Chinese Dumplings With Tofu Mushroom And Noodles

tofu mushroom dumplings
Tasty dumplings are lightly pan fried then  steamed.  Serve with a simple Napa cabbage salad for a flavorful meatless meal.  This recipe is by House Foods, makers of NON-GMO tofu.
Recipe By: House Foods
  • Prep20 min |
  • Total30 min |
  • Serves20 Dumplings



Heat 1 tsp sesame oil in large pan over medium-high heat.  Crumble the tofu into the pan and add noodles, mushrooms, carrot, cabbage, ginger and garlic and heat for a few minutes.  When the tofu and mushrooms are cooked through, add scallions and soy sauce and mix well.

Add 1 Tbsp of the tofu mixture into each wrap.  Moisten the edges of the wrap with water, fold in half and press to seal, making a few pinches or folds to create a fan-like shape.  Repeat for remaining dumplings.

Add sesame oil and dumplings to pan, a few at a time, and brown on each side (about a minute or two).  Add about 1 Tbsp of water to the pan and cover, allowing wraps to steam.  Once water evaporates, remove dumplings to a plate.  Repeat for remaining dumplings.

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