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 (or gluten-free tamari sauce)

1 1/2 Tbsp. Rice Vinegar (unseasoned)

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

1 1/2 Tbsp. Sesame seeds

2 medium Green onions (finely chopped)

1 1/2 Tbsp. Low sodium soy sauce (or gluten-free tamari sauce)

1 1/2 Tbsp. Rice Vinegar

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

1/8 tsp. Ginger root, raw

1/4 tsp. toasted sesame oil

15 wrapper, won ton (3 1/2 inch square) rice paper Spring roll wrappers

