If you’re going to master a veggie steamed dumpling recipe, make sure it’s this one!
Preheat the oven to 95C, slice the tofu in half, place a paper towel on to a plate followed by the tofu, add another paper towel on top then a plate to add pressure to the tofu and leave for 20 minutes.
Cut the tofu into cubes, place in a mixing bowl with the grated carrot, shredded cabbage, chopped red pepper, spring onions, minced ginger, coriander, soy sauce, hoisin sauce, sesame oil, one egg, salt and pepper and gently combine.
Brush the edges of a wonton wrapper with a small quantity of water, spoon some of the tofu mixture in the centre, shape as desired, place on a baking tray and cover with a damp cloth. Repeat until all the mixture has been used.
Bring 1/2 inch of water to a boil in a steamer, add a little vegetable oil to the bottom of the steamer to prevent sticking, place the dumplings into the steamer, cover and steam for 10 to 12 minutes. Remove from the heat and serve.