Inspired by: Northern Chinese jiaozi
- All year
Cabbage, Tofu & Ginger Jiaozi
- Serves
- 6
- Portion
- 8 dumplings
- Time
- 1 h 15 min
- Texture
- Soft
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Vata–Pitta
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (6 servings) | Café batch ×5 |
|---|---|---|---|---|
| Whole-wheat flour (atta) | 2½ cups (or maida/all-purpose) | 300 g | 1500 g | |
| Water | ⅔ cup warm | 160 ml | 800 ml | |
| Napa / Chinese cabbage | Chinese cabbage, finely chopped, salted & squeezed | 400 g | 2000 g | |
| Tofu, firm | firm, crumbled | 200 g | 1000 g | |
| Carrot | finely grated | 100 g | 500 g | |
| Ginger, fresh | 1 tbsp grated | 15 g | 75 g | |
| Sesame (til) oil | 1 tbsp | 15 g | 75 g | |
| Soy sauce / tamari (gluten-free) | 1 tbsp | 15 ml | 75 ml | |
| Rock salt (sendha namak) | ½ tsp | 3 g | 15 g | |
| Black pepper | white pepper | 0.5 g | 2.5 g |
Method
How to cook it
Step 1: Mix flour and warm water to a soft dough; rest 30 minutes covered.
Step 2: Salt cabbage 10 minutes; squeeze dry. Mix with tofu, carrot, ginger, sesame oil, soy and pepper.
Step 3: Roll 48 small thin rounds; fill; pleat closed.
Step 4: Boil in batches until they float plus 2 minutes, or steam 10 minutes. Serve with ginger–soy dip (E9).
Nutrition
Per serving, estimated
Low salt · 0.9 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromPork and chives→Totofu, cabbage and ginger
Appears in
Related recipes & Indian cousins
Dumplings, Buns & Steamed Dishes
Himalayan Vegetable Momos with Paneer
Inspired by Tibetan/Nepali momo
- Nut-free
- Soy-free
- Vata
- Pitta
- Kapha
Dumplings, Buns & Steamed Dishes
Steamed Milk Buns (Mantou)
Inspired by Mantou
- Nut-free
- Soy-free
- Vata
- Pitta
- Kapha
Dumplings, Buns & Steamed Dishes
Steamed Silken Tofu with Ginger–Soy Dressing
Inspired by Cantonese steamed tofu
- Dairy-free
- Vegan
- Gluten-free with tamari
- Vata
- Pitta
- Kapha
Dumplings, Buns & Steamed Dishes
Steamed Tofu Custard (Egg-free Chawanmushi)
Inspired by Chawanmushi
- Dairy-free
- Vegan
- Gluten-free with tamari
- Vata
- Pitta
- Kapha
Variations & further ideas
More from Dumplings, Buns & Steamed Dishes
Dumplings, Buns & Steamed Dishes
Himalayan Vegetable Momos with Paneer
Inspired by Tibetan/Nepali momo
- Nut-free
- Soy-free
- Vata
- Pitta
- Kapha
Dumplings, Buns & Steamed Dishes
Steamed Milk Buns (Mantou)
Inspired by Mantou
- Nut-free
- Soy-free
- Vata
- Pitta
- Kapha
Dumplings, Buns & Steamed Dishes
Steamed Silken Tofu with Ginger–Soy Dressing
Inspired by Cantonese steamed tofu
- Dairy-free
- Vegan
- Gluten-free with tamari
- Vata
- Pitta
- Kapha
Dumplings, Buns & Steamed Dishes
Steamed Tofu Custard (Egg-free Chawanmushi)
Inspired by Chawanmushi
- Dairy-free
- Vegan
- Gluten-free with tamari
- Vata
- Pitta
- Kapha
Also good this season
Vol I · b1Foundation recipes
Home Ghee from Unsalted White Butter
- Gluten-free
- Nut-free
- Soy-free
- Vata
- Pitta
- Kapha
Vol I · b2Foundation recipes
Sattvic Garam Masala (No Onion–Garlic)
- Dairy-free
- Vegan
- Gluten-free
- Vata
- Pitta
- Kapha
Vol I · b3Foundation recipes
House Digestive Churna (Hingvashtak-inspired)
- Dairy-free
- Vegan
- Gluten-free
- Vata
- Pitta
- Kapha
Vol I · b4Foundation recipes
CCF Tea (Cumin–Coriander–Fennel)
- Dairy-free
- Vegan
- Gluten-free
- Vata
- Pitta
- Kapha