I am really glad that Nasoya has transitioned their vegetarian products to be fully vegan. The company has been around since 1978 when it began by making tofu in a barn in Leominster, Massachusetts. The company was bought out by Pulmuone Foods in 2016, but the brand carried on. I previously made giant dumplings from their newly vegan egg roll wrappers which came out quite good, so I was excited to try the tofu vegetarian dumplings.
The dumplings are fully organic and are filled with “super firm tofu”, crimini mushrooms, potato starch, yellow onion, and carrots “2% or less” green onion, Bok Choy, onion, toasted sesame oil, ginger, garlic, and chili pepper flakes. The dumplings were prepared as directed on the package, pan fried on both sides and then steamed with a little water. Given Nasoya’s Asian themed product line, the texture of the dumpling wrappers was surprisingly like peirogi, quite solid and chewy. The filling was also quite dense, probably due to the “super firm tofu” filling. Other than a slightly harsh note of ginger (amazing what less than 2% can do), the dumplings did not have much in the way of flavor. Luckily, I had made a bunch of other dishes for dinner, because these dumplings were really disappointing. Buy Nasoya’s wonton wrappers or egg roll wrappers and make your own vegan dumplings.