Delicate, pillowy, and bursting with flavor, these Steamed Vegetable Dumplings with Savory Soy Dipping Sauce are filled with a colorful mix of sautéed vegetables and crumbled tofu, then paired with a bold, tangy soy dipping sauce. I like making these for a light lunch, a cozy dinner, or even as part of a larger Asian-inspired meal. They’re not only satisfying but also wholesome and plant-based.
Why You’ll Love This Recipe
I love this recipe because it strikes the perfect balance between comfort food and healthy eating. The dumpling filling is flavorful, savory, and rich in texture, thanks to the tofu and mix of vegetables. Steaming keeps everything light, and the dipping sauce adds a zingy, slightly spicy finish that I can’t get enough of. Whether I’m making them ahead for the week or serving them hot for guests, these dumplings always impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Dumpling Filling:
1 tablespoon sesame oil
2 cloves garlic, minced
1 tablespoon grated ginger
1/2 cup finely chopped mushrooms
1 cup finely shredded cabbage
1/2 cup finely grated carrot
1/2 cup firm tofu, crumbled
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 teaspoon cornstarch
Salt and pepper to taste
Dumpling wrappers (round or square, store-bought or homemade)
For the Dipping Sauce:
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon sugar or maple syrup
1 clove garlic, minced
1 teaspoon grated ginger
1 teaspoon chili flakes or chili oil (optional)
1 tablespoon finely chopped scallions
Directions
I heat sesame oil in a skillet over medium heat, then sauté garlic and ginger for about a minute until fragrant.
I add mushrooms, cabbage, and carrots and cook them for 4–5 minutes until they soften.
Then, I mix in crumbled tofu, soy sauce, hoisin sauce, and cornstarch. I stir well and cook for another 2 minutes until the mixture thickens slightly. I season with salt and pepper and let it cool.
To assemble, I place about a teaspoon of filling in the center of each dumpling wrapper. After moistening the edges with water, I fold and pinch to seal (sometimes I pleat them if I feel fancy).
I place the dumplings in a lined bamboo steamer or on parchment in a steamer basket. Then I steam them over boiling water for 8–10 minutes, until the wrappers are slightly translucent and fully cooked.
While they steam, I whisk together all the dipping sauce ingredients in a small bowl.
I serve the dumplings warm with the dipping sauce on the side.
Servingsand timing
This recipe makes 4 servings.
Prep Time: 30 minutes
Cooking Time: 10 minutes
Total Time: 40 minutes
Calories per serving: 180 kcal
Variations
I like changing things up depending on what I have in the fridge. Sometimes I swap the tofu for finely chopped tempeh or add finely chopped spinach or kale for extra greens. If I want a bolder kick, I stir a bit of sriracha into the filling or dipping sauce. And for a gluten-free version, I use gluten-free wrappers and tamari instead of soy sauce.
Storage/Reheating
I usually store leftover dumplings in an airtight container in the refrigerator for up to 3 days. To reheat, I steam them again for about 5 minutes or microwave them with a damp paper towel to retain moisture. I keep the dipping sauce in a separate container in the fridge and give it a quick stir before serving.
Related Recipes:
- Lemony Steamed Fish
- Easy Cheesy Chicken Broccoli Rice Casserole
- Epic Chili Garlic Chicken Bowl with Veggie Crunch & Steamed Rice
FAQs
How do I prevent dumplings from sticking to the steamer?
I like lining my steamer with parchment paper or cabbage leaves to stop the dumplings from sticking. Lightly oiling the paper helps too.
Can I freeze these dumplings?
Yes, I freeze them uncooked on a tray until solid, then transfer them to a sealed bag. I steam them straight from frozen, adding 2–3 extra minutes to the cooking time.
What kind of tofu works best for this recipe?
I use firm tofu because it holds up well during sautéing and mixing. Silken tofu is too soft and may make the filling watery.
Can I make the filling ahead of time?
Definitely. I often prep the filling a day in advance and keep it in the fridge. It actually helps the flavors deepen.
What’s a good substitute for hoisin sauce?
If I don’t have hoisin on hand, I mix a bit of soy sauce with a dash of maple syrup and a pinch of Chinese five spice. It’s not exact, but it works in a pinch.
Conclusion
These steamed vegetable dumplings are one of my favorite go-to recipes when I want something comforting, healthy, and flavorful. The combo of soft, savory filling with the zesty soy dipping sauce hits all the right notes. Whether I’m making a quick weeknight dinner or serving a crowd, they always disappear fast.
📖 Recipe:
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Steamed Vegetable Dumplings with Savory Soy Dipping Sauce
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegan
Description
Delicate and flavorful steamed vegetable dumplings filled with sautéed vegetables and tofu, paired with a savory soy dipping sauce. Perfect for a light lunch or as part of an Asian-inspired meal.
Ingredients
1 tablespoon sesame oil
2 cloves garlic, minced
1 tablespoon grated ginger
1/2 cup finely chopped mushrooms
1 cup finely shredded cabbage
1/2 cup finely grated carrot
1/2 cup firm tofu, crumbled
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 teaspoon cornstarch
Salt and pepper to taste
Dumpling wrappers (round or square, store-bought or homemade)
3 tablespoons soy sauce (for dipping sauce)
1 tablespoon rice vinegar
1 teaspoon sesame oil (for dipping sauce)
1 teaspoon sugar or maple syrup
1 clove garlic, minced (for dipping sauce)
1 teaspoon grated ginger (for dipping sauce)
1 teaspoon chili flakes or chili oil (optional)
1 tablespoon finely chopped scallions
Instructions
- Heat sesame oil in a skillet over medium heat. Sauté garlic and ginger for about 1 minute until fragrant.
- Add mushrooms, cabbage, and carrots. Cook for 4–5 minutes until softened.
- Mix in crumbled tofu, soy sauce, hoisin sauce, and cornstarch. Cook for another 2 minutes until slightly thickened. Season with salt and pepper. Let cool.
- Place about a teaspoon of filling in the center of each dumpling wrapper. Moisten edges with water, then fold and seal.
- Place dumplings in a lined bamboo steamer or on parchment in a steamer basket. Steam over boiling water for 8–10 minutes until wrappers are translucent and cooked through.
- While dumplings steam, whisk together all dipping sauce ingredients in a bowl.
- Serve dumplings warm with dipping sauce on the side.
Notes
For gluten-free dumplings, use gluten-free wrappers and tamari instead of soy sauce.
You can swap tofu with tempeh or add greens like spinach or kale.
Add sriracha to the filling or sauce for extra heat.
Store leftovers in the fridge for up to 3 days. Reheat by steaming or microwaving with a damp paper towel.
Freeze uncooked dumplings on a tray, then store in a sealed bag. Steam from frozen, adding 2–3 minutes to cook time.
Line steamer with parchment or cabbage leaves to prevent sticking.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Steaming
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving (approx. 4-5 dumplings)
- Calories: 180
- Sugar: 3g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
