Tofu Dumplings

Servings

Serving size

5 dumplings and 1 Tbsp sauce

COOKING TIME

60 minutes

Uncooked dumplings can be frozen. Lay dumplings out on a sheet pan lined with parchment paper or a silicon mat, making sure that the dumplings do not touch each other. (Otherwise, the dumplings will stick together into a large clump.) Place in freezer for several hours. When the outsides of the dumplings are frozen, remove the dumplings from the sheet pan and lay them flat in a zipper top freezer bag and return to freezer. Store in freezer up to 3 months.

Ingredients

7 ounces Extra firm tofu

1 1/2 tsp. Sesame oil

1 clove Garlic, raw (minced)

1 1/2 tsp. Low sodium soy sauce

1 1/2 Tbsp White wine vinegar (rice wine vinegar is best)

1 1/2 Tbsp. Maple syrup (or honey)

1 1/2 cup Sesame seeds

2 medium Green onions (finely chopped)

3 1/2 ounce Nasoya Won Ton Wraps Refrigerated (about 15 individual rounds)

2 Tbsp. Low sodium soy sauce

2 Tbsp White wine vinegar (rice wine vinegar is best)

3/4 tsp. sambal oelek (or chili garlic sauce of your choice)

1/4 tsp. toasted sesame oil

Instructions

Gather all ingredients and equipment.

For the Dumplings

Drain and press the tofu, removing as much excess water as possible.

Heat a sauté pan on medium high heat. Add sesame oil to coat pan and then crumble the tofu into the pan. Try to get the pieces as small possible using a wooden spoon to smash the tofu until it resembles cottage cheese size curds.

Cook the tofu for 3-4 minutes until starting to brown. Add the garlic, soy sauce, rice wine vinegar, and maple syrup/honey.

Stir until well combined and liquid is absorbed, about 2 minutes.

Add the sesame seeds and scallions and fold together.

Remove filling from heat and allow to cool.

For the Sauce

Combine the soy sauce, rice wine vinegar, sambal oelek, and sesame oil in a bowl and stir to combine.

Assembling the Dumplings

There are several ways to assemble dumplings. The easiest way is to moisten the edges of the wrapper with water, scoop 1 Tbsp of filling into the center, and fold the wrapper in half, thoroughly pressing the edges together. This will work for round or square wrappers. Keep assembled dumplings under a barely damp towel to prevent drying out until all are ready to cook.

Steam dumplings for 8 minutes. Serve immediately with dipping sauce.