Tofu and Vegetable Dumplings

Makes about 40 Dumplings


* 1/2 pound firm tofu, pressed and drained, cut into 1/4 inch cubes

* 1/2 cup grated carrots

* 1/2 cup shredded Napa cabbage

* 2 Tb finely chopped red pepper

* 2 Tb finely chopped scallions

* 2 Tb finely minced fresh ginger

* 1 Tb chopped cilantro leaves

* 1 Tb soy sauce

* 1 Tb hoisin sauce

* 2 tsp sesame oil

* 1 tsp salt

* 1/4 tsp freshly ground black pepper

* bowl of water, plus additional for steaming

* 35 small vegan wonton or pot sticker wrappers

* vegetable spray for steamer


1. In a large mixing bowl add the tofu, carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, salt and pepper. Stir to combine.

To assemble the dumpling...

2. Remove one wonton from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water.

3. Place 1/2 tsp of the tofu mixture in the center of the wrapper.

4. Fold over and seal, pressing down with your fingertips. You may leave it like this or you can continue to shape it as desired.

5. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all the filling is gone.

6. Using a steaming apparatus of your choice, bring 1/2 inch of water to a simmer over medium heat. Spray the steamers surface lightly with oil to prevent sticking. Place as many dumplings as will fit in the steamer without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove and repeat until all dumplings are cooked.