Tofu Scallion Ginger Dumplings

These Tofu Scallion Ginger Dumplings are savory, flavorful, and packed with fresh ginger, scallions, soy sauce, and sesame oil. The tofu filling is simple, satisfying, and easy to make, and the dumplings are pan-fried and steamed until tender with crispy golden bottoms.

Jump to:

• Why You'll Love These Tofu Dumplings
• Ingredients
• How to Make Tofu Scallion Ginger Dumplings
• How to Pan-Fry Tofu Dumplings
• Tips for Making Tofu Dumplings
• Can I Make These Ahead of Time?
• Can You Freeze Tofu Dumplings?
• How to Cook Frozen Tofu Dumplings
• How to Store Cooked Dumplings
• How to Reheat Tofu Dumplings
• Frequently Asked Questions
• Tofu Scallion Ginger Dumplings
• More Delicious Dumpling Recipes
• Pin for later!

This is the vegetarian dumpling filling I use in my hands-on dumpling classes, and I like it because it's straightforward, approachable, and doesn't rely on a long list of specialty ingredients. It's a great option whether you're vegetarian or just want a lighter dumpling filling that still has plenty of flavor.

You can keep the folding simple with a basic half-moon shape or add pleats if you want to practice a more traditional dumpling fold.

Why You'll Love These Tofu Dumplings

These tofu dumplings are simple to make but still have lots of savory flavor from soy sauce, sesame oil, ginger, and scallions.

Using super-firm tofu also makes the filling especially easy to work with because you don't have to spend a lot of time pressing out moisture.

I also love that these freeze well, so you can make a big batch and keep some on hand for later.

And of course, pan-frying gives you that combination of tender wrappers and crispy golden bottoms that makes potstickers so good.

Ingredients

Here's what you'll need to make these tofu scallion ginger dumplings.

Super-Firm Tofu

I recommend using super-firm tofu because it contains less moisture than regular firm or extra-firm tofu.

That makes it much easier to crumble and use as a dumpling filling without ending up with a watery mixture.

If your tofu still has some moisture on the surface, just blot it well with paper towels before crumbling it.

Scallions

Fresh scallions add lots of flavor and freshness to the filling.

Finely chop them so they mix evenly with the tofu.

Fresh Ginger

Fresh minced ginger gives these dumplings a warm, aromatic flavor.

I usually use about 1 tablespoon, but you can adjust it depending on how much you like ginger.

Soy Sauce

Soy sauce adds saltiness and umami to the tofu filling.

Because tofu itself is mild, the soy sauce is an important part of giving the filling enough flavor.

Sesame Oil

Toasted sesame oil adds a rich, nutty aroma.

A little goes a long way, so you only need about a tablespoon.

Cornstarch

Cornstarch helps bind the filling together and makes it slightly more cohesive.

White Pepper

White pepper adds a subtle savory heat.

If you don't have it, you can leave it out or use a small amount of black pepper instead.

Dumpling Wrappers

I use round store-bought dumpling wrappers to keep this recipe simple.

You can usually find them in the refrigerated section of Asian grocery stores and some larger supermarkets.

Keep the wrappers covered while you work so they don't dry out.

How to Make Tofu Scallion Ginger Dumplings

1. Prepare the Tofu

Blot the tofu well to remove any excess moisture.

Crumble it into a large mixing bowl using your hands or a fork.

You want small crumbles rather than large chunks so the filling is easier to spoon into the wrappers.

2. Make the Filling

Add the scallions, ginger, soy sauce, sesame oil, cornstarch, and white pepper to the tofu.

Mix everything together until evenly combined.

Unlike a meat filling, the tofu mixture won't become quite as sticky or cohesive, but the cornstarch helps everything hold together.

3. Fill the Dumplings

Place one dumpling wrapper on your work surface.

Add a small spoonful of tofu filling to the center.

Try not to overfill the wrapper. Tofu filling can be a little looser than meat filling, so using a smaller amount makes the dumplings much easier to seal.

4. Fold and Seal

Lightly wet the edge of the wrapper with water.

Fold the wrapper in half and press the edges firmly together to make a simple half-moon.

You can also add pleats if you want.

The shape isn't nearly as important as making sure the dumpling is sealed well.

Repeat with the remaining filling and wrappers.

How to Pan-Fry Tofu Dumplings

Heat about 1 tablespoon of neutral cooking oil in a nonstick skillet over medium heat.

Arrange the dumplings in the pan with the flat sides down.

Cook for about 2-3 minutes, or until the bottoms begin to turn golden.

Carefully add about ¼ cup water to the skillet and immediately cover with a lid.

Steam for about 5-6 minutes, or until the wrappers are tender and most of the water has evaporated.

Remove the lid and continue cooking for another 1-2 minutes so the bottoms can crisp back up.

Serve hot with your favorite dumpling dipping sauce.

