Vegetarian Tofu, Shiitake and Glass Noodle Jiaozi (Su Jiaozi)

Vegetarian dumplings have a reputation for being the less exciting option on the dumpling menu. This recipe exists to change that perception completely. Su Jiaozi are earthy, aromatic, deeply savoury, and packed with a filling that has a wonderful chew and an incredibly clean, satisfying finish. The secret weapon is the glass noodles — those slippery, translucent mung bean vermicelli that most people think of purely as a soup ingredient. Here they play an entirely different role, acting as tiny flavour sponges that lock in all the seasoning and moisture from the mushrooms so the filling stays beautifully juicy without ever tearing the wrapper. Here at Yunion, we think this is the vegetarian dumpling that finally makes meat-eaters stop and take notice.

Serves: 4 Prep time: 40 minutes Cook time: 15 minutes

Ingredients

For the filling:

• 200g fresh shiitake mushrooms, finely minced

• 200g firm tofu, pressed dry and finely crumbled

• 100g mung bean glass noodles (vermicelli), soaked in boiling water until soft then drained and finely chopped

• 2 cups green cabbage, finely shredded and salted to remove moisture

• 3 cloves garlic, finely minced

• 2 tsp fresh ginger, finely grated

• 3 spring onions, finely chopped

• 2 tbsp light soy sauce

• 1 tbsp dark mushroom soy sauce

• 1 tsp sesame oil

• 1 tsp sugar

• Pinch of white pepper

  
  

For wrapping:

• 1 packet Yunion Gow Gee Skins

• Small bowl of water for sealing

  
  

For the dipping sauce:

• 3 tbsp light soy sauce

• 2 tbsp Chinkiang black vinegar

• 1 tsp chilli oil

• 1 tsp fresh ginger, finely julienned

• 1 tsp toasted sesame seeds

  
  

Method

• Salt the shredded cabbage first. Place in a bowl, sprinkle generously with salt, toss to combine, and leave for 10 minutes. Squeeze firmly in a clean tea towel until as much moisture as possible has been removed. Set aside.

• Press the firm tofu. Wrap in a clean tea towel and press firmly for at least 5 minutes to remove excess moisture. Crumble finely and set aside.

• Soak glass noodles in boiling water for 5 to 7 minutes until completely soft and translucent. Drain thoroughly and chop into pieces no longer than 2cm. Shorter pieces are easier to wrap and distribute more evenly through the filling.

• Heat a splash of neutral oil in a pan over medium high heat. Add minced shiitake mushrooms and cook, stirring occasionally, for 5 to 6 minutes until they release all their moisture and begin to caramelise at the edges. This step concentrates the mushroom flavour significantly and removes excess liquid that would otherwise make the filling soggy. Allow to cool completely before using.

• Combine cooled mushrooms, crumbled tofu, chopped glass noodles, squeezed cabbage, garlic, ginger, and spring onions in a large bowl. Add light soy sauce, dark mushroom soy sauce, sesame oil, sugar, and white pepper. Mix thoroughly until the filling is well combined and holds together when pressed. Taste and adjust seasoning.

• Place a Yunion gow gee skin flat on a clean surface. Add a heaped teaspoon of filling to the centre. Moisten the edges with water, fold in half to form a half moon shape, and pleat firmly to seal with 5 to 7 pleats per dumpling.

• Place finished dumplings on a lightly floured tray in a single layer.

• Bring a large pot of water to a full rolling boil. Add dumplings in batches, stirring gently to prevent sticking. When the water returns to a boil, add a cup of cold water. Repeat twice more until the dumplings float and the wrappers look slightly translucent.

• Remove with a slotted spoon and serve immediately with dipping sauce.

Tips

• Cooking the shiitake mushrooms before adding them to the filling is absolutely essential. Raw mushrooms release an enormous amount of moisture during cooking which will make the filling wet, soggy, and prone to bursting through the wrapper. Cooking them down first removes that moisture and concentrates the flavour at the same time.

• The glass noodles are the structural genius of this recipe. Their job is to absorb and hold onto all the seasoning oils and the natural juices released by the mushrooms during cooking, keeping the filling moist and flavourful without making it wet. Don't skip them and don't substitute with rice noodles — mung bean glass noodles have a specific texture and absorbency that makes them uniquely suited to this role.

• These dumplings are wonderful steamed as well as boiled. Steam in a bamboo steamer lined with baking paper for 10 to 12 minutes for a slightly silkier, more delicate wrapper texture that shows off the Yunion gow gee skin beautifully.

  
  

Find Yunion Near You

Our full range of fresh noodles is available at select supermarkets and Asian grocery stores across Perth. Find your nearest stockist and make your next family gathering one to remember.