Weekly Buddhist Diet: Vegetarian Zucchini Dumplings

Weekly Buddhist Diet: Vegetarian Zucchini Dumplings

Fifth week of August 2026

Summary:

Vegetarian Zucchini Dumplings have a tender filling of zucchini, tofu, shiitake mushrooms, and carrot. Zucchini brings delicate sweetness, tofu adds body, and mushrooms deepen the savory flavor.

Zucchini contributes water and dietary fiber, tofu provides plant-based protein, and mushrooms add fiber and micronutrients. Serve with greens or a clear soup for more variety.

Ingredients:

· Dumpling wrappers 30
· Zucchini 450 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 zucchini
Shred, salt for 10 minutes, squeeze thoroughly, and chop into shorter strands.

2. Prepare the filling
Crumble the tofu. Dice and sauté the mushrooms and carrot, then cool.

3. Season
Combine all ingredients 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

Zucchini contains substantial moisture, so squeeze it well before mixing. Cool sautéed vegetables completely and keep shaped dumplings covered.

Eat healthy, enjoy plant-based meals every week!