Vegan Tofu Bokchoy Potstickers
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These vegan tofu bokchoy potstickers require only 5 ingredients, and are made in 4 easy steps! It’s a perfectly filling snack.

Vegan Tofu Bokchoy Potstickers

Tofu Bokchoy Potstickers

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Author: WoonHeng Chia | @woon.heng


  • ½ block of firm tofu drained and pat dry and cut into small cubes
  • 8 caps of Chinese mushrooms soaked until soft, chopped
  • 2 tsp black bean sauce substitute with 2 tsp soy sauce + ½ tsp maple syrup
  • 1 lb bok choy washed and julienned into thin strips
  • 1 package of dumpling wrappers
  • sesame oil
  • salt and pepper to taste


  • Place julienned bok choy in a large bowl with ½ tsp salt, using your hands, gently fold all the veggies together. Set aside for 15-20mins. In a heated pan with 1tsp oil, saute mushrooms until lightly brown, add black bean sauce and stir until well combined, set aside, and pan-fry tofu cubes until lightly brown. Place both ingredients in a big bowl.
  • Using a cheesecloth or just with your palms, squeeze as much liquid out as possible from your bok choy. Add to your tofu mixture, combine well & season.
  • Place a dollop of mixture in the middle of your wrapper, moisten side with water, and pleat to seal. Repeat until you are done with your mixture and then pan fry them.😉
  • In a heated pan with oil, place dumpling, bottom side down and cook until brownish, add enough boiling water to cover part of the dumpling, cover lid. Turn heat to low-medium and let simmer until all water is absorbed. Serve with gingery black vinegar and chili.


Find more of WoonHeng’s recipes on @woon.heng.
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