Steamed Vegetarian Dumplings Recipe

Name: Steamed Vegetarian Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound firm tofu, drained and cut into 1/2-inch slices; 1/2 cup dried wood ear mushrooms (about 1/2 ounce); 1/2 cup drained, sliced water chestnuts; 3/4 cup shredded carrot; 1 tablespoon minced peeled fresh ginger; 1 tablespoon minced green onions; 1 teaspoon salt; 2 teaspoons low-sodium soy sauce; 1/2 teaspoon dark sesame oil; 1 large egg, lightly beaten; 4 teaspoons cornstarch; 50 won ton wrappers or gyoza skins; Cooking spray; 1 teaspoon cornstarch; 1/2 cup low-sodium soy sauce; 1/4 cup water

Servings: persons

1/2 pound firm tofu, drained and cut into 1/2-inch slices
1/2 cup dried wood ear mushrooms (about 1/2 ounce)
1/2 cup drained, sliced water chestnuts
3/4 cup shredded carrot
1 tablespoon minced peeled fresh ginger
1 tablespoon minced green onions
1 teaspoon salt
2 teaspoons low-sodium soy sauce
1/2 teaspoon dark sesame oil
1 large egg, lightly beaten
4 teaspoons cornstarch
50 won ton wrappers or gyoza skins
Cooking spray
1 teaspoon cornstarch
1/2 cup low-sodium soy sauce
1/4 cup water

1
Place the tofu on several layers of paper towels, and cover with additional paper towels. Let stand 30 minutes, pressing down occasionally. Place tofu in a large bowl, and mash with a fork until smooth. Set tofu aside.
2
Combine boiling water and mushrooms in a bowl; cover and let stand 20 minutes or until soft. Drain. Place the mushrooms and water chestnuts in a food processor; pulse 5 times or until minced. Add mushroom mixture, carrot, and the next 7 ingredients (carrot through 4 teaspoons cornstarch) to tofu; stir well.
3
Working with 1 won ton wrapper at a time (cover remaining wrappers to keep them from drying), spoon 1 teaspoon tofu mixture into center of each wrapper. Moisten edges of wrapper with water; bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching edges together to seal. Place dumplings, seam sides up, on a large baking sheet sprinkled with 1 teaspoon cornstarch (cover loosely with a towel to keep them from drying).
4
Arrange one-third of the dumplings in a single layer in a vegetable steamer coated with cooking spray. Steam dumplings, covered, for 15 minutes. Remove the dumplings from steamer; set aside, and keep warm. Repeat the procedure with the remaining dumplings.
5
Combine 1/2 cup soy sauce and 1/4 cup water in a small bowl. Serve with dumplings.

112

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 pound firm tofu, drained and cut into 1/2-inch slices, 1/2 cup dried wood ear mushrooms (about 1/2 ounce), 1/2 cup drained, sliced water chestnuts, 3/4 cup shredded carrot, and more.

Yes, Steamed Vegetarian Dumplings falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Steamed Vegetarian Dumplings

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