Recipe By BuddhistChef
Published Apr 4th
Prep 45m Cook 45m Additional 1h Ready In 2h 30m
Servings 10 servings Calories 188.2

Enjoy homemade vegan dumplings including pastry from scratch and filled with tofu plus a variety of vegetables, herbs, and spices. Serve with tomato chutney.

Recipe Ingredients

  • 1 potato
  • 2 teaspoons vegetable oil
  • 1 tablespoon mustard seed
  • ¼ teaspoon cumin seeds
  • 2 carrots, finely diced
  • 1 onion, finely chopped
  • 1 green chile, finely chopped
  • 1 clove garlic, finely chopped
  • 1 teaspoon ground turmeric
  • 1 teaspoon grated ginger
  • ½ cup finely shredded cabbage
  • ¼ (14 ounce) package firm tofu, crumbled
  • ½ cup water
  • ¼ cup chopped fresh cilantro
  • 1 teaspoon garam masala
  • salt to taste
  • 3 cups all-purpose flour
  • 1 cup water
  • 1 pinch salt

Cooking Directions

  1. 1 Place potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash. Set aside to cool.
  2. 2 Heat oil in a skillet over medium heat. Add mustard seeds and cumin seeds and stir. Add carrots, onion, green chile, garlic, turmeric, and ginger. Cook and stir for 1 minute. Add mashed potato, cabbage, and tofu and stir again. Add water and cilantro; cook and stir until vegetables are soft and water is dried up, 7 to 8 minutes. Add garam masala and salt and stir well. Remove from heat and set aside to cool.
  3. 3 Mix flour, water, and salt together in a bowl. Knead into a ball; continue kneading until dough is very soft, 10 to 12 minutes. Wrap and rest for at least 1 hour.
  4. 4 Take a knob of dough and roll out into small round, about 4 inches in diameter. Spoon a heaped teaspoon of filling in the center and moisten the edge with a little water. Press edges together, overlapping the top slightly to form a pleat, and continue to create a half-moon shape with little pleats all around the edge. Repeat with remaining dough and filling.
  5. 5 Fit a large pan with a steamer basket and add about 2 inches of water. Bring to a boil. Add dumplings and steam until swollen and cooked through, about 15 minutes.

Nutrition Facts

  • Calories 188.2
  • Carbohydrate 36.2 g
  • Fat 2.2 g
  • Fiber 2.5 g
  • Protein 5.8 g
  • Saturated Fat 0.3 g
  • Sodium 45.9 mg
  • Sugar 1.8 g

Chef's Notes

For a variation on the filling you can add chopped bok choy, spinach, spring onion, tofu, or if you prefer meat, add minced chicken, beef, or yak as they do in Nepal!


  1. I made as per the recipe and enjoyed it. The filling was really delicious and not difficult The dough was a little challenging to wrap around the filling and I though the dough needed a lot more seasoning. Try and get the dough s thin as possible.. and you probably wont need to cook more - Read more ...

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