Homemade vegetarian steamed dumplings are the best kind of project dinner — a tofu-and-vegetable filling seasoned with ginger, soy, and sesame, folded into round wrappers and steamed until glossy. Forty minutes makes about two dozen. They disappear at roughly twice that speed.
There’s something incredibly satisfying about crafting your own dumplings from scratch. Forget the store-bought versions! These homemade vegetarian steamed dumplings are tender, savory, and surprisingly simple to make. We’re using a streamlined, flavor-packed tofu and vegetable filling that’s endlessly customizable. The secret to a perfect dumpling is a filling that holds together, and our recipe ensures every bite is a perfect parcel of flavor. Whether you’re a seasoned pro or a first-time dumpling maker, get ready to fall in love with this recipe. Let’s get folding!
Ingredients
• MAKES: 24 dumplings; 4 to 6 servingsTIME: 40 minutes
• For the Dumplings
• 8 ounces / 225g (7.9 oz) firm tofu
• 1/4 cup / 25g minced scallion
• 1 cup / 100g (3.5 oz) finely chopped leek, Napa cabbage, or bok choy
• 1 teaspoon (5 ml / 0.2 fl oz) peeled and minced fresh ginger
• 1 teaspoon (5 ml / 0.2 fl oz) rice wine or dry sherry
• 1 teaspoon sugar
• 1 tablespoon (15 ml / 0.5 fl oz) soy sauce
• 1 tablespoon (15 ml / 0.5 fl oz) dark sesame oil
• 1 large egg, lightly beaten
• Salt and freshly ground black pepper, to taste
• 24 round dumpling wrappers
• For Serving
• Basil Dipping Sauce or Ginger-Scallion Sauce
Instructions
1. Prepare the Filling: In a large bowl, add the tofu and use a fork to mash it into a rough crumble. Add the minced scallion, chopped leek (or cabbage/bok choy), ginger, rice wine, sugar, soy sauce, sesame oil, and the lightly beaten egg. Sprinkle with a generous pinch of salt and pepper. Mix gently until everything is just combined.
2. Assemble the Dumplings: Place about 2 teaspoons (10 ml / 0.3 fl oz) of the tofu filling in the center of one dumpling wrapper. Moisten the outer edge of the wrapper with a dab of water using your fingertip. Fold the wrapper in half to create a semicircle, pressing the edges firmly to seal. Ensure no air is trapped inside. Place the finished dumpling on a lightly floured plate or a sheet of wax paper and repeat with the remaining wrappers and filling.
3. Steam the Dumplings: Set up your steamer over 1-2 inches of boiling water. Lightly oil the steamer basket to prevent sticking. Arrange the dumplings in a single layer, ensuring they do not touch each other. Work in batches if necessary. Cover and steam for about 10 minutes, or until the wrappers are translucent and the filling is cooked through. Serve immediately with your favorite dipping sauce on the side.
Nutritional Information
• Approximate values per serving (6 dumplings)
• Calories: 265 kcal
• Protein: 14g
• Carbohydrates: 32g
• Fat: 9g
• Sodium: 450mg
Pro Tips
• for Perfect Dumplings
• For a vegan-friendly version, omit the egg and mix in 2 ounces of soaked and chopped bean thread noodles. The starch from the noodles works as an excellent binder for the filling.
• To make ahead, arrange the uncooked dumplings on a floured baking sheet and freeze until solid. Transfer them to a freezer-safe bag for storage. You can steam them directly from frozen, just add 3-5 minutes to the cooking time.
• Prevent sticking by lining your steamer basket with parchment paper or large cabbage leaves. This also makes cleanup much easier.
• Don’t overstuff the wrappers. Using about 2 teaspoons (10 ml / 0.3 fl oz) of filling is the perfect amount to ensure the dumplings seal tightly and won’t burst open during steaming.
FAQ
Q: How can I make these vegetarian dumplings vegan
A: To make this recipe vegan-friendly, simply omit the egg. To ensure the filling still binds together perfectly, mix in about 2 ounces of soaked and chopped bean thread noodles. The starch from the noodles is an excellent substitute for the egg.
Q: Is this tofu dumpling recipe a good source of protein
A: Yes, these dumplings are a great source of plant-based protein. Each serving of six dumplings contains approximately 14 grams (0.49 oz / 13.9 g) of protein, primarily from the firm tofu used in the filling.
Q: Can I make these vegetarian dumplings ahead of time
A: Absolutely. You can prepare the dumplings and freeze them for later. Arrange the uncooked dumplings in a single layer on a floured baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag. You can steam them directly from frozen, just add 3-5 minutes to the cooking time.
Q: What other vegetables can I add to the dumpling filling
A: This filling is very versatile. You can substitute or add other finely chopped vegetables like shiitake mushrooms, carrots, spinach (squeezed dry), or water chestnuts for extra texture and flavor. Just ensure the total volume of vegetables remains similar to maintain the filling’s consistency.
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Homemade Vegetarian Steamed Dumplings
Ingredients
Method
- Prepare the Filling: In a large bowl, add the tofu and use a fork to mash it into a rough crumble.
- Add the minced scallion, chopped leek (or cabbage/bok choy), ginger, rice wine, sugar, soy sauce, sesame oil, and the lightly beaten egg.
- Sprinkle with a generous pinch of salt and pepper.
- Mix gently until everything is just combined.
- Assemble the Dumplings: Place about 2 teaspoons (10 ml / 0.3 fl oz) of the tofu filling in the center of one dumpling wrapper. Moisten the outer edge of the wrapper with a dab of water using your fingertip.
- Fold the wrapper in half to create a semicircle, pressing the edges firmly to seal. Ensure no air is trapped inside.
- Place the finished dumpling on a lightly floured plate or a sheet of wax paper and repeat with the remaining wrappers and filling.
- Steam the Dumplings: Set up your steamer over 1-2 inches of boiling water. Lightly oil the steamer basket to prevent sticking.
- Arrange the dumplings in a single layer, ensuring they do not touch each other.
- Work in batches if necessary.
- Cover and steam for about 10 minutes, or until the wrappers are translucent and the filling is cooked through.
- Serve immediately with your favorite dipping sauce on the side.
- Don't overstuff the wrappers.
- Using about 2 teaspoons (10 ml / 0.3 fl oz) of filling is the perfect amount to ensure the dumplings seal tightly and won't burst open during steaming.
