Alton Brown's Steamed Vegetarian dumplings

Dumplings are one of my favorite foods. I think this recipe is better than most take-out dumplings. The ginger seriously pops in this dish making it amazing. There are also hints of the sesame and cilantro that are a nice touch. You can  also make the filling a few hours ahead. I've read that you can infuse your dumplings with extra flavor while they steam, by placing either crushed garlic cloves or ginger in your pot of water. You will impress friends and family with these flavorful dumplings.  Serves about 6 people
Ingredients:
1/2 a package of firm or extra firm tofu. I prefer using extra firm.
1 rounded Cup shredded Napa cabbage. Regular green cabbage works too.
2 Tablespoons finely chopped red bell peppers
2 Tablespoons finely chopped scallions, or any kind of onion works
1 Tablespoon finely minced ginger. You can reduce it a little bit if you really don't like ginger.
1 Tablespoon finely chopped cilantro
1 Tablespoon hoison sauce
1 Tablespoon soy sauce
2 teaspoons sesame oil
1 egg, slightly beaten
1 teaspoon kosher salt, or 1/2 teaspoon salt
1/4-1/2 teaspoon freshly ground black pepper
1/4 teaspoon or a tad more cayenne pepper (optional)
Bowl of water, plus more for steaming
40-48 small wonton wrappers

1. Preheat oven to 200 degrees F. Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top ( 14 oz can of vegetables works great.) Let stand 20 minutes. After 20 minutes, cut tofu into 1/4-inch cubes and place into a large mixing bowl. Add all the ingredients until the black pepper, or (if using) cayenne pepper. Lightly stir until combined.
2. To form dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Using either your finger or brush, wet the edges of the wrapper lightly with water. place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat process until all of the filling is gone.
3. Using a steaming apparatus of your choice bring a third filled pot of water to a simmer over medium heat. Spray the steamer's surface with non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into steamer, without touching each other. Cover and Steam for 10-12 minutes over medium heat. Remove the dumplings from the steam to either a heatproof plate or glass dish sprayed with vegetable oil, and place in oven to keep warm. You may need to add more water as you continue cooking your dumplings.