1 Video | Photo: Vegetarian Steamed Dumplings Recipe
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.
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By atansil
on October 14, 2011
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To make the dumpling less watery:
In a separate bowl, put the napa cabbage and add salt it in. Mix it together and squeeze with your hands. Drain the water. Repeat until there are less water in it. Finally, mix it with the other ingredient.
By PrimusLovesFood
Florida
on May 08, 2011
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One of my favorites to make with the family. Delicious and light. If you're strapped for time you might want to move on to another recipe, but this is worth the wait. I don't change a thing in the recipe.
By Lady0210
Deep South Texas
on April 08, 2011
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AWESOME!! We made the recipe exact the first time and decided what we thought we could do to improve the flavors to our tastes. So, we added some garlic to taste and then took out the cilantro (to us it was overpowering the asian flavors.
There seemed to be a lot of liquid as we were making the dumplings. So, this time we let the mixture stand for an hour and the tofu soaked in all the flavors. These changes made a huge difference and it matched the authentic dumplings we would get when we ordered out. We loved them making these one of our favs and a keeper!
Also, I made the Ginger Dipping Sauce recipe from Alton for a different dumpling. It tasted best with the sauce heated. (Search and it will pop up with the dumpling, scroll to the bottom for the sauce.
Easy to reheat left overs in the microwave, in a glass bowl covered with a damp paper towel and heat the sauce - it only took a minute.
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