Smoky Tofu Dumplings with Sweet Chili Dipping Sauce

Jump to Recipe Print Recipe

These smoky tofu dumplings are pan-fried to a delicious crisp and served with spicy sweet chili dipping sauce. A show stealing vegan appetizer that everyone will love!

These tofu dumplings are a vegan spin on some pork dumplings that I accidentally took a bite of at a Thai restaurant. Apparently the Thai word for “vegetable” is similar to “pork.” Or maybe the English word “vegetable” sounds like “pork” in Thai? I’m not sure, but in any event, I had myself one of those accidents while dining out.

I made some tofu dumplings in order to make myself feel better. And I decided to make the tofu nice and smoky and savory, just like a pork dumpling, but better because it’s vegan!

What You’ll Need

For the Dumplings

• Oil. Any high-heat variety should work. Try peanut, vegetable or canola oil.
• Garlic.
• Ginger.
• Scallions.
• Carrots.
• Tofu. You’ll want to use firm or extra-firm.
• Soy sauce. Tamari or liquid aminos work as well!
• Liquid smoke. Look for this near the barbecue sauces at your supermarket. Can’t find it? Try a little smoked paprika instead. You can also skip this if you’re no a fan.
• Wonton wrappers. Check the ingredients to ensure the ones you use are vegan. I used Dynasty brand (found at Wegmans). If you can’t find vegan ones, try making your own using this vegan wonton wrapper recipe.

For the Sauce

• Sambal oelek. Look for this type of chili paste in the international foods section of the supermarket.
• Maple syrup. Or use another liquid sweetener, like agave.
• Rice vinegar. White vinegar can be subbed if you don’t have this on hand.
• Garlic.
• Sesame seeds. These are optional — just a nice garnish!

How to They’re Made Dumplings

The following is a detailed photo tutorial on how to make this dish. Scroll down if you’d prefer to skip right to the recipe!

Make the Filling

• To make the filling, heat up some oil in a skillet, then add minced garlic, grated ginger, chopped scallions, and diced carrots. Sauté everything just until the carrots begin to soften up.
• Now crumble in some tofu. Tip: freezing and then thawing your tofu before cooking will give it a nice crumbly texture. You can find more details on tofu freezing in this tofu taco recipe.
• Cook the tofu for a few minutes, stirring it often, until it begins to dry and crisp in spots.
• Now add your soy sauce and liquid smoke. Continue cooking everything just until the liquid dries up.

Stuff the Dumplings

• Fill a small bowl with water. Now dip your finger in the water and lightly wet the edges of a wonton wrapper — this will help it to seal!
• Spoon a bit of filling over the center of the wrapper.

• Fold the wrapper over the filling, making a triangle shape.
• Gently press to seal the edges of the dumpling.

Fry the Dumplings

• Heat up some oil in a skillet. You want to very generously coat the bottom — this means about ⅛ inch of oil.
• Give the oil a minute to heat up, then add a few dumplings. Make sure you’ve got plenty of room in the skillet — if the dumplings touch each other they’ll probably stick together.
• Fry the dumplings for a few minutes on each side, until they’re lightly browned and crispy.
• Transfer the dumplings to a paper towel-lined plate to drain when they’re done cooking.

• Now stir your sauce ingredients together in a bowl and serve your dumplings with the sauce. Enjoy!

Tofu Dumpling Tips & FAQ

• Can these dumplings be made gluten-free? Sure! Substitute gluten-free tamari for the soy sauce and use vegan gluten-free wonton wrappers.
• Shelf-life & storage. These dumplings will keep in the fridge for about 3 days, or in the freezer for about 3 months. To reheat, thaw (if frozen), then pop them into a 400°F oven until hot.
• Where can I find vegan wonton wrappers? You might luck out and find them at the supermarket (I did!). Otherwise, try an Asian market.
• Don’t feel like making your own sauce? Use bottled! I like Trader Joe’s sweet chili dipping sauce. As an alternative to sweet chili sauce, these dumplings are also delicious with vegan peanut sauce.
• Can these be made without oil? Possibly. The filling could be cooked using a good nonstick surface and a bit of water instead of oil. Instead of frying the dumplings, try steaming them like I did for these tofu potstickers.