Crispy pan-fried tofu dumplings are tossed in a flavorful chipotle sauce for an entirely craveable appetizer that’s Far East meets Southwest. It has a punch of spicy and smoky flavor that keeps you going back for more.
When Dumpling Darling, a beloved Iowa restaurant, closed its doors a few years back, I was seriously bummed.
There was nowhere else in town with dumplings like theirs. In fact, my favorite was one I’d never even heard of before: chipotle tofu dumplings.
Far from traditional, the fusion of a Chinese-style dumpling with Mexican chipotles in adobo really worked.
Recently, I decided to take my Dumpling Darling cravings into my own hands.
I whipped up my own take on their dumplings (plus a side of gochujang Brussels sprouts, another favorite which I recently remade here as well on the blog).
Just like the original, browned and seasoned tofu is stuffed inside of a wonton wrapper, fried until golden, and tossed in a full-bodied chipotle sauce that seeps into every crimp and fold.
Eating dumpling after dumpling, I was amazed at how much my version brought that old favorite back to life.
Made with just 8 ingredients, the biggest challenge in making them is having the willpower to not eat them all!
This is a terrific appetizer to make with a friend or in a group. Once you get the folding rhythm down, it comes together surprisingly fast. Plus, you can make as few or as many as you like.
In this post:
Ingredients
Here are the ingredients you will need to make this recipe.
Wonton wrappers: Be sure to read the ingredients, and choose wonton wrappers that don’t include eggs.
Nasoya plant based wonton wraps are my go-to choice. They’re widely available in grocery stores and even big box stores like Walmart.
Tamari: A Japanese-style soy sauce that adds saltiness and umami. You can substitute regular soy sauce or liquid aminos if preferred.
Rice vinegar: A mild vinegar that adds bright tang and balance. Available alongside other vinegars or Asian ingredients at most grocery stores.
Chipotle sauce or adobo sauce: Chipotle peppers are ripe red jalapeños that have been smoked and dried. For this recipe, you’ll want either canned chipotle sauce, or the adobo sauce from inside a can of chipotle peppers in adobo (my preference).
You can find these canned goods near the salsas, hot sauces, and Mexican ingredients in the shelf stable section of the grocery store or big box stores.
(You can use any brand. The image here is just to help you identify what to look for on store shelves.)
You’ll need ¼ cup of sauce for this recipe. So if you’re using the sauce from a can of chipotle peppers in adobo, you may need a large can (or more than one small can) to have enough. Or if you like spicy heat, blend or chop in one or two of the peppers to bulk it out.
Agave syrup: A natural sweetener that balances the spice of the chipotles. Can be swapped with maple syrup.
Tofu: Super firm vacuum-packed tofu is a great timesaver, because you don’t have to press it before using it. I buy it at Trader Joe’s, but you can find it at most grocery stores in the refrigerated section.
Most super firm vaccuum-packed tofu blocks are 16-ounces. You’ll need just half (8-ounces) for this recipe.
Salt: Just a pinch or two makes the flavors pop.
Oil: My go-to is avocado oil, but any neutral-flavored, high heat cooking oil works for frying the dumplings.
Step by step instructions
This section shows how to make this recipe at a glance with process photos of the steps. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
1. In a large mixing bowl, combine the following with a whisk:
- Adobo sauce or chipotle sauce
- Tamari
- Rice vinegar
- Agave syrup
Then set aside for later.
2. Crumble tofu into small pieces in a lightly oiled skillet. Add salt, and let it brown all over, moving occasionally with a spatula. (Allow it to brown nicely on one side before flipping.)
3. Once the tofu has browned, season it with tamari and rice vinegar. Combine with a spatula, and turn off the heat.
4. Make a filling and folding station for the dumplings with all of the following:
- Wonton wrappers
- A small bowl of water for sealing the dumplings
- Seasoned tofu
- Two empty plates: one for folding and one for the finished dumplings
5. Put one of the wonton wrappers on a plate, dip your finger into the bowl of water, and then use it to “paint” water around the perimeter of the wrap. (Keep dipping your finger into the water, as needed.)
6. Scoop a heaping teaspoon of the tofu mixture.
7. Put the mixture in the middle of the wrapper.
Don’t overfill the dumplings. Unlike a tortilla, wonton wrappers don’t have a lot of pliability. So resist the urge to add too much, because the wrappers can tear.
