High-Protein Tofu & Mushroom Dumplings

make and fold your own vegan dumplings

Tofu Mushroom Dumplings arranged on a gray plate and seen from above
Goal muscle_building
Total time 60 mins
Difficulty Easy
Nutritional value (per portion)
kcal 448
Protein 30 g
Fat 12 g
Ingredients …

3 Persons

You will need

One serving is 9 dumplings.
For the dough:
200 g spelt flour
100 ml boiling water
a pinch salt
15 g spinach, cooked and pureed (optional)

For the filling:
0.5 onion
2 cm ginger
100 g mushrooms (e.g. brown mushrooms, shiitake, oyster mushrooms, etc)
250 g plain firm tofu
450 g spinach
3 shallots
1 clove garlic
1 tbsp Vegan Protein
Vegan Protein
Vegan Protein
100% plant-based protein power
1 tsp vegetable or coconut oil
1 tsp sesame oil
2 tbsp rice wine vinegar
2 tbsp soy sauce
1 tsp agave nectar

You'll also need:
100 ml water
1 tsp vegetable or coconut oil

High-Protein Tofu & Mushroom Dumplings

make and fold your own vegan dumplings

By: Anne-Sophie Hoffman
Make your own protein gyoza! These tofu and mushroom dumplings make a super finger food, and will rival your favorite sushi place for taste.


  • First, make the filling. Dice the onion, garlic, shallot, and mushrooms finely. Grate the ginger. Chop the spinach. Crumble the tofu.
  • Heat the oil in a pan over medium-high heat.
  • Add the onion, shallot, garlic, and ginger. Saute for 2-3 minutes.
  • Now add the mushrooms and crumbled tofu. Continue to cook for 3-4 minutes.
  • Finally, add the spinach to the pan. Simmer for 2-3 more minutes.
  • Add the Vegan Protein, the rice wine vinegar, the agave nectar, the soy sauce, and the sesame oil.
  • Season the filling with salt and pepper to taste.
  • Put the filling aside in a bowl in the fridge.
  • Now make the dumplings' wrappers. Put the spelt flour and salt into the bowl of a stand mixer.
  • Turn the mixer on at a slow speed. Very gradually add the boiling water to the salted flour.
  • Let the machine knead the dough for 4-5 minutes (or do it by hand, but stay safe from the heat!).
  • If you'd like some of your dumplings green, add some cooked and pureed spinach to the dough.
  • Roll out the dough into logs of 1-2cm thickness. Put the dough logs on a wooden cutting board and cover with a damp dish towel.
  • Let the dough rest for about 30 minutes.
  • Now roll the dough until it's 1-2mm thick. Use a glass to cut 10cm-wide circles out of the dough.
  • Take the filling out of the fridge. With clean hands, pick up the filling and squeeze out any extra liquid you can.
  • Pick up one of the dough rounds and put it onto your open palm. Take a heaping teaspoon of the filling and place it in the middle of the dough. Fold the bottom side of the dumpling up towards the top.
  • To make the shape you're used to seeing in dumplings, seal the dough up from the right side to the left. Form tiny folds as you work from right to left and gently press them. Repeat until you've sealed up the whole dumpling.
  • Repeat the rolling, cutting, filling, and folding until you have used up all your dough.
  • Now heat the water and oil in a pan on high heat. Put the dumplings into the pan and cover with a properly fitting lid. Leave the dumplings to steam for 1-2 minutes. Now take off the lid (watch out for the cloud of steam!) and keep the dumplings cooking on the heat until all the cooking water has evaporated. Saute the dumplings in the oil that's left over after the water is gone.
  • Serve with your favorite dips or just soy sauce.
    Ingwer Karotten Dumplings
  • Enjoy!
Our tip High-Protein Tofu & Mushroom Dumplings

Unser Tipp: Erfrischende Ingwer-Karotten-Dumplings:

Verwöhne deine Liebsten mit zwei verschiedenen Variationen der gefüllten Teigtaschen. Unser absoluter Favorit: erfrischende Ingwer-Karotten-Dumplings.
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