Low-Heat Steamed Asian Vegetable Dumplings

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Delicate dumplings filled with finely chopped vegetables and tofu, steamed gently to preserve fresh flavors and tender texture. This Asian-inspired dumpling recipe (vegetarian), ready in about 42 minutes, pairs dumpling wrappers, firm tofu, napa cabbage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 12 min Serves 4 Asian cuisine 180 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

30 pieces dumpling wrappers
7 oz, pressed and crumbled firm tofu
1 1/2 cups, finely chopped napa cabbage
1/2 cup, finely chopped shiitake mushrooms
3, finely chopped green onions
1 tbsp, minced fresh ginger
2 tbsp soy sauce
1 tbsp sesame oil
1/2 tsp salt
1/4 tsp white pepper
for brushing vegetable oil

Chef’s knives that make the prep fast → Best Chef's Knives for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: In a large bowl, combine 7 oz crumbled firm tofu, 1 1/2 cups finely chopped napa cabbage, 1/2 cup finely chopped shiitake mushrooms, 3 finely chopped green onions, 1 tbsp minced fresh ginger, 2 tbsp soy sauce, 1 tbsp sesame oil, 1/2 tsp salt, and 1/4 tsp white pepper. Mix until evenly incorporated.
Step 2: Place one dumpling wrapper on a clean surface and spoon about 1 tbsp filling into the center. Wet the edges of the wrapper with water and fold into a half-moon shape, pinching the edges to seal tightly.
Step 3: Repeat with remaining wrappers and filling, placing the formed dumplings on a lightly oiled tray to prevent sticking.
Step 4: Prepare a steamer and bring water to a gentle boil. Line the steamer basket with parchment paper or cabbage leaves. Arrange dumplings in a single layer, leaving space between each.
Step 5: Cover and steam over low-medium heat for 10-12 minutes until the dumpling wrappers become translucent and the filling is cooked through.
Step 6: Remove dumplings carefully and serve hot with dipping sauce of soy sauce and rice vinegar.