Trois fois par jour
Tofu & Shitake dumplings
Photo credit: Dana Dorobantu

Tofu & Shitake dumplings

Tofu & Shitake dumplings
Photo credit: Dana Dorobantu
0 vote

Here’s a simple recipe that is perfect for cocktail hour. While this is an appetizer recipe, you can also just add some broth to it to enjoy as a delicious bowl of soup.

  • ServesYields 30 dumplings
  • Prep time30 mins
  • Cook time7 mins
  • Timeout1 hour
  • FreezingFreezes well


  • 30 Wonton sheets, unfrozen
  • 1 tablespoon of canola oil
  • 1 plain tofu bloc, firm
  • 1 cup of shiitakes, stemmed
  • 2 cups of baby spinach
  • 3 tablespoons of hoisin sauce
  • 1 tablespoon of soya sauce
  • 1 tablespoon of yellow curry
  • Salt & pepper, as preferred


  1. Blend the tofu in the food processor, then add the shitakes and spinach until it forms a couscous texture. Pour into a bowl then add the stuffing ingredients. Mix until well combined then set aside.
  2. On a clean and dry work plan, lay out the 30 wonton sheets, then garnish with 1 teaspoon of tofu stuffing. Use a paintbrush to wet the edge of the dough slightly then close the dumplings in a triangle shape.
  3. Add the dumplings to a non-stick pan with a bit of water and canola oil. Bring to a boil then reduce all the water entirely, then grill every dumpling on each side.
  4. Serve with soya sauce.

Tips & tricks

Can be frozen. Can be kept for 3 days in the fridge and 3 months in the freezer. 

Recipe published on August 19, 2018