Steamed Vegetable Sui-Mai Dumplings with Chili-Sesame Oil

Steamed Vegetable Sui-Mai Dumplings with Chili-Sesame Oil Recipe
Photo: Randy Mayor; Styling: Cindy Barr


4 servings (serving size: 5 dumplings)

Recipe from

Cooking Light

Nutritional Information

Calories 185
Fat 6.4 g
Satfat 1 g
Monofat 1.6 g
Polyfat 1.6 g
Protein 9.3 g
Carbohydrate 21.7 g
Fiber 1.6 g
Cholesterol 50 mg
Iron 2 mg
Sodium 460 mg
Calcium 125 mg


2 tablespoons chopped fresh cilantro
2 green onions, cut into 2-inch pieces
1 garlic clove
1 (1/2-inch) piece peeled fresh ginger
1 cup sliced napa (Chinese) cabbage
1/2 cup chopped peeled Granny Smith apple
1 tablespoon less-sodium soy sauce
2 teaspoons mirin (sweet rice wine)
1/4 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
1/4 teaspoon kosher salt
1 large egg white
6 ounces firm water-packed tofu, drained and finely chopped
20 gyoza skins
2 teaspoons sesame oil
1/2 teaspoon Asian chili sesame oil or other chili oil


1. Combine cilantro, onions, garlic, and ginger in a food processor; process until finely chopped. Add 1 cup cabbage and the next 5 ingredients (through kosher salt); pulse 10 times or until finely chopped. Add egg white; pulse until combined. Place cabbage mixture in a medium bowl, and stir in tofu.

2. Moisten edge of gyoza skin with water, working with 1 skin at a time (cover remaining skins to keep them from drying). Spoon about 1 tablespoon tofu mixture into center of circle. Gather up edges of skin around filling; lightly squeeze skin to adhere to filling, leaving top of dumpling open. (If skins do not open enough to see tofu mixture, use the tip of a knife to separate dough and form pockets.) Repeat procedure with remaining skins and filling.

3. Place dumplings in a large bamboo steamer lined with parchment paper or cabbage leaves. Working in batches, steam for 9 minutes or until filling and wrappers are lightly firm. Combine oils, and drizzle over tops of dumplings.

Bill and Cheryl Jamison,

Cooking Light

April 2010
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