Alton Brown shows the recruits how to make tofu- and veggie-filled dumplings.

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Veggie Steamed Dumplings
Level: Intermediate
Total: 50 min (includes sit time)
Active: 30 min
Yield: 6 servings


8 ounces firm tofu
1/2 cup grated carrots
1/2 cup grated Napa cabbage
2 tablespoons diced red bell pepper
2 tablespoons finely chopped scallions
2 teaspoons grated fresh ginger
1 tablespoon chopped fresh cilantro
1 tablespoon soy sauce
1 tablespoon hoisin sauce
2 teaspoons sesame oil
1 large egg
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
35 to 40 small wonton wrappers
Vegetable oil, for coating parchment paper


Cut the block of tofu in half horizontally and put it between several layers of paper towels, set between two large plates, and top with a 28-ounce can from the pantry. Set aside for 20 minutes to extract as much whey as possible.

Cut the tofu into 1/4-inch cubes and place in a large mixing bowl along with the carrots, cabbage, bell pepper, scallions, ginger, cilantro, soy sauce, hoisin sauce, sesame oil, egg, salt and pepper. Toss by hand to combine.

To form the dumplings: Remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1 rounded teaspoon of the tofu mixture in the center of the wrapper. Fold into a triangle and then attach the ends, then brush two points with a little water and pinch together to make a wonton shape.

Bring a large pot of at least 3 inches of water to a low boil. Brush a parchment paper round lightly with oil, then place into a steamer basket. Place dumplings onto the parchment and cover the steamer with the lid. Steam dumplings for 15 minutes, until dough is cooked and center has cooked through. Remove dumplings from steamer and serve!

Adapted from “Good Eats 2: The Middle Years” by Alton Brown © Stewart, Tabori and Chang 2010. Provided courtesy of Alton Brown. All rights reserved.

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