Golden pan-fried half-moon dumplings with crisp browned spots, piled on a patterned terracotta plate with a dark sauce beneath — Photo: Daderot · CC0 · Wikimedia Commons

Chinese · Lunch · Dinner · Snack

Vegetable Jiaozi

Name: Vegetable Jiaozi
Prep time: 60 min
Cook time: 25 min
Total time: 85 min
Cuisine: Chinese
Ingredients: 2 cups all-purpose flour; 1/2 cup + 1 tbsp warm water (for dough); 1/3 tsp salt (for dough); 4 cups napa cabbage, finely chopped; 1/2 tsp salt (for cabbage); 1 small block firm tofu, pressed; 6 large caps fresh shiitake mushrooms, finely diced; 1 medium carrot, finely grated; 1 small bunch garlic chives, finely sliced; 1-inch piece fresh ginger, minced (half for filling, half for dip); 2 cloves garlic, minced; 1 tsp canola oil; 2 tbsp low-sodium soy sauce (1 tbsp filling, 1 tbsp dip); 2 tsp toasted sesame oil; 1/2 tsp ground white pepper; 1 tbsp cornstarch; 2 tbsp rice vinegar

素饺子 (sù jiǎozi)

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

Tender homemade wrappers filled with savoury tofu, napa cabbage, shiitake and garlic chives, steamed until glossy and served with a tangy ginger-vinegar dip.

Prep: 60 min
Cook: 25 min
Total: 85 min
Serves: 4

Medium
Vegetarian
Vegan
Dairy Free

19%

Per serving378kcal19% of a 2,000 kcal day

18gProtein

59gCarbs

9gFat

5gFiber

Calories come from: Carbs 61% · Fat 20% · Protein 19%

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Ingredients

For 4 servings

2 cups250 gall-purpose flour
1/2 cup + 1 tbsp130 gwarm water (for dough)
1/3 tspsalt (for dough)
4 cups300 gnapa cabbage, finely chopped
1/2 tspsalt (for cabbage)
1 small block200 gfirm tofu, pressed
6 large caps100 gfresh shiitake mushrooms, finely diced
1 medium80 gcarrot, finely grated
1 small bunch40 ggarlic chives, finely sliced
1-inch piece10 gfresh ginger, minced (half for filling, half for dip)
2 cloves6 ggarlic, minced
1 tsp5 gcanola oil
2 tbsp32 glow-sodium soy sauce (1 tbsp filling, 1 tbsp dip)
2 tsp8 gtoasted sesame oil
1/2 tspground white pepper
1 tbsp8 gcornstarch
2 tbsp30 grice vinegar

Steps

1
Mix the flour and 2 g salt in a bowl, then stir in the warm water until shaggy.
2
Knead for 5 minutes into a smooth, firm dough, cover and rest for 30 minutes.
3
Toss the chopped napa cabbage with 3 g salt and leave for 10 minutes.
4
Squeeze the cabbage firmly in a clean towel to remove as much liquid as possible.
5
Heat the canola oil in a pan over medium heat and stir-fry the shiitake for 3–4 minutes until dry and fragrant; let cool.
6
Crumble the pressed tofu finely into a large bowl.
7
Add the cabbage, mushrooms, carrot, garlic chives, garlic and half the ginger.
8
Season with 1 tbsp soy sauce, the sesame oil, white pepper and cornstarch, and mix until it holds together.
9
Roll the dough into a log and cut into 32 pieces.
10
Roll each piece into a thin 8 cm (3 in) circle, keeping the edges thinner than the centre.
11
Place about 1 heaped tablespoon of filling in the centre, fold in half and pleat the edges to seal tightly, so the filling is shared evenly across all 32 wrappers.
12
Line a steamer basket with parchment and arrange dumplings with space between them.
13
Steam over boiling water for 10 minutes per batch until the wrappers are translucent and the filling is hot.
14
Stir the rice vinegar, remaining 1 tbsp soy sauce and remaining ginger together for the dip.
15
Serve the dumplings hot with the dipping sauce.

Swaps, storage and make-ahead

Swaps

Use tamari labelled gluten-free instead of soy sauce for the dip, though the wheat-flour wrappers mean the dumplings themselves are not gluten-free.
Swap homemade dough for store-bought round dumpling wrappers to save time, choosing ones labelled egg-free if you want to keep the recipe vegan.
Use regular chives or thinly sliced green onions if you can't find garlic chives.
Replace fresh shiitake with rehydrated dried shiitake, squeezed well and finely diced.

Storage

Refrigerate cooked dumplings in a covered container within 2 hours and eat within 3 to 4 days, re-steaming or pan-frying until steaming hot all the way through. The dip keeps in a sealed jar in the fridge for up to a week.

Make ahead

Make the filling up to a day ahead and keep it covered in the fridge. You can also freeze uncooked dumplings in a single layer on a lined tray, then bag them for up to 2 months and steam from frozen for a few extra minutes until hot through.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: GlutenSoySesame

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (301 g)	Per 100 g
Calories	378 kcal	126 kcal
Protein	18 g	6 g
Carbohydrates	58.9 g	19.6 g
of which sugars	3.1 g	1 g
Fiber	5.4 g	1.8 g
Fat	8.7 g	2.9 g
of which saturated	1.2 g	0.4 g
Sodium	807 mg	268 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.