Sesame Ginger Dumplings

Sesame Ginger Dumplings

Sesame Ginger Dumplings

These sesame ginger dumplings are the definition of comfort food. These dumplings get their soft centers from shredded carrots, shiitake mushrooms, and tofu. In this recipe, I prefer to use Nasoya’s Sesame Ginger TofuBaked. I’ve found that I get a much more consistent texture than when I press and bake my own tofu (something I’ve been working on perfecting). Using Nasoya’s TofuBaked, you don’t get nearly as much moisture and it allows for a denser filling. Not to mention it makes wrapping the dumplings so much easier!


Prep Time: 30 minutes

Cook Time: 20 minutes

Difficulty Level: Easy



24 Dumpling Wrappers (I bought mine pre-made at the grocery store!)

1   7 oz. package of Nasoya Sesame Ginger TofuBaked

½ cup Carrots, shredded

½ cup Shiitake Mushrooms, finely chopped

2 Scallions, finely chopped

1 tsp Sesame Oil

1 tsp Soy Sauce

¼ tsp Ground Ginger

¼ tsp Pepper


2 tbsp Olive Oil

1 cup Water


Sweet Chili Sauce for serving!



  1. In a small mixing bowl, use a fork to break apart the tofu into small, fine pieces.
  2. Add carrots, mushrooms, scallions, sesame oil, soy sauce, and spices to the bowl. Mix well.
  3. Spread a few dumpling wrappers on a clean, flat surface. 
  4. Add ~1 tbsp of tofu mixture to the center of the dumplings.
  5. Lightly brush the edge of the dumpling wrapper with water. 
  6. Fold the dumpling wrapper in half and pinch sides to close the seam. I find that using a fork keeps the wrappers shut and prevents the filling from falling out!
  7. Repeat the above steps until all dumpling wrappers are filled and folded!
  8. In a large frying pan, heat 1-2 tbsp of olive oil on medium to high heat. 
  9. Add the dumplings to the pan. Allow the dumplings to crisp on one side before flipping and frying the other.
  10. Add 1 cup of water to the pan and immediately cover. 
  11. Allow the dumplings to steam in the water on low to medium heat for about 8 minutes. 
  12. Uncover the dumplings and allow whatever water is left in the pan to cook off. 
  13. Serve warm with a side of sweet chili sauce.