Simple Dumpling Dipping Sauce

Ingredients

• ¼ cup soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• Thinly sliced scallions, to taste
• Chili oil, optional
• Minced garlic, optional
• Pinch of sugar, optional

Instructions

Stir together the soy sauce, rice vinegar, and sesame oil. Add sliced scallions, then customize with chili oil, minced garlic, and/or a pinch of sugar to taste.

Tips for Making Tofu Dumplings

Use Super-Firm Tofu

Super-firm tofu is my first choice because it contains less water and gives you a filling that's much easier to work with.

If you use a softer tofu, the filling may become too wet.

Blot Away Extra Moisture

Even super-firm tofu can have some moisture on the surface.

Blotting it before crumbling helps prevent soggy filling and makes the dumplings easier to seal.

Don't Overfill

A small spoonful of filling is plenty.

Overfilling makes dumplings harder to seal and more likely to open while cooking.

Crumble the Tofu Finely

Large tofu chunks make the filling harder to distribute evenly.

A finer crumble gives you a better texture and makes folding easier.

Keep the Wrappers Covered

Dumpling wrappers dry out quickly.

Keep unused wrappers covered with their packaging or a slightly damp kitchen towel while you work.

A Simple Fold Is Fine

You do not need to make fancy pleats.

When I teach dumpling classes, I always emphasize that a simple half-moon is perfectly fine as long as the edges are sealed tightly.

Can I Make These Ahead of Time?

Yes.

If you're making them a few hours ahead, arrange the uncooked dumplings in a single layer on a parchment-lined tray and refrigerate until ready to cook.

Avoid stacking them because the wrappers may stick together.

Can You Freeze Tofu Dumplings?

Yes, and they freeze very well.

Arrange the uncooked dumplings in a single layer on a parchment-lined baking sheet or tray.

Freeze until firm, then transfer them to a freezer-safe bag or container.

Freezing them individually first keeps them from sticking together.

How to Cook Frozen Tofu Dumplings

You do not need to thaw frozen dumplings before cooking.

Pan-fry and steam them the same way you would fresh dumplings, but allow a few extra minutes of steaming time.

How to Store Cooked Dumplings

Store leftover cooked dumplings in an airtight container in the refrigerator for about 3-4 days.

The wrappers will soften after refrigeration, so reheating them in a skillet works better than microwaving if you want to bring back some of the crispiness.

How to Reheat Tofu Dumplings

Heat a small amount of oil in a nonstick skillet over medium-low heat.

Add the dumplings and cook until the bottoms begin to crisp.

Add a splash of water, cover briefly, and steam until heated through.

Remove the lid and let the bottoms crisp again before serving.

Frequently Asked Questions

Can I use firm or extra-firm tofu instead?

Yes, but you may need to press it first to remove excess moisture.

Super-firm tofu is easier because it usually requires very little pressing.

Can I add vegetables to the filling?

Yes! Finely chopped mushrooms, cabbage, or carrots can all work well in the tofu filling.

The main thing is to avoid adding too much extra moisture. For watery vegetables like cabbage, you can lightly salt the chopped cabbage, let it sit for about 10-15 minutes to wilt, then squeeze out as much liquid as possible before adding it to the filling.

For mushrooms, I usually recommend cooking them first so they release their moisture, then letting them cool before mixing them in.

Carrots generally don't need to be salted or cooked first - just finely chop or grate them so they blend easily into the filling.

If you add a lot of extra vegetables, you may also need to slightly adjust the seasoning so the filling doesn't become too mild.

Are these vegan?

The tofu filling itself is vegan.

However, some store-bought dumpling wrappers may contain egg, so check the ingredient label if you need the recipe to be completely vegan.

Do I have to pleat the dumplings?

No.

A simple half-moon shape works perfectly.

Pleating is optional and mostly for appearance.

Why is my tofu filling too wet?

Usually this happens when the tofu contains too much moisture.

Blot or press the tofu well before mixing the filling.

Can I boil these instead?

Yes.

You can gently boil the dumplings until the wrappers are tender and heated through.

Just be careful not to overcrowd the pot.

What's the difference between dumplings and potstickers?

Dumpling is a broad term that includes many types of filled dough.

Potstickers usually refer to dumplings that are pan-fried and then steamed, which gives them a tender wrapper with a crisp bottom.

That's the cooking method used in this recipe.

More Delicious Dumpling Recipes

If you love homemade dumplings, here are a few more recipes to try:

• Chicken Scallion Ginger Dumplings - The chicken version of this recipe, made with scallions, fresh ginger, soy sauce, and sesame oil.
• Napa Cabbage & Tofu Dumplings - Another vegetarian option made with tender napa cabbage and tofu.
• Pork and Chives Dumplings - Savory pork dumplings packed with fragrant Chinese garlic chives.
• Sichuan Dumplings in Chili Oil - Tender boiled dumplings tossed in a spicy, savory Sichuan-style chili oil sauce.

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