Steamed Vegetable Dumpling Recipe

Prepare vegetables

Finely shred the napa cabbage, then place it in a large bowl and sprinkle with 1/2 teaspoon salt. Let sit 10 minutes to draw out moisture. Squeeze the cabbage firmly in a clean kitchen towel or between your hands to remove excess liquid; measure and discard the drained liquid. Grate the carrot, finely chop the shiitake mushrooms, and thinly slice the scallions separating whites and greens.

Prepare tofu

Crumble the pressed firm tofu into small pieces. If tofu is very wet, press additional moisture out with paper towels. For a firmer texture, pan-fry the crumbled tofu in 1 tsp neutral oil over medium-high heat for 3–4 minutes until slightly golden, then cool before combining. This step is optional but helps remove moisture.

Combine filling

In the bowl with the squeezed cabbage add the crumbled tofu, grated carrot, chopped shiitake, minced garlic, grated ginger, and the white parts of the scallions. Add 2 tbs light soy sauce, 1 tbs oyster or mushroom sauce, 1 tsp sesame oil, 1 tbs cornstarch, 1 tsp salt, and 1/4 tsp white pepper. Mix thoroughly until evenly combined; the cornstarch will help bind the filling. Taste and adjust seasoning as needed.

Prepare wrappers

Arrange round dumpling wrappers on a lightly floured surface or a damp towel to keep them from drying. Keep a small bowl of water nearby to seal the edges.

Fill and fold

Place about 1 tablespoon of filling in the center of a wrapper. Moisten the wrapper edge with a little water using your finger. Fold the wrapper in half and pleat or press the edges to seal, forming a crescent or purse shape. Ensure edges are well sealed to prevent leaking during steaming. Repeat with remaining wrappers and filling to make approximately 24 dumplings.

Optional pan-sear for texture

If you prefer a slight crisp on the bottom, heat a nonstick skillet over medium-high, add 1 tsp neutral oil, arrange dumplings flat-side down (work in batches), fry 1–2 minutes until bottoms are golden, then transfer to the steamer for finishing.

Prepare a steamer pot with about 1 liter (1000 ml) of water and bring to a gentle boil. Line the steamer basket with lightly oiled parchment rounds or cabbage leaves to prevent sticking.

Place the dumplings in the steamer basket in a single layer with space between them (they will expand slightly). Cover and steam over boiling water for 8–10 minutes, until wrappers are tender, filling is hot, and tofu/vegetables are cooked through. If dumplings were pan-seared first, 6–8 minutes is usually sufficient. Do not overcrowd; steam in batches if needed.

Carefully remove the lid tilted away from you to avoid dripping. Transfer dumplings to a serving platter.

Whisk together 3 tbs soy sauce, 1 tbs rice vinegar, 1/2 tsp sesame oil, 1/2 tsp chili oil (or a pinch of chili flakes), and 1/2 tsp sugar or honey until sugar dissolves. Garnish with 1/2 tsp sesame seeds and the green parts of the sliced scallions. Serve alongside the warm dumplings.

Serve dumplings hot with dipping sauce. Leftover steamed dumplings can be cooled and refrigerated in an airtight container for up to 2 days. Reheat by steaming for 4–6 minutes or pan-frying briefly. To freeze: flash-freeze arranged on a tray until solid, then transfer to a sealed bag for up to 2 months; steam from frozen, adding 2–3 minutes to steaming time.