Things You'll Need:
- 1/2 lb. firm tofu
- 1/2 cup coarsely grated carrots
- 1/2 cup shredded napa cabbage
- 2 tbs. finely chopped red pepper
- 2 tbs. finely chopped scallions
- 2 tsp. finely minced fresh ginger
- 1 tbs. chopped cilantro leaves
- 1 tbs. soy sauce
- 1 tbs. hoisin sauce
- 2 tsp. sesame oil
- 1 egg, lightly beaten
- Salt and pepper to taste
- 35 to 40 small wonton wrappers
- Water
- Wok or frying pan
- Bamboo steamer
- Nonstick vegetable spray
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Step 1
Dice tofu into 1/4 inch pieces. Place in a large mixing bowl and add all ingredients from the carrots to the salt and pepper. Stir just to combine.
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Step 2
Remove a wonton wrapper and cover the rest with a damp cloth.
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Step 3
Sprinkle water on the edges of the wrapper, then scoop a rounded 1/2 tsp. of the mixture into the middle of the wrapper.
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Step 4
Fold the edges over on the diagonal to form a fan-like packet. Press edges to seal.
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Step 5
Set the dumpling aside, covering with a damp cloth. Repeat until all wrappers and filling has been used.
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Step 6
Bring a 1/2 inch of water to a simmer over medium heat in a wok or frying pan. Spray your bamboo steamer with nonstick spray and fill with dumplings, making sure they are not touching each other.
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Step 7
Cover and steam for 10 to 12 minutes over medium heat. Remove from steamer and serve.












