Vegetable Tofu Dumplings
- Prep Time: 15 min.
- Cook Time: 30 min.
- Total Time: 45 min.
- Yield: 40 dumplings 1x
- Cuisine: Asian
Ingredients
Scale
- 3 tbs ginger (minced)
- 1 c. green onion (diced – about 3 stalks)
- 2 cloves garlic (minced)
- 2 c. napa cabbage (diced and *drained)
- 1 c. mushrooms (shiitake) diced
- 1 c. carrots (diced)
- 1 c. tofu (diced)
- 1 Anaheim pepper (diced)
- 1 tbs salt
- 1/2 c. sesame seed oil
- 3 tbs soy sauce
- 1/4 tsp white pepper
- 2 tbs chili garlic sauce
Instructions
Filling:
- Heat large sauce pan or wok over medium heat. Add small amount of sesame seed oil, and saute the ginger, onion, and garlic until cooked through and fragrant ( about 7-8 min.)
- Add the mushrooms, carrots, tofu, and anaheim pepper. Cook until the carrots are soft, about 10-15 min.
- Add the remaining ingredients (salt, sesame seed oil, soy sauce, white pepper, and chili garlic sauce). Cook for an additional 5 min.
Folding:
- Place the wrapper on the palm of your hand.
- Add 1 tbs amount to the wrapper.
- Using water, lightly rub your wet finger over the outside of the wrapper.
- Fold the wrapper in half, and pinch the middle/top of the edges together
- Using your thumbs, fold one side together to join the wrapper together completely.
Cooking:
- Steam, boil, or fry the dumplings. Usually 5-7 min cook time per dumpling. See my notes above for details on each method.
Notes
- To drain the Napa cabbage, dice, and lightly sprinkle with salt. Let sit for 5 min. Now wrap in a kitchen towel, and squeeze, until no more liquid comes out.
- Mix together using a small bowl, 1 tbs chili garlic sauce with 1/4 cup soy sauce for a spicier dip, or mix 1 tbs chili garlic sauce with 1/4 cup balsamic vinegar for a more sour dip.
Find it online: https://www.hardyeatin.com/recipes/vegetable-tofu-dumplings/
