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Steamed Dumplings

Chef Lisa Kalabokis

All seasons

● 1⁄2 pound firm tofu
● 1 cup carrot, shredded
● 1⁄2 cup napa cabbage, shredded
● 2 tablespoons scallion, finely minced
● 1 tablespoon cilantro, minced
● 1 tablespoon soy sauce
● 1 tablespoon hoisin sauce
● 2 teaspoons sesame oil
● 1 teaspoon kosher salt
● 1 teaspoon ginger, peeled and minced
● 1⁄4 teaspoon ground pepper
● 1 package small wonton wrappers
● 1 small bowl of water

1. Drain the tofu and press dry with paper towels. Mash tofu with a fork and place in a
medium size mixing bowl.
2. Add the grated carrot, shredded cabbage, scallion, cilantro, soy sauce, hoisin sauce,
sesame oil, salt, minced ginger and pepper. Mix well.
3. Remove wonton wrapper from the package and brush the edges of the wrapper with
water. Place 1 teaspoon of filling into the center of the wrapper. Gather up the edges
and pinch to seal the dumpling.
4. Using the steamer of your choice, bring 1 inch of water to a simmer. Place the dumplings
in the steamer using a small square of banana leaf or parchment paper underneath it to
prevent sticking.
* Make sure the dumplings are not touching or they will stick together!
5. Cover the steamer and steam the dumplings until wrappers are translucent (about 8-10
minutes). Serve with dipping sauce.

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