Steamed Vegetable Sui-Mai Dumplings with Chili-Sesame Oil

By LaLaCooks

Ingredients

• 2 tablespoons chopped fresh cilantro
• 2 green onions, cut into 2-inch pieces
• 1 garlic clove
• 1 (1/2-inch) piece peeled fresh ginger
• 1 cup sliced napa (Chinese) cabbage
• 1/2 cup chopped peeled Granny Smith apple
• 1 tablespoon less-sodium soy sauce
• 2 teaspoons mirin (sweet rice wine)
• 1/4 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
• 1/4 teaspoon kosher salt
• 1 large egg white
• 6 ounces firm water-packed tofu, drained and finely chopped
• 20 gyoza skins
• 2 teaspoons sesame oil
• 1/2 teaspoon Asian chili sesame oil or other chili oil

Details

Servings 4
Adapted from find.myrecipes.com

Preparation

Step 1

1. Combine cilantro, onions, garlic, and ginger in a food processor; process until finely chopped. Add 1 cup cabbage and the next 5 ingredients (through kosher salt); pulse 10 times or until finely chopped. Add egg white; pulse until combined. Place cabbage mixture in a medium bowl, and stir in tofu.

2. Moisten edge of gyoza skin with water, working with 1 skin at a time (cover remaining skins to keep them from drying). Spoon about 1 tablespoon tofu mixture into center of circle. Gather up edges of skin around filling; lightly squeeze skin to adhere to filling, leaving top of dumpling open. (If skins do not open enough to see tofu mixture, use the tip of a knife to separate dough and form pockets.) Repeat procedure with remaining skins and filling.

3. Place dumplings in a large bamboo steamer lined with parchment paper or cabbage leaves. Working in batches, steam for 9 minutes or until filling and wrappers are lightly firm. Combine oils, and drizzle over tops of dumplings.