Tofu-Ginger-Cabbage Dumplings

Team: Wok Wompers

Host School: Harwood Union High School

Age Group: High School


  • 1/2 head Vermont green cabbage, finely shredded
  • 3 Vermont carrots, finely shredded
  • 1 Vermont yellow onion, minced
  • 3 cloves Vermont garlic, minced
  • 1 inch piece of peeled ginger
  • 8 oz extra firm tofu, minced
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 1/2 tablespoons peanut oil
  • 1 tablespoon tamari or soy sauce
  • 1 tablespoon unseasoned rice vinegar
  • 1 tablespoon toasted sesame oil
  • 3 1/2 cups all purpose flour
  • 1 cup lukewarm water

Preparation Instructions

Dumpling wrappers:

  1. Put the flour and 1/2 teaspoon of salt into a Kitchenaid Mixer. 
  2. Slowly add the water to the flour and use hook to knead into a smooth dough - taking 5-10 minnutes.
  3. Shape into a ball and cover with a damp cloth and let the dough rest for 30-45 minutes.
  4. Shape dough into a large circle.
  5. Cut the circle in halves and shape each half into a long log about 1 1/4 inches in diameter.
  6. Cut into small pieces - about 1/2 inch sections
  7. Roll out each small piece with a rolling pin to about 3-4 inches in diameter


  1. In a wok or large skillet over medium high heat, add 1 1/2 tablespoons peanut oil.
  2. Add the gingerook for 30 seconds, until fragrant.
  3. Add the onions and stir-fry until translucent, about 5 minutes.
  4. Add the garlic and stir-fry for another 1-3 minutes. 
  5. Add in the tofu and stir fry for 3-5 minutes. 
  6. Add the chopped cabbage and carrots and stir-fry for another 3-5 minutes, until the veggies are tender and all the liquid released has been cooked off. Transfer the vegetable and tofu mixture to a large mixing bowl and allow to cool.
  7. To the bowl, add the pepper, sesame oil, rice wine vinegar, and soy sauce, and sugar. Season with salt to taste.

Dumpling assembly and cooking:

  1. Spoon 1-2 tablespoons of filling into the center of a wrapper
  2. Wet the edges of the wrapper with water.
  3. Fold wrapper in half to create a little pocket and pinch the edge of the wrappers together. Working from one side to the other, pleat the wrapper with small, accordion folds until the dumpling sealed.
  4. Heat the skillet over medium-high heat and add the peanut oil. Add 6-8 dumplings to the pan and cook until bottom is brown, about 2-3 minutes.
  5. Add 1/4 cup water, cover, and steam the dumplings until the liquid is absorbed, about 5 minutes. Repeat until all dumplings are cooked.