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Vegan Black Bean Tofu Dumplings

Black Bean Tofu Rainbow Dumplings

Author: Thomas
Naturally colored Korean dumplings filled with black beans, tofu, and spinach. Served with a salty-sweet sesame sauce. Tender, healthy and packed with umami!
5 from 2 votes
Prep Time : 1 hr
Cook Time : 10 mins
Resting Time : 30 mins
Total Time : 1 hr 40 mins
Servings 15 dumplings
Calories 121 kcal


Basic Dumpling Wrappers (Makes 4)

  • cup all-purpose flour
  • 2 and ½ tablespoon water or replace with vegetable juice for color, see notes

Filling (Enough for around 15 dumplings)

  • 2 tablespoon sesame oil toasted
  • 1 onion diced
  • 2 cloves of garlic minced
  • 1 teaspoon ginger grated
  • 4 dried shiitake mushrooms rehydrated and finely diced
  • 2 cups spinach chopped
  • 1 cup cooked black beans or adzuki beans
  • 4 ounces firm tofu finely diced, or scrambled
  • 1 and ½ tablespoon soy sauce
  • 1 teaspoon maple syrup
  • ¼ teaspoon turmeric
  • ¼ teaspoon sriracha
  • ¼ teaspoon 5-Spice optional

Sesame Dipping Sauce

  • 2 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon white rice vinegar
  • 1 tablespoon maple syrup
  • 2 tablespoon water
  • 1 clove of garlic minced
  • 1 teaspoon sesame seeds


Dumpling Wrappers

  • Put the flour in a small bowl, slowly pour in the water (or vegetable juice) and knead until mixture forms a soft dough. If the dough seems too dry, add 1 teaspoon water at a time. You don't want the dough to be sticky though. Knead for 2 minutes and wrap the ball in plastic wrap. Let rest for 25-30 minutes. In the meantime, prepare the filling.


  • Heat the sesame oil over medium heat in a large skillet. Add onion, garlic and ginger and cook until golden brown, about 5 minutes.
  • Add the mushrooms and chopped spinach and cook for another 5-7 minutes, until the spinach becomes soft. Stir in the black beans, diced tofu, soy sauce, maple syrup, turmeric, sriracha and 5-spice if using. Cook for 5-7 minutes, stirring regularly. Taste and adjust seasonings if needed, adding more soy sauce for saltiness, sriracha for spiciness and/or 5-spice for more flavor.
  • Remove from heat, transfer to a large bowl and let cool 15 minutes.
  • Divide the dumplings dough into 2 balls. Roll out each ball into a round as thin as you can (about 1 mm thick). I rolled out the dough between two sheets of parchment paper to make sure it doesn't stick, you can also dust with cornstarch. IMPORTANT: the dough needs to be rolled out very thin, I insist on this because otherwise, the dumplings will take longer to cook and might be doughy.
  • Lightly press the edges of the round with your fingers to make it thinner than the center.
  • Place a tablespoon of filling in the center of a wrapper. Wet your finger and run some water (not too much) around the edges of the wrapper. Fold the wrapper to form a purse-like shape, alternatively, you can shape it into a half moon if you prefer. Make sure to press with your fingers to seal the dumpling. Set aside and cover with a damp kitchen towel while you prepare the rest
  • Heat two tablespoons of oil in a large skillet over medium-high heat. Fry the dumplings 20-30 seconds, or until the bottom is golden brown. Lower the heat to medium heat and add ½ cup water. Cover immediately with a lid and let "steam" until the dumplings are tender and no water remains, about 10 minutes.
  • Remove from heat and serve immediately with the sesame dipping sauce.

Sesame Dipping Sauce

  • Add all the ingredients to a small bowl and whisk until well combined. Taste and adjust seasonings if needed, if you find the sauce too salty add more water, if you prefer a sweeter sauce add more maple syrup.


To color the dough:
For the yellow dough: replace the water with carrot juice.
For the purple/red dough: replace the water with beetroot juice.
For the dark grey dough: add ¼ tsp activated charcoal.
For the orange dough: add 2 tsp tomato paste.
For the light purple dough: replace the water with purple cabbage juice.
For a light green dough: replace the water with spinach juice.
To make vegetable juices: you can use a juicer, or a blender and then strain the pulp. It should work with store-bought juices, just make sure they are unsweetened.
Dough coloring inspired by Seasoned Advice and purse-shape adapted from Nosh On It.


Serving: 1 DumplingCalories: 121 kcalCarbohydrates: 20.5 gProtein: 4.2 gFat: 2.5 gFiber: 2 gSugar: 0.9 g
Course : Appetizer, Side Dish
Cuisine : Asian, Korean
Keyword : black bean dumplings, rainbow dumplings, tofu dumplings, vegan dumplings recipe
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