Steamed Vegetarian Dumplings

Dumplings have a prominent place in Chinese cuisine and are prepared in many different ways for holidays and festivals. They vary by region, and the ingredients depend on area availability.

Yield: 50 appetizers (serving size: 1 dumpling and about 3/4 teaspoon sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 35
  • Calories from fat: 15%
  • Fat: 0.6g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.5g
  • Carbohydrate: 5.8g
  • Fiber: 0.2g
  • Cholesterol: 5mg
  • Iron: 0.6mg
  • Sodium: 179mg
  • Calcium: 10mg


  • 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.
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