Photo of Steamed Vegetable Dumplings with Two Dipping Sauces by WW

Steamed Vegetable Dumplings with Two Dipping Sauces

Smartpoints value per serving
Total Time
35 min
30 min
5 min
These are a perfect treat for the Chinese New Year! If you want to make them in advance, stuff them ahead of time and freeze for several days.


firm tofu

8 oz

mung bean sprouts

1 cup(s)

uncooked scallion(s)

4 medium, white and green parts

uncooked carrot(s)

2 large, peeled and grated

garlic clove(s)

1 medium clove(s), minced

ginger root

1 piece(s), 1-inch, minced

soy sauce

3 Tbsp

wonton wrapper(s)

24 item(s)

soy sauce

¼ cup(s)

rice wine vinegar

2 tsp

sesame oil

½ tsp

sesame seeds

½ tsp, toasted

dry mustard

2 Tbsp


1½ Tbsp

table salt

¼ tsp

mineral water

2 Tbsp

sesame oil

2 tsp


  1. Mash tofu in a bowl. Chop bean sprouts and green parts of scallions and add to tofu. Add carrots, garlic, ginger and soy sauce. Mix thoroughly.
  2. To stuff dumplings: Using a pastry brush and cool water, moisten the edges of a dumpling skin. Place a spoonful of the tofu mixture in center of skin and fold and seal edges closed. Repeat until all filling is used; set aside.
  3. To make Soy Dipping Sauce: Mince white parts of scallions and mix with 1/4 cup soy sauce, vinegar, 1/2 teaspoon toasted sesame oil and sesame seeds.
  4. To make Sweet Mustard Dipping Sauce: Mix dry mustard, sugar and salt. Add water and 2 teaspoons toasted sesame oil and blend well.
  5. Heat water in bottom of a steamer. If using a bamboo steamer, place dumplings directly in the steamer. If using a metal steamer, spray steamer with cooking spray so dumplings won't stick. Steam dumplings until they turn translucent, about 3-4 minutes. Serve with two dipping sauces. Yields 1 dumpling per serving with choice of sauce.


Do not thaw the dumplings before cooking; just place them directly in the steamer.

A happier, healthier you starts here