Recipes : Vegetarian Steamed Dumplings : Food Network

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Vegetarian Steamed Dumplings
Recipe courtesy Alton Brown, 2004

Ingredients
1/2 pound firm tofu
1/2 cup coarsely grated carrots
1/2 cup shredded Napa cabbage
2 tablespoons finely chopped red pepper
2 tablespoons finely chopped scallions
2 teaspoons finely minced fresh ginger
1 tablespoon chopped cilantro leaves
1 tablespoon soy sauce
1 tablespoon hoisin sauce
2 teaspoons sesame oil
1 egg, lightly beaten

1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Bowl of water, plus additional water for steamer
35 to 40 small wonton wrappers
Non-stick vegetable spray, for the steamer

Directions
Preheat the oven to 200 degrees F.

Cut the tofu in half horizontally and lay between layers of paper towels. Place on
a plate, top with another plate, and place a weight on top (a 14-ounce can of
vegetables works well). Let stand 20 minutes. After 20 minutes, cut the tofu into
1/4-inch cubes and place in a large mixing bowl. Add the carrots, cabbage, red
pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and

pepper. Lightly stir to combine.

To form the dumplings, remove 1 wonton wrapper from the package, covering the
others with a damp cloth. Brush the edges of the wrapper lightly with water. Place
1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as
desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until
all of the filling is gone.

Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a
simmer over medium heat. Spray the steamer's surface lightly with the non-stick
vegetable spray to prevent sticking. Place as many dumplings as will fit into a
steamer, without touching each other. Cover and steam for 10 to 12 minutes over
medium heat. Remove the dumplings from the steamer to a heatproof platter and
place in oven to keep warm. Repeat until all dumplings are cooked.