- 35
Ingredients
- 1/2 pound firm tofu
- 1/2 cup coarsely-grated carrots
- 1/2 cup shredded Napa cabbage
- 2 tablespoons finely-chopped red pepper
- 2 tablespoons finely-chopped scallions
- 2 teaspoons finely-minced fresh ginger
- 1 tablespoon chopped cilantro leaves
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 2 teaspoons sesame oil
- 1 egg -- lightly beaten
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly-ground black pepper
- Bowl of water -- plus
- additional water for steamer
- 35 small wonton wrappers - (to 40)
- Non-stick vegetable spray -- for the steamer
Preparation
Step 1
Preheat the oven to 200 degrees.
Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 20 minutes.
After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl. Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine.
To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
Using a steaming apparatus of your choice, bring 1/4- to 1/2-inch of water to a simmer over medium heat. Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat.
Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.
This recipe yields 35 to 40 dumplings.