Mushroom Tofu Jiaozi (Chinese Dumplings)

READY IN: 1hr 10mins
Recipe by Spicy Little Sister

This one is really good, and just so happens to be vegan/vegetarian!

Top Review by 818424

Very good proportion of crunchy to chewy filling. Just the right amount of ginger-garlic-sesame too.

I did part of the batch with some celery too. No end to the variations!

I will say that jiaozi generally always float regardless if they are done. Just a matter of preference how tender/al dente the wrapper is cooked. Water below full boil too prevents 'blow-outs'

Ingredients Nutrition


  1. Boil water and revive the mushrooms by putting them in a capped container with the hot water. When they're revived, cut them into small strips.
  2. Soften the bean thread noodles with some hot water.
  3. Use the remaining hot water to blanch the mung bean sprouts.
  4. Cut up the tofu into small (7mm square) cubes.
  5. Mix all the ingredients in a large bowl, except for the wrappers. Optionally add a beaten egg to make it stick together better.
  6. Make the dumplings: put a small quantity of this mixture in dumpling wrappers, and then pinch the sides together, sometimes a little cold water will help them stay stick together.
  7. Boil a pot of water and throw small batches of the dumplings into the water. They're ready when they float. Scoop them out with a slotted spoon or strainer and then make another batch. Excess dumplings can be frozen.

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