8. Fold one wonton corner to its opposite corner, turning the diamond into a triangle. Use your fingers to lightly press the edges to seal.
9. Wet your finger again, and put a dab of water on both of the lower corners of the triangle. Then fold those two corners together, like the dumpling is hugging itself.
10. Move the finished dumpling onto a separate plate, and continue filling and folding the dumplings, until all of the tofu mixture is gone. (In the end, you’ll have 25-30 dumplings, depending on how generously they’re filled.)
11. Put a shallow layer of oil into a large skillet, and bring to a medium high heat. Put a tiny bit of wonton wrapper or a crumb of tofu into the oil to test if it’s hot enough. If bubbles immediately form around it, the oil is ready to go.
Add several dumplings to the skillet. Fry until browned on one side.
Don’t overfill the skillet. For crispy, evenly browned dumplings that are easy to flip, don’t put too many in the pan. You’ll likely have to cook in batches.
12. Once they’re browned on one side, flip the dumplings with a spatula, and fry until browned on the other side. Then move the dumplings to a lined plate to drain excess oil.
Continue with the remaining dumplings until all of them are fried. (Add more oil to the skillet, as necessary.)
13. Once all of the dumplings have been pan-fried, transfer them to the mixing bowl of adobo and tamari sauce. Use a large spoon to toss them in the sauce, making sure they’re evenly coated.
14. Transfer the chipotle tofu dumplings to a platter. If you like, garnish with chopped chives, and serve right away.
Personalize your tofu dumplings
You can make this delicious fried appetizer your own by varying the ingredients.
For milder dumplings, use canned chipotle sauce. Tomato paste is the first ingredient, and it tends to be less spicy.
For spicier dumplings, use adobo sauce from cans of chipotle peppers in adobo. You can even finely chop one of the peppers, and add it to the dumpling sauce as well for extra heat.
Tamari can be replaced with your preferred soy sauce or soy sauce alternative.
To keep the dumplings from getting soggy, serve them right away, or serve the sauce on the side for dipping.
Serving ideas
Chipotle tofu dumplings make a terrific appetizer or side dish with any of the following recipes:
Storage instructions
Because they are fried and tossed in a sauce, chipotle tofu dumplings are best served hot and fresh. However, if you do have any leftover, store them in an airtight container in the fridge. They will keep for 3 to 4 days.
If you’re planning on making dumplings for later, leave them plain and unsauced for a crisper texture. Then reheat the fried dumplings and toss in sauce just before serving.
Reheat at 390 degrees in the air fryer until crispy.
FAQ
Yes, this recipe can be made gluten-free if you use gluten-free versions of tamari and wonton wrappers. (This gluten-free dumpling wrapper recipe from Ela Vegan looks promising.)
Adobo sauce is usually gluten-free, but not always. Double-check the nutrition label to be sure.
I don’t recommend it.
Wonton wrappers on their own are terrific in the air fryer. (I like to make air fried wonton wrappers for a crunchy topping on my vegan egg roll bowl.) However, once the layers are doubled for a dumpling, it’s a little too dry. The dumpling texture doesn’t have the same give without pan frying.
That said, if you’d really prefer to air fry, lightly coat the dumplings in avocado oil spray. Then put them in an even layer in the air fryer basket. (You’ll likely have to cook in batches.)
Air fry at 400 degrees for about 10 minutes, or until browned. (Stop once halfway through to flip.)
Once all of the dumplings are browned, toss them in the reserved sauce, and serve.
Yes. Vacuum-packed tofu is more convenient, because you don’t have to press it first. However, if you only have access to water-packed tofu, that’s fine too. Get extra firm tofu, and fully press it for at least half an hour for the best browning.
(For more information, read these complete instructions on how to press tofu.)
Yes, they freeze beautifully!
If you won't be using the whole package at once, divide it into smaller portions. (I usually separate it into 3 groups.) Place parchment between the stacks or put each group into its own baggie, then store them all in a larger freezer bag.
When you're ready to use them, just pull out what you need and let it thaw on the counter. They're usually pliable again in about 30 minutes (or less if you’ve broken them into smaller groups).
