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Vegetarian Steamed Dumplings

Prep Time:


Cook Time:



About the Recipe


  • 1/2 pound firm tofu

  • 1/2 cup coarsely grated carrots

  • 1/2 cup shredded white cabbage

  • 2 tablespoons finely chopped red pepper

  • 2 tablespoons finely chopped spring onions

  • 2 teaspoons finely minced fresh ginger

  • 1 tablespoon chopped coriander leaves

  • 1 tablespoon soy sauce

  • 1 tablespoon hoisin sauce

  • 2 teaspoons sesame oil

  • 1 egg, lightly beaten

  • 1 teaspoon 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


Step 1

Preheat the oven to 95°C. 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, spring onions, ginger, coriander, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine.

Step 2

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.

Step 3

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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