Vegetarian Steamed Dumplings
An Alton Brown original. I have not yet made this, but plan to. These looked amazing on his show!
- Ready In:
- 1hr 2mins
- 1⁄2 lb firm tofu
- 1⁄2 cup coarsely grated carrot
- 1⁄2 cup shredded napa cabbage
- 2 tablespoons finely chopped red peppers
- 2 tablespoons finely chopped scallions
- 2 teaspoons finely minced fresh ginger
- 1 tablespoon chopped cilantro leaf
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 2 teaspoons sesame oil
- 1 egg, lightly beaten
- 1 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground black pepper
- bowl water, plus additional water for steamer
- 35 -40 small wonton wrappers
- vegetable oil cooking 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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