Weekly Buddhist Diet: Vegetarian Fennel Dumplings

Weekly Buddhist Diet: Vegetarian Fennel Dumplings

First week of August 2026

Summary:

Vegetarian Fennel Dumplings combine fresh fennel fronds with tofu and shiitake mushrooms. The herbaceous fragrance of fennel balances the tender tofu and mushroom umami, creating a light yet satisfying boiled dumpling.

Fennel contributes dietary fiber and micronutrients, tofu supplies plant-based protein, and mushrooms add fiber and savory depth. Pair the dumplings with greens or a clear soup for greater variety.

Ingredients:

· Dumpling wrappers 30
· Fresh fennel fronds 300 g
· Firm tofu 220 g
· Fresh shiitake mushrooms 120 g
· Carrot 50 g
· Light soy sauce 1 tbsp
· Sesame oil 1 tsp
· White pepper a pinch
· Salt to taste
· Cornstarch 1 tsp

Instructions:

1. Prepare the fennel
Wash, dry thoroughly, and finely chop the fennel fronds.

2. Prepare the tofu
Drain and crumble the tofu. Dice and sauté the mushrooms and carrot, then cool.

3. Mix the filling
Combine everything with soy sauce, sesame oil, white pepper, salt, and cornstarch.

4. Shape
Fill each wrapper, moisten the edge, fold, and seal firmly.

5. Boil
Cook in boiling water, stirring gently. Add a small splash of cool water after each of the first two boils.

6. Serve
When the dumplings float and look translucent, cook 1 minute more, drain, and serve.

Plant-Based Wellness Tip

Dry the fennel carefully to prevent a watery filling. Cool all sautéed ingredients before mixing, and keep shaped dumplings covered so the wrappers do not crack.

Eat healthy, enjoy plant-based meals every week!