Curious & conscientious about food?
 
 
 
Discover insights to
support your
nutritional goals
 
Search recipes for
any diet and avoid
allergens
 
Make a grocery list
from recipes
and schedule meals
Get started with recipes for...
Let's Go!
RELATED RECIPES
Pork and Shrimp Wontons
Stir-Fried Sweet Potato Noodles with Vegetables and Beef
Tofu and Shiitake Mushroom Dumpling
Add to Calendar
Add as Favorite
 
 
 
 
 
35 minutes
4
Adjust servings
Makes 72 dumplings
dairy-free
gluten-free
(?)
Has gluten from:
soy sauce, thin (lite)
wonton wrap (Nasoya)
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
dark sesame oil
tofu
wonton wrap (Nasoya)
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
2
tsp
 
2
tbsp
Plus more for serving.
 
2
lbs
firm to extra firm, crushed.
 
10
whole
medium to large, stemmed and minced.
 
72
whole
 
 
Report Substitution
Please provide succinct feedback on why this substituion looks like it may not be correct.
E.g.:
It looks like a mistake.
It won't work for 99% of recipes.
 
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
 
PREPARATION
MAKING THE TOFU AND MUSHROOM MIXTURE
1.
In a bowl, stir together the sesame oil and soy sauce.
2.
Add the mushrooms and tofu and mix thoroughly.
3.
Season with pepper to taste.
FILLING THE WONTON WRAPPERS
4.
Place a bowl of water on your work surface.
5.
Take a round wrapper and put about 2 teaspoons of the filling in the center.
6.
Dip your finger in the water and dab the edge of the wrapper lightly with water and seal it to form a half-moon, pressing any air out.
7.
Set the dumplings, flat side down, on a cookie sheet lined with wax paper, making sure they do not touch.
COOKING THE DUMPLINGS
8.
Bring a large pot of water to s boil over high heat.
9.
Cook the dumplings in batches until they float to the top.
10.
Remove from the heat and wait 1 to 2 minutes to make sure the filling is cooked.
11.
Scoop out the dumplings with a slotted spoon and divide among large soup plates.
12.
Serve with soy sauce on the side for dipping if desired.
NOTES, TIPS, TRICKS, HINTS, ETC:
1.
Avoid pressed tofu, which is sold vaccuum-sealed. Form to extra firm tofu is preferred for added texture.
2.
Can be steamed, pan fried, or deep fried as alternative methods of cooking.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten. Just substitute gluten-free soy sauce (lite) for soy sauce, thin (lite).
2.
Make it Wheat Free!
 
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat. Just substitute gluten-free soy sauce (lite) for soy sauce, thin (lite).
 
NUTRITION
This recipe has the following nutrient totals:
Calories 1871
Protein 34.5 g
Carbohydrates 79.8 g
Iron 0.12 mg
Fiber 3.67 g
Calcium 0.92 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
©2017-2018 foodious LLC
.