Go Back
–+ servings
Homemade Vegetarian Steamed Dumplings – vegetarian recipe
Stav Kogan

Homemade Vegetarian Steamed Dumplings

Craft your own tender, savory, and surprisingly simple homemade vegetarian steamed dumplings from scratch with a flavor-packed, customizable tofu and vegetable filling.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 24 dumpling
Calories: 265
Ingredients Method Nutrition

Ingredients
  

  • For the Dumplings
  • 8 ounces (225 g / 7.9 oz) firm tofu
  • 1/4 cup (25 g / 0.88 oz) minced scallion
  • 1 cup (100 g / 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 (5 ml / 0.2 fl oz) 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
  • 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.

Method
 

  1. Prepare the Filling: In a large bowl, add the tofu and use a fork to mash it into a rough crumble.
  2. Add the minced scallion, chopped leek (or cabbage/bok choy), ginger, rice wine, sugar, soy sauce, sesame oil, and the lightly beaten egg.
  3. Sprinkle with a generous pinch of salt and pepper.
  4. Mix gently until everything is just combined.
  5. 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.
  6. Fold the wrapper in half to create a semicircle, pressing the edges firmly to seal. Ensure no air is trapped inside.
  7. Place the finished dumpling on a lightly floured plate or a sheet of wax paper and repeat with the remaining wrappers and filling.
  8. Steam the Dumplings: Set up your steamer over 1-2 inches of boiling water. Lightly oil the steamer basket to prevent sticking.
  9. Arrange the dumplings in a single layer, ensuring they do not touch each other.
  10. Work in batches if necessary.
  11. Cover and steam for about 10 minutes, or until the wrappers are translucent and the filling is cooked through.
  12. Serve immediately with your favorite dipping sauce on the side.
  13. Don't overstuff the wrappers.
  14. 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.

Nutrition

Calories: 265kcalCarbohydrates: 32gProtein: 14gFat: 9g

Tried this recipe?

Let us know how it was!