1 min read

Sweet Potato & Tofu Dumplings


  • 2 sweet potatoes

  • 1/4 block tofu, crumbled

  • 6 Napa cabbage leaves, chopped

  • 2 cloves garlic, minced

  • 1 pkg. vegan dumpling wraps

  • 4 Tbsp. sesame oil

  • 5 Tbsp. soy sauce

  • 3 Tbsp. water

  • Sesame seeds, for topping


  1. Boil the sweet potatoes in water for 8 minutes, or until tender. Mash and combine with the tofu, cabbage, garlic, 3 tablespoonsful of the sesame oil, and the soy sauce.

  2. Assemble by placing 1 tablespoonful of the mixture onto each dumpling wrap and folding over. Use a tiny bit of water to seal the edges. If desired, fold in half and bring each end together, creating a rose-shaped dumpling.

  3. Fry in the remaining sesame oil. When browned, add the water to the pan, cover, and steam for 2 minutes to cook thoroughly.

  4. Top with the sesame seeds.

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