• 8 oz firm tofu
  • 1/4 cup minced scallion
  • 1/2 cup finely chopped napa cappage
  • 1/2 cup groughly grated carrots
  • 1 teaspoon peeled and  minced fresh ginger
  • 1 teaspoon sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon rice wine
  • 1 egg, beaten
  • salt and fresh ground black pepper
  • 24 dumpling wrappers

*note- this recipe calls for dumpling wrappers, all i could find were wonton wrappers, which made things a bit different and smaller…

step 1- cut the tofu block in half (most tofu is sold in 16 oz containers). take half of the tofu and put it back in water and reseal to save. take the other half and set it on paper towels on a plate, cover it with another paper towel and another plate. set something heavy on top to get some of the water out. let it sit for ten minutes or so. while that is doing it’s thing go ahead and cut up the scallions, cabbage, carrots, and ginger

step 2- put the drained tofu in a large bowl and use a fork to crumble it. add the scallions, cabbage, ginger, sugar, soy sauce, rice wine, sesame oil and egg. add a pinch of salt and lots of black pepper.  fold it all together.

i wish i had pic of me trying to fold these suckers, but my hands were a mess and i was home alone. it was pretty much a disaster and i thought we were going to have to eat frozen pizza…..BUT it turned out fine, so don’t get discouraged.  i actually folded them three different ways, some i made like ravioli, some i just folded over and pressed together and some a folded a seam on. they all worked out okay. seam on the left, no seam on the right…also, don’t use as much flower as i did if you have to wait to cook them… basically, put about two teaspoons of the mixture in the wrapper, wet one the edges of the wrapper with water (using your finger or a brush), fold the other side over and press. try to work your way around the filling so there isn’t a lot of air trapped inside.

so then you cook them. we made them two ways, pan-fried and steamed

to steam them i used my favorite kitchen appliance, my steamer. i put it to medium water, sprayed the basket with pam and put a bunch in there, kinda standing up. set the thing for 12 min and bam! dumplings!

b had come home by this point and, if you didn’t all ready know, he is the more talented of the cooks in our home. i put him in charge of the pan frying.

put a thin layer of peanut or grapeseed oil in a skillet with a lid.  when the oil gets hot put the dumplings in. place them seam side up and make sure to give them some space. cover the skillet and lower the heat to medium. let them cook, covered for 5 min. then add 1/2 cup water, cover, cook for 2 more minutes. then uncover the skillet and turn the heat back to high and cook until the liquid is gone. (see, a little more difficult)

 here are some that i steamed

for a dipping sauce you can use soy sauce with a little water in it and some chopped scallions.

have fun with it! the recipe is pretty basic and so you can make the filling to your liking.

(sorry about the formatting, i just can’t figure it out on this tiny screen!)

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