Mushroom Dumplings

I love potstickers!  My favourite recipe was one with pork, mushrooms and cabbage.  I decided to replace the pork with tofu, amp up the seasonings and create a vegan version of this dish.


  • 1/2 brick of extra firm tofu (press to remove moisture)
  • 2 cups sliced mushrooms
  • 1 cup shredded cabbage (or coleslaw mix to save time)
  • 2 tbsp hoisin sauce
  • 1 tbsp Sirracha
  • 1/2 tsp salt


Place all ingredients in a food processor and pulse until finely chopped.  Stop before the mixture becomes a paste.

Place a small amount onto a dumpling wrapper.  Using your finger, wet the edge of the wrapper with water and then pinch shut.

Place the dumplings in boiling water and cook for 2-3 minutes, remove when they float to the top.  Melt coconut oil in a sauté pan and add the cooked dumplings. Cook 1-2 minutes on each side, until they begin to crisp.  A delicious dinner or perfect as a dinner party appetizer.

Serve with your favourite dipping sauce.  I used sweet thai chili sauce.


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