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Steamed Vegetable Sui-Mai Dumplings with Chili-Sesame Oil

Photo: Randy Mayor; Styling: Cindy Barr
Yield 4 servings (serving size: 5 dumplings)


  • 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

Nutrition 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

How to Make It

  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.