Bean Curd Knots Recipe: Silky Steamed Dumplings With Nutty Sesame Shine

This bean curd knots recipe transforms simple tofu and flour into delicate, silky dumplings that burst with nutty sesame flavor. 💛 The secret lies in the dough—where soft tofu and flour create a tender, stretchy texture perfect for shaping into delicate knots.

These bite-sized treats are a staple in Chinese street food culture, offering a satisfying contrast between their soft interior and crispy exterior when fried. The preparation process is straightforward yet rewarding.

You'll mix silken tofu with flour and water to create a smooth dough, then shape it into small knots before steaming or frying. The result? A dish that's light yet hearty, with a subtle sweetness from the sesame oil that pairs beautifully with savory soy-based sauces.

This recipe delivers restaurant-quality results without requiring advanced techniques. What makes these bean curd knots truly special is their versatility. You can steam them for a lighter option or fry them until golden for added crunch.

Serve them as an appetizer with a dipping sauce, or enjoy them as a snack while watching your favorite show. The aroma alone will have everyone asking for seconds. Perfect for meal prep or spontaneous gatherings, these dumplings are both vegan-friendly and packed with protein.

Let's get started on creating these irresistible bites that capture the essence of Asian street food culture right in your kitchen.

Ingredients for bean curd knots

Eight simple ingredients transform into delicate, silky dumplings bursting with nutty sesame flavor.

The silken tofu is the star here—extra-firm and well-drained for that perfect stretchy texture. Grab the block-style from the refrigerated section, not the pre-crumbled kind. Trader Joe's or Asian markets have the best quality, but regular grocery stores work too. If your tofu is watery, wrap it in a towel and press it for 15 minutes. The flour? King Arthur or Gold Medal brands blend smoothly. For sesame oil, Kadoya is my go-to—it's toasted and has that rich aroma. If you can't find it, any toasted sesame oil will do.

No sesame paste? Blend toasted sesame seeds with a little oil—it's the same thing, just homemade. Running low on soy sauce? Tamari works too, but it's pricier. The baking soda might seem odd, but it's what gives these knots that signature chewy-yet-silky texture. Diamond Crystal baking soda is my pick—it's pure and reliable. For frying, vegetable or peanut oil both work, but peanut oil has a lovely nutty flavor that pairs perfectly. Skip the cornstarch if you're only steaming them, but it's worth it for frying.

These keep beautifully—steamed knots last 3 days in the fridge, fried ones 2 days (they go stale faster). Freeze them for up to 3 months by steaming first, then tossing in cornstarch before freezing. To reheat, steam for 5 minutes or fry for 2 minutes. I always make a double batch—they disappear fast. Store leftovers in an airtight container with a paper towel to keep them dry.

Step-by-step instructions for bean curd knots

Here's how to create these delicate, silky dumplings with a perfect chewy exterior and tender tofu heart.

Drain the 1 lb silken tofu thoroughly by wrapping it in a clean kitchen towel and pressing gently between your hands for 5 minutes. This removes excess water that would make your dough too sticky. Transfer the tofu to a food processor and blend until completely smooth, scraping down the sides as needed.

Here's the thing—you want a completely homogeneous mixture with no visible tofu chunks. If you see any lumps, pulse again for 10-15 seconds. The texture should resemble thick pudding. Keep the blended tofu in the processor for now—you'll be adding ingredients directly to it next.

Add the 1 cup all-purpose flour, 0.5 cup room temperature water, 1 tbsp sesame oil, 1 tbsp soy sauce, 1 tsp rice vinegar, 0.25 tsp baking soda, and 0.25 tsp salt to the food processor with the blended tofu. Pulse for 20-30 seconds until everything combines into a smooth batter, then switch to low speed and mix for 1-2 minutes until the dough becomes elastic and pulls away from the sides.

