After making some pork dumplings for breakfast on Saturday morning, I decided to use the same recipe and substituting ground pork to firm tofu to make vegetarian dumplings. I am very glad that I did because now I can share it with all my vegan and vegetarian friends.
Makes 2 dozens
24 Potsticker wrappers
½ cup vegetable broth/water, divided
3 tablespoons canola/vegetable/corn oil, divided
1 tablespoon light soy sauce
1 teaspoon Chili oil (optional)
1 tablespoon Rice vinegar
7 ounces firm tofu, coarsely mashed
¾ cup chopped carrot
4 ounces napa cabbage, sliced
¾ teaspoon salt
¼ cup chopped water chestnuts
2 green onions, cleaned and chopped
1 sprig cilantro, cleaned and chopped
¾ teaspoon ginger, peeled and finely chopped
1¼ tablespoons oyster sauce
¾ tablespoon cooking sherry
¾ tablespoon cornstarch
½ teaspoon sugar
1¾ teaspoons sesame oil
In a mixing bowl add the sliced napa cabbage with salt and mix well. Set aside for 10 minutes. Drain the excess liquid from the cabbage by squeezing; discard the excess liquid.
Meanwhile, remove firm tofu from the packaging and drain the water off. Place in a large mixing bowl and use a fork gently mashed the tofu. The mashed tofu should be coarse. Set aside until time to use.
After 15 minutes, add napa cabbage, chopped carrot, chopped water chestnuts, green onions, cilantro, ginger, oyster sauce, cooking sherry, sugar, cornstarch and sesame oil into the coarsely mashed tofu; mix well. Set aside to marinade for 20 minutes.
To make the dumpling:
Place a spoonful of filling mixture in the center of a potsticker wrapper and moist the edges of the wrapper with water. Fold the wrapper in half and crimping one side to form a semi-circle. Place the completed dumplings on a baking sheet with the seam side up. Use a very lightly damp towel to cover the finished dumplings while filling the rest of the remaining wrappers.
In a large frying pan with half of the canola/vegetable/corn oil over medium heat until hot. Before adding the dumpling swirl the oil to coat the sides. Add the pork dumplings, half at a time and the seam side up. Cook until the bottoms are golden brown, 2-3 minutes. Add ¼ cup vegetable broth/water and reduce the heat to low. Cover and cook until the liquid is absorbed, 4-5 minutes.
Turned over and brown the sides. Cook the remaining dumplings with the remaining oil and chicken broth.
Place vegetable dumplings on a serving plate with rice vinegar, light soy sauce and chili oil (optional).
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