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

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Outstanding flavor! Super Easy!

March 16, 2015
Made this several times already.  Can't stop eating them. Super healthy, super easy, and delicious. Substituted ground chickpeas for tofu once.  I think I liked it better with chickpeas.

JJ1916ohio's Review

January 27, 2011
Really good, and very tasty. I wanted more spice so next time I'll up the Sriacha. Served with tofu fried rice (cooking light) which was perfect. I used the leftover tofu and some of the leftover napa cabbage from the sui-mai in the fried rice along with 1/2 cup of frozen stir fry veggies. I'll definitely make this again, I could see it being a great little appetizer for a dinner party.

TheKitchenBitch's Review

December 07, 2010
Yummy! We dipped in lite soy sauce instead of drizzling with chili oil. Simple to make and super healthy! Served with Asparagus with Sesame Seeds and Quinoa with Edamame. A great meal!