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A close-up of golden brown baked dumplings in a white casserole dish, garnished with green onions and black pepper.

Crispy Baked Tofu & Veggie Dumplings

These vegan baked dumplings feature a savory filling of crumbled tofu and vibrant vegetables, encased in a golden-brown, crispy wrapper. A healthier, delicious alternative to traditional fried dumplings, perfect as an appetizer or a light meal.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 12 pieces
Course: Appetizer, Main Course, Snack
Cuisine: Asian, Fusion
Ingredients Equipment Method Notes

Ingredients
  

For the Dumpling Filling
  • 14 oz firm or extra-firm tofu pressed and crumbled
  • 1 tbsp sesame oil
  • 1/2 cup finely chopped carrots
  • 1/2 cup finely chopped cabbage
  • 1/4 cup finely chopped green onions white and green parts separated
  • 2 cloves garlic minced
  • 1 inch fresh ginger grated
  • 2 tbsp low-sodium soy sauce or tamari
  • 1 tbsp rice vinegar
  • 1 tsp cornstarch
  • 1/2 tsp black pepper freshly ground
  • Pinch red pepper flakes optional, for heat
For the Dumpling Wrappers & Assembly
  • 12 count round dumpling wrappers store-bought, vegan-friendly
  • 2 tbsp cornstarch mixed with 1/4 cup water, for slurry (or just water)
  • 1 tbsp neutral oil e.g., avocado or canola, for brushing
For Serving (Optional Dipping Sauce)
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • Pinch red pepper flakes

Equipment

  • Large mixing bowl
  • Small Mixing Bowl
  • Cutting board
  • Sharp knife
  • Large Skillet
  • Baking Sheet
  • Parchment Paper
  • Pastry Brush

Method
 

Prepare the Filling
  1. Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add the crumbled tofu and cook for 5-7 minutes, stirring occasionally, until it starts to brown and dry out.
  2. Add the finely chopped carrots and cabbage to the skillet. Sauté for 3-4 minutes until slightly softened.
  3. Stir in the white parts of the green onions, minced garlic, and grated ginger. Cook for another 1-2 minutes until fragrant.
  4. Remove the skillet from heat. Stir in the soy sauce (or tamari), rice vinegar, cornstarch, black pepper, and red pepper flakes (if using). Mix well to combine. Taste and adjust seasoning if needed. Let the filling cool completely.
Assemble the Dumplings
  1. Lay a dumpling wrapper flat on a clean surface. Place about 1 tablespoon of the cooled filling in the center of the wrapper.
  2. Moisten the edges of the wrapper with water or the cornstarch slurry. Fold the wrapper in half to create a half-moon shape.
  3. Pinch the edges firmly to seal, then create pleats along the curved edge for a classic dumpling look, or simply press firmly to seal, ensuring no gaps. Repeat with the remaining wrappers and filling.
Bake the Dumplings
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Arrange the assembled dumplings in a single layer on the prepared baking sheet, ensuring they don't touch.
  3. Lightly brush the tops and sides of each dumpling with neutral oil.
  4. Bake for 15-20 minutes, or until the dumplings are golden brown and crispy. Flip them halfway through baking for even browning, if desired.
Prepare Dipping Sauce (Optional) & Serve
  1. While the dumplings are baking, whisk together soy sauce, rice vinegar, sesame oil, and red pepper flakes (if using) in a small bowl for a simple dipping sauce.
  2. Once baked, garnish with the green parts of the chopped green onions (from the filling preparation, if saved, or fresh). Serve immediately with the dipping sauce.

Notes

Storage: Leftover baked dumplings can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven or air fryer for best results to maintain crispiness.
Variations: Feel free to experiment with other finely chopped vegetables like mushrooms, spinach (sautéed to remove excess water), or bell peppers. A touch of smoked paprika can add a nice smoky flavor to the filling.
Gluten-Free: Ensure your dumpling wrappers are gluten-free and use tamari instead of soy sauce for a gluten-free option.