Mushroom & Tofu Dumplings

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Celebrate National Vegetarian Week with Green Kitchen Stories

16 May 2017 |


Mushroom & Tofu Dumplings


Serves 4 / V / GF

‘Wo bu chi rou,’ I said with my best Chinese accent, but all I got back was shaking heads. ‘I am a vegetarian,’ I said slowly, as if that would help. Still nothing. A very kind blog reader had sent us a list of Chinese phrases for our trip to Beijing, but unfortunately none of them helped. Consequently, our five days in China weren’t as filled with delicious food as we had hoped. The only exception was when we found a dumpling restaurant with an owner who finally understood the word ‘vegetarian’. He came in with a full tray of shiitake-filled dumplings served with an ocean of different sauces and condiments. It was heaven. The easiest way to make gluten-free dumplings is to use rice paper wrappers instead of dumpling dough. They are very easy to handle and taste great. The rice paper dumplings can be steamed, fried or baked and the filling can of course be adapted to what you have available. — David


a knob of cold-pressed coconut oil

1 onion, finely chopped

5 cm (2 in) piece fresh ginger, finely chopped a large handful shiitake or oyster mushrooms, coarsely chopped

¼ cabbage, finely shredded

200 g (7 oz) organic, GMO-free firm tofu, crumbled

rice paper wrappers

Soy Dipping Sauce

2 tbsp organic, GMO-free soy sauce

2 tbsp water

1 tsp clear honey (preferably unheated)

1 tsp sesame seeds

a small piece of fresh chilli, thinly sliced


1 head of broccoli, cut into small florets

¾ cabbage, cut in wedges

1 bok choy or pak choi, cut in wedges

To Serve

Dried Plum Sauce



For the full recipe go to 

Green Kitchen Travels by David Frenkiel and Luise Vindahl of Green Kitchen Stories is available at shops that sell books and online at Amazon.

Check out David and Luise's other titles, including their new book Green Kitchen at Home, which is out now.