Love and Olive Oil

Veggie Steamed Dumplings

These are one of our favorites. A bit time consuming to make all the little fellas, but well worth it. Have I mentioned that a bamboo steamer is the best $20 you’ll ever spend? Plus it makes these a healthy treat as opposed to sautéing them in oil.

Taylor makes a dipping sauce with a bunch of crazy things, soy sauce, siracha hot sauce, brown sugar, rice wine vinegar, and who knows what else. Maybe next time he makes it I’ll try to wrestle a recipe out of him. A simple soy sauce dipping sauce would be perfect though. ;)

Veggie Steamed Dumplings
Veggie Steamed Dumplings

Print ThisMakes 35-40 dumplings. Recipe from Alton Brown.

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

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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  1. I use some soy sauce with rice vinegar and a little bit of water, as well as red pepper flakes/gochugadu.

  2. Actually the authentic dipping sauce for steamed/pan fried dumplings should be black rice vinegar with thin ginger strips soaked in it. It taste so much better than the soy sauce and has less sodium.

  3. I just made these, and they are phenomenal!! I ate them with sriracha and it was perfect. thanks for sharing!

  4. This looks perfect! I will absolutely be making this next week and possibly featuring my own take on it in my weekly column. The only problem is I don’t have one of those bamboo steamers and I doubt any of the stores nearby will have it. Any suggestions on how I can steam these otherwise?

    Feel free to shoot me a comment over at Le Petit Cochon.


  5. This is the cleverest thing ever! I can’t believe you’ve put this together on top of everything else you do. I’ll have to stay tuned for all your culinary adventures. You must have a lot of time to spend in the kitchen.

    Plus, you’re the speediest thank you letter writer ever. Good luck in Nashville. Liz

  6. These are beautiful! I need to try something like this… I love dumplings and it would be so nice to know EXACTLY what went into it.

    PS. I am linking to your site on mine. I love this blog of yours.

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