You'll notice the dough starts thick and sticky, then transforms into something more manageable. If it's still too sticky after mixing, add 1-2 teaspoons of cornstarch at a time until it forms a smooth, pliable dough that doesn't stick to your fingers. The dough should be soft but not wet—think of it like slightly underproofed bread dough in texture.

Transfer the dough to a lightly floured surface and knead gently for 3-4 minutes until smooth. I like to use my fingertips to work the dough, folding it over itself as I knead. This develops the gluten just enough to give structure without making the dumplings tough.

Divide the dough into 4 equal portions (about 4 ounces each) and shape each into a smooth ball. Place them in a lightly oiled bowl, cover with plastic wrap, and let rest at room temperature for 30 minutes. This resting period relaxes the gluten and makes the dough more pliable for shaping—don't skip this step or your knots will be tough.

After resting, take one dough ball and divide it into 4 equal pieces (about 1 ounce each). Roll each piece into a 3-inch rope about ¼-inch thick. Here's where it gets fun—loop each rope into a knot by bringing the two ends together and twisting them gently. The knots should be loose but secure enough to hold their shape when steamed.

Place the completed knots on a parchment-lined plate, cover with a damp towel, and let rest for 10 minutes. This final rest prevents the knots from unraveling during steaming. For extra nutty flavor, brush each knot lightly with the 1 tbsp sesame paste mixed with 1 teaspoon water to create a thin glaze.

Bring a bamboo steamer filled with 2 inches of boiling water to a rolling boil. Arrange the bean curd knots in a single layer in the steamer basket, leaving ½-inch space between each. Cover and steam for 12-15 minutes until the knots are translucent and the centers feel firm but still slightly jiggly when gently pressed.

Watch carefully during the last 2 minutes—they're done when they look delicate and slightly puffed. Transfer to a plate and sprinkle immediately with 1 tbsp toasted sesame seeds. Serve warm with a drizzle of extra sesame oil for that authentic nutty shine. The exterior should be tender but not mushy, with a silky interior that melts in your mouth.

Essential equipment for great bean curd knots

Steaming Essentials

A bamboo steamer with a tight-fitting lid is my go-to for authentic texture—it distributes steam evenly and prevents soggy bottoms. Look for one with ventilation holes (like the Norpro 10-inch model) to avoid over-steaming.

If you don’t have bamboo, a stainless steel steamer basket with a fine mesh works too, but check the knots every 5 minutes to prevent sticking. 🔥

Frying Must-Haves

For crispy bean curd knots, a deep fryer or heavy-bottomed pot (like All-Clad Stainless) is essential—it maintains 350°F oil temperature consistently. Use a thermometer (I love the Thermoworks Thermapen) to avoid burning.

A slotted spoon with a long handle helps flip knots without splashing hot oil. For smaller batches, a mini deep fryer (like Ninja Foodi) works perfectly on countertops.

Dough Tools

Your dough will be sticky, so wet your hands with water before shaping to prevent sticking. A bench scraper (like OXO Good Grips) helps divide dough cleanly, and a rolling pin (I prefer marble for texture) ensures even ropes.

For extra precision, a dough cutter (like West Bend) makes consistent knots. Keep a small bowl of water nearby to dip your fingers in while shaping—it’s a pro trick!

Sauce Station

Prep your dipping sauce in a small bowl with a fine-mesh strainer to remove any seeds from sesame paste. A small whisk (like Norpro Silicone) blends ingredients smoothly. For serving, use mini ramekins (like IKEA 365+) to portion sauce neatly.

Keep a lidded container nearby to store extra sauce—it stays fresh for 3 days in the fridge. 💫

Storage Containers

Steamed knots need airtight containers (like Rubbermaid Brilliance) to prevent drying out. For fried knots, use paper towels between layers to absorb excess oil. Label containers with masking tape and a marker—write the date and "steamed" or "fried" to avoid confusion.

A vacuum sealer (like FoodSaver) extends shelf life to 3 months in the freezer, but steam first to lock in moisture.

Frequently asked questions