Chipotle tofu dumplings (pan-fried, crispy & saucy)

Saucy tofu dumplings in chipotle adobo sauce on plate.

5 from 2 votes

Chipotle tofu dumplings (pan-fried, crispy & saucy)

Inspired by one of my favorite restaurant orders, this tofu dumpling recipe is a delicious mix of spicy and tangy. Wonton wrappers are filled with seasoned tofu, pan fried, and then tossed in a flavorful chipotle tamari sauce.

Serve chipotle tofu dumplings as a dinner party appetizer, or as a side dish alongside a vegetable stir-fry or fried rice.

Makes 25 to 30 dumplings, depending how generously they're stuffed

Prep Time15

Cook Time20

Total Time35

Course: Side Dish

Cuisine: Chinese, Vegan

Keyword: Chipotle sauce, fried appetizers, fried dumplings

Servings: people

Calories: 204kcal

Author: Cadry Nelson

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.)

Video

Notes

*Use either chipotle sauce or the adobo sauce from inside a can of chipotles in adobo. If using the adobo sauce, you may need a large can or more than one small can to get ¼ cup. Or blend in 1-2 of the peppers to bulk it out. (Chipotle peppers are spicy, so add with care.)

Nutrition information disclaimer: Nutrition information is an estimate and includes approximately 1 ⅓ Tablespoons of oil absorbed during frying. Actual values may vary based on cooking method and how well the dumplings are drained.

Nutrition