Garden Of Eden Yellow Curry Dumplings Recipe

Press and crumble tofu

Wrap tofu in a clean kitchen towel or paper towels and press under a heavy skillet or tofu press for 10 minutes to remove excess water. Crumble tofu into small pieces with your hands or a fork; set aside.

Sauté aromatics

Heat a skillet over medium heat and add 1 teaspoon neutral oil. Add the minced shallot, garlic, and ginger and sauté until softened and fragrant, about 2 minutes, stirring frequently to avoid browning.

Bloom curry paste

Add the yellow curry paste to the skillet and cook with the aromatics for 1 minute to bloom the spices. Stir in 2 tablespoons coconut milk to loosen the paste and create a cohesive mixture.

Combine vegetables and tofu

Add the crumbled tofu, grated carrot, and peas to the skillet. Stir to coat evenly with the curry mixture and cook 3–4 minutes until vegetables are softened and tofu is warmed through.

Season and finish

Remove from heat. Stir in soy sauce, rice vinegar, maple syrup, lime zest, sesame oil, sliced basil, salt (use sparingly because of soy sauce), and black pepper. Taste and adjust seasoning. Let the filling cool to near room temperature — about 10–15 minutes — so it won't make the wrappers soggy.

Prepare workspace

Lightly dust a clean work surface with cornstarch to keep wrappers from sticking. Keep a small bowl of water nearby for sealing edges.

Fill wrappers

Place one dumpling wrapper on your palm or flat surface. Spoon about 1 tablespoon (roughly 15 g) of the cooled filling into the center of the wrapper. Do not overfill—leaving a 1/4 inch border for sealing.

Seal dumplings

Dip your finger in water and moisten the edge of the wrapper. Fold wrapper in half to form a half-moon and press to seal center. For a pleated finish, make 4–6 small pleats along one edge while pressing to seal. Place finished dumplings on a tray dusted with cornstarch, spacing them so they don't touch.

Heat pan

Use a large nonstick or cast-iron skillet with a lid. Add 2 tablespoons neutral oil and heat over medium-high until shimmering.

Fry dumplings

Arrange dumplings in the pan flat-side down in a single layer, leaving space between them. Fry 2–3 minutes until bottoms are golden brown and crisp.

Steam finish

Carefully pour 1/2 cup water into the pan (it will sizzle), immediately cover with a tight-fitting lid, reduce heat to medium-low, and steam for 4–5 minutes until wrappers become tender and filling is hot through. If making more than one batch, repeat for remaining dumplings.

Crisp (optional)

Remove lid and increase heat for 30–60 seconds to re-crisp the bottoms if desired. Transfer cooked dumplings to a serving plate and keep warm while you finish remaining batches.

Prepare sauce

Whisk together soy sauce, fresh lime juice, rice vinegar, sesame oil, and honey or maple syrup in a small bowl until combined. Stir in sliced scallions, thinly sliced red chili if using, and toasted sesame seeds.

Plate and garnish

Arrange dumplings on a platter. Garnish with microgreens or extra basil and lime wedges. Serve immediately with the citrus-sesame dipping sauce on the side.