Jiaozi - 饺子

Veggie dumplings.


  • 2 packages circular dumpling wrappers (made from rice flour)
  • 1/2 package sweet potato noodles
  • 1/2 head cabbage (finely shredded)
  • 3/4 block tofu (cubed)
  • 1/2 large yellow onion (minced)
  • 2 carrots (shredded)
  • 4-5 dried shitake mushrooms
  • 4 green onions (minced)
  • 4 cloves garlic (minced)
  • 5 tablespoons soy sauce
  • 3 tablespoons toasted sesame oil
  • Olive oil
  • Salt


  • Cover dried mushrooms with water in a bowl and set aside to rehydrate.
  • Bring a medium pot of water to boil with a sprinkle of salt.
  • Once the water is boiling, add sweet potato noodles and boil for 10-15 minutes.
  • While noodles are boiling, sauté garlic with 1 tablespoon of sesame oil over medium heat for 3 minutes.
  • Add onions and simmer for 3 or so more minutes.
  • Add in carrots and cabbage and simmer until cabbage is translucent.
  • Take veggies off the heat and let cool.
  • In a separate nonstick pan, sauté tofu with 1 tablespoon sesame oil over medium-high heat.
  • Stir occasionally and cook until each side of the tofu cubes are golden brown.
  • Add in 2 tablespoons of soy sauce and cook for another 3-4 minutes.
  • Take tofu off heat and let cool.
  • Drain mushrooms and dice into small pieces.
  • When noodles are ready, let cool, then chop into 1/2 inch pieces.
  • Add noodles, veggies, mushrooms, green onions, tofu, remaining soy sauce and sesame oil to a large bowl and mix together.
  • Add salt, more soy sauce, and sesame oil to taste to your filling.
  • Set a few dumpling wrappers out on a flat surface.
  • Brush a line of water around the edge of each wrapper.
  • Place a spoonful of filling onto each dumpling.
  • Fold edges of dumplings together and seal closed.
  • Place on a baking tray.
  • Repeat folding process until you run out of wrappers.
  • Heat a spoonful or two of olive oil in a nonstick pan over medium-high heat.
  • Place 7-10 dumplings in pan and cook for a few minutes on each side until browned.
  • Serve hot with spicy chili oil, soy sauce, or other dipping sauce of choice.
  • Place extra dumplings on baking sheets into the freezer.
  • Once frozen, transfer to bags.
  • Dumplings will stay good for up to 2 months in the freezer.

#snack #vegan #vegetarian #glutenfree

Recipe submitted by Reilly Knop - Peace Corps Volunteer, China (2014-2016)

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