Use any remaining chipotles and adobo sauce in any of the following recipes:
* Chipotle black bean dip
* Sweet potato & black bean hash with chipotle crema
* Vegan fish tacos with chipotle crema
* Sweet potato taquitos
* Sweet potato tacos with black beans
Leftover chipotles and adobo sauce also freeze well. Freeze them in an ice cube tray. Then once solid, move the cubes to a freezer bag, so that you can easily thaw just what you need.
If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!
📖 Recipe
Chipotle tofu dumplings (pan-fried, crispy & saucy)
Ingredients
- ¼ cup chipotle sauce or adobo sauce*
- 3 teaspoons tamari divided
- 1 ½ teaspoons rice vinegar divided
- 1 teaspoon agave syrup
- 2 teaspoons avocado oil or other high heat cooking oil + more for frying
- 8 ounces tofu super firm, vacuum-packed
- ¼ teaspoon salt
- Water for sealing dumplings
- 25 to 30 wonton wrappers vegan
- Fresh chives chopped, optional garnish
Instructions
- In a large mixing bowl, combine ¼ cup chipotle sauce or adobo sauce, 2 teaspoons tamari, 1 teaspoon rice vinegar, and 1 teaspoon agave syrup with a whisk. Once smooth, set it aside for later.
- Put 2 teaspoons of avocado oil into a large skillet, and bring to a medium heat. If your tofu is damp, blot it dry with a clean kitchen towel for the best browning. Then use your hands to break the tofu into small pieces, and crumble it evenly across the skillet. Season the tofu with ¼ teaspoon salt. Allow it to cook on one side, not moving it for about 4 minutes or until brown on one side. Then use a spatula to flip it, and continue browning another three minutes or so, or until lightly browned all over.
- Once the tofu has shrunk a little and looks nicely browned, season it with the remaining 1 teaspoon of tamari and ½ teaspoon of rice vinegar. Use a spatula to make sure everything is evenly combined. Then turn off the heat, and set aside.
- Now it's time to fill and fold the dumplings. Fill a small, shallow bowl with water for sealing the dumplings. Put it out with the wonton wrappers, tofu mixture, and two plates – one for folding the dumplings, and one for holding the completed dumplings.
- Put one wonton wrapper onto a plate. Put your index finger in the shallow bowl of water to wet it. Then outline the edges of the wrapper like you're finger-painting, getting more water as needed.
- Scoop a heaping teaspoon of tofu mixture onto the middle of the wonton wrapper. Then fold the diamond-shaped wonton wrapper into a triangle. (See pictures in the blog post above.) Use your fingers to lightly press and seal the edges.
- Put another dab of water on both of the bottom corners of the triangle, and seal them onto each other, as if the triangle is hugging itself. Put the finished dumpling on the reserved plate, and continue until all of the dumplings are filled and folded.
- Fill a large skillet with a thin, shallow layer of avocado oil. Bring to a medium high heat. When the oil looks hot enough, put a crumb of tofu or pinch of wonton wrapper into the oil. If bubbles immediately form around it, the oil is hot enough for frying. Add an even layer of dumplings into the oil, being careful not to overcrowd for best browning and flipping. (I can get about 9 in my large pan. You'll likely have to work in a couple of batches.)
- Cook the dumplings until browned on one side, then flip, and brown the other side. (At first, it may take 3 or 4 minutes for the dumplings to brown on one side, but as the oil heats, they may only need about a minute per side. Keep an eye on them.)
- Once the dumplings have browned on both sides, move them to a towel-lined plate to drain. Continue cooking the remaining dumplings until they're all fried. (If necessary, add more oil to the skillet as you cook.)
- Once all of the dumplings have been fried & drained, move them to the bowl with the chipotle tamari sauce. Use a large spoon to toss the fried dumplings, until they are evenly coated.
- Transfer the tofu dumplings to a serving dish, making sure not to leave any sauce behind. If you like, garnish with chopped chives for color. (To avoid any sogginess, eat the dumplings right away.)
Shell
I am also a fan of Dumpling Darling! I am so glad you came up with a way to make them at home. I had no idea it would be this easy…or fun! Like you said, the challenge is not eating them all at once!
Cadry Nelson
Yay! So glad you’re enjoying the recipe!
David
Mmmm, I miss Dumpling Darling too! But now we can make them at home. Yay!!
Cadry Nelson
A silver lining for sure!