineapple juice may be used either alone or in combination for the 1 1/2. I used straight pineapple juice. The tofu should be cotton also called water-packed. Silken firm is too soft for the dumplings to keep their shape. However it tastes just as good and can be used as a topping to rice and veggies.


Most Helpful

These are sooooooo good! I didn't have high hope as I was mixing it all together, it didn't seem there was going to all that much flavor, but there was plenty and the flavor was perfect! I almost left the water chestnuts out and I'm glad I didn't, they really added the extra little something. the sauce is plenty sweet, but goes well with the jewels. I wouldn't change a thing. I only made 1/3 of the recipe and wish I would have made the whole batch. I wonder if these freeze well? Thanks so much for sharing this total keeper recipe.

Lucky in Bayview April 26, 2015

This was very yummy! I found the sauce really sweet when I tasted it by itself (I used pineapple juice). But when it's put together with the meatballs, the two really went together well. I served it over barley. Very hearty and good. The only issue I had was that my meatballs didn't stick together very well. Not sure why! Thanks so much for sharing! :O)

SPrins April 26, 2009

This was excellent! Really looks nice also. Note, if you keep kosher, it's pareve. I substituted bamboo shoots for water chestnuts for my husband who was on a low carb diet when I tried it. Also, cooked all the vege's with a little peanut oil in the microwave for a few minutes before adding the tofu. The sauce was fine, but I made another one in addition, again for the low carb DH. Mix equal parts soy sauce and rice vinegar. Add hot sauce to taste.

Jeri Roth Lande December 26, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a