Vegan Miso Tofu Celery Wontons Recipe

It is a pretty well-acknowledged truth that dumplings are one of the world’s best creations! However, sometimes it is hard to make vegan dumplings that have the same satisfying texture and rich depth of flavour as their meaty counterparts. This recipe delivers depth, firmness and freshness all at the same time, meaning that the days of sub-par vegan dumplings are over!

Vegan Miso Tofu Celery Wontons Recipe

Vegan Miso Tofu Celery Wontons Recipe

Bonnie Chung
The miso brings a profundity of flavour without any heaviness, celery adds a crunch and sharpness which keeps them light, and mushrooms give them a satisfying chew. These wontons are small, light and delicate and should be served and enjoyed as soon as they are made!
5 from 4 votes
Prep Time 15 mins
Cook Time 13 mins
Resting Time 2 hrs
Total Time 2 hrs 28 mins
Course Appetizer, Main Course
Cuisine Chinese, Japanese
Servings 25 wontons


  • 160 g Firm Tofu Drained and Pressed
  • 3 Large dried shiitake mushrooms soaked in hot water for 1-2 hours until fully hydrated then drained and chopped into 1cm dice
  • 50g Celery sticks chopped into 3mm dice
  • 1 Spring onion finely chopped
  • 1 tbsp Sesame oil
  • 1 tsp Light soy sauce
  • 1 tbsp White miso paste
  • 1 pinch Fine sea salt
  • 2 pinches Freshly ground white pepper
  • 25 Wheat pastry wrappers (for gyoza) or thick filo pastry

For the Dressing

  • 1 long red chili finely chopped into 3mm dice
  • 4 tbsp Rice vinegar
  • 3 tbsps Light soy sauce
  • 1 tbsp toasted sesame oil
  • 2 tsps Finely chopped coriander half leaf, half stalk


  • Mince the tofu with your hands until it is an even crumb. Add the chopped mushrooms, celery and spring onion and give it a good stir.
    160 g Firm Tofu, 3 Large dried shiitake mushrooms, 50g Celery sticks, 1 Spring onion
  • In a small bowl, mix together the sesame oil, soy sauce and miso to create a runny paste and then add to the tofu mix, stirring gently to combine the flavours.
    1 tbsp Sesame oil, 1 tbsp White miso paste, 1 tsp Light soy sauce
  • Finally add the salt and pepper and leave for 20 minutes to set in the refrigerator.
    1 pinch Fine sea salt, 2 pinches Freshly ground white pepper
  • Meanwhile, in a small bowl, mix all the dressing ingredients together.
    1 long red chili, 4 tbsp Rice vinegar, 3 tbsps Light soy sauce, 1 tbsp toasted sesame oil, 2 tsps Finely chopped coriander
  • Take a pastry wrapper and place it in your hand, angled like a kite or diamond shape. Put 1 tsp filling in the centre, then carefully fold the wrapper over the filling from bottom to top, to make a triangle. Now fold from left to right, to seal. Repeat to fill and shape all the wontons.
    25 Wheat pastry wrappers (for gyoza)
  • Bring a large saucepan of water to the boil, then reduce the heat to a low simmer.
  • Add 6–7 wontons at a time, cooking gently for 3 minutes. As the filling of the wontons is largely cooked already, they do not need long to cook at all. Lift out with a slotted spoon and place on kitchen paper (paper towels) to drain. Repeat to cook all the wontons. It is easy to overcook wontons, so take care with the cooking time and lift them out quickly. (If the water is too vigorously boiling, the dumplings can break up.)
  • Place the cooked wontons on a platter and spoon over the dressing, serving some more on the side as a dipping sauce.


This Miso Tofu Celery Wontons recipe is modified to make it vegan friendly. The original version of this recipe can be found in Bonnie Chung’s Tofu Tasty: Imaginative Tofu Recipes for Every Day (Pavilion Books). Image credit to Yuki Sugiura.
Keyword Bonnie Chung, dumplings, tofu, tofu tasty cookbook recipe, veganuary recipes, wontons
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One Comment

  1. Polly January 5, 2022 at 4:49 pm - Reply

    5 stars
    Very yummy

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