Vegetarian Steamed Dumplings

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These were delicious! I left out the egg but let the mixture sit for a half hour or so and they weren't watery at all.

I steamed one batch in just a covered non-stick pan and pan-fried another. For those, I seared them in some oil on high heat until brown and then steamed them with 1/4 cup water until the water evaporated.

I served both with a dumpling dipping sauce:

2 T soy sauce
2 T rice wine vinegar
1 tsp garlic chili paste (I think I actually added more but I like things spicy
1/2 tsp sesame oil.

This recipe definitely rivals any restaurant dumplings I've ever tasted!

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Delicious - Alton always comes through. Even my carnivorous best friend loved these.

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Delicious dumplings! I bought a dipping sauce for them but they really didn't need it; there's plenty of moisture and flavor in the filling. I cheated and bought my carrots and cabbage pre-shredded, so these came together really quickly, and they cooked perfectly in my rice cooker.

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Wow! Really tasty and pretty easy to make!

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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.

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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.

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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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This recipe was pretty good but definitely not what I was looking for. If you are looking for an authentic pot sticker recipe, this is not it!

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Great recipe. It is a little salty. You can cut out the salt in this recipe.

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These are AMAZING!!! I made them a few weeks ago & again last night because I've been craving them since that first time : Not hard once you get the hang of it. I put as much filling in as I can fit. Used a regular 1/2" wide paint brush to wet edges of wonton wrapper, worked great. If you match up points of square at top first, then quickly & FIRMLY pinch up one side of triangle starting at the bottom edge then you can tilt the whole thing so juice wont spill out open side. This gives you just enough time to seal up the second side without getting messy : I will make these again & again...(PS--I had a TON of cabbage left & used it to make Alton Browns marinated slaw recipe, delish!