Take the tofu out of the package and press it for at least 10 minutes. Use either a tofu press, or heavy pans and books.
1 package extra firm tofu
Add oil to a large saute pan on medium low heat and let the pan heat up. Add the mushrooms, cabbage and carrots and saute for 8-10 minutes.
1 teaspoon neutral oil, 8 ounces mushrooms, 1 cup green cabbage, 1 cup carrots
Once tofu is done pressing, crumble it into the pan and stir well. Add soy sauce, green onions, garlic, ginger, vinegar and sesame oil. Stir, then cook until all vegetables are soft and cooked through.
1 package extra firm tofu, 2 teaspoons toasted sesame oil, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 4 green onions, 4 cloves garlic, 1 tablespoon minced ginger
Set the dumpling filling aside for 10 minutes to let it cool. Get your dumpling wrappers out and add about 1 teaspoon of filling to the wrapper. If you have a square dumpling wrapper, then look at the photo in the post above, on how to fold a dumpling.
34 vegan dumpling wrappers
Don't stress too much about getting them to look perfect. Set the dumplings on a lined baking sheet. Cover them with a cloth towel to help them not dry out.
Freeze the dumplings that you're not going to immediately cook on the baking tray for one hour. Then put them in a freezer friendly ziploc bag.