Dumplings Recipe
MIXED VEG & TOFU IN WHEAT WRAPPER
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Ingredients
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Dumpling Filling
Wrappers & Assembly
Cooking & Serving
Method
Dumpling Filling
- 1
Prepare tofu
Wrap the firm tofu in a clean kitchen towel or paper towels and press under a weighted plate for 10–15 minutes to remove excess moisture. Crumble or finely chop the pressed tofu into small pieces (about pea-sized).
- 2
Prepare vegetables
Finely grate the carrot, thinly slice the shiitake mushrooms, and finely shred the cabbage. Mince the garlic and grate the ginger. Slice the green onions thinly, reserving a few for garnish if desired.
- 3
Reduce cabbage moisture
Place the shredded cabbage in a bowl, sprinkle with 1/4 teaspoon of salt, toss, and let sit for 5 minutes. Squeeze the cabbage firmly in a clean towel or between your hands to remove as much liquid as possible. This prevents soggy filling.
- 4
Cook filling
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add minced garlic and grated ginger and sauté for 20–30 seconds until fragrant. Add sliced mushrooms and cook 2–3 minutes until softened. Add grated carrot and cooked for 1–2 minutes. Add crumbled tofu and cooked cabbage; stir to combine and cook 2–3 minutes until everything is hot.
- 5
Season filling
Stir in 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon rice wine, toasted sesame seeds (if using), 1/2 teaspoon black pepper and remaining 3/4 teaspoon salt (adjust to taste). Cook another 1–2 minutes, then remove from heat and let the filling cool to room temperature (about 10–15 minutes). Taste and adjust seasoning — extra soy sauce or salt as needed.
Wrappers & Assembly
- 6
Prepare sealing slurry
In a small bowl whisk together 1–2 teaspoons cornstarch with 2 tablespoons water until smooth. This will be used as glue to seal the wrappers.
- 7
Assemble dumplings
Place a dumpling wrapper on a clean work surface. Spoon about 1 rounded tablespoon of cooled filling onto the center of each wrapper (adjust to wrapper size; use less for smaller wrappers). Dip your finger into the cornstarch slurry and moisten the wrapper edge. Fold the wrapper over the filling to form a half-moon, pressing edges together to seal. If desired, pleat the edge by making small folds along the sealed edge to create pleats. Ensure there are no air pockets. Place finished dumplings on a tray lined with parchment dusted lightly with flour to prevent sticking. Repeat until all filling is used (makes ~40 dumplings).
Cooking & Serving
- 8
Pan-fry (potstickers)
Heat a large nonstick or cast-iron skillet over medium heat and add 2 tablespoons vegetable oil. Arrange dumplings in a single layer, flat side down, leaving a little space between them. Fry 2–3 minutes until bottoms are golden-brown. Carefully pour 1/2 cup water into the pan and immediately cover with a lid. Reduce heat to medium-low and steam 5–6 minutes until water has mostly evaporated and wrappers are translucent and cooked through. Remove lid and continue cooking 1 minute to re-crisp bottoms if desired. Transfer dumplings to a serving plate.
- 9
Alternative — boiling
Bring a large pot of water to a rolling boil. Add dumplings in batches, stirring gently to prevent sticking. When dumplings float, cook 2–3 minutes more, then remove with a slotted spoon and drain. Serve immediately.
- 10
Make dipping sauce
In a small bowl combine 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon chili oil (if using), 1/2 teaspoon sugar or honey, and 1 teaspoon chopped green onion. Stir to dissolve sugar and taste; adjust acidity or heat to preference.
- 11
Serve
Arrange cooked dumplings on a platter and serve hot with the dipping sauce. Garnish with additional chopped green onions or toasted sesame seeds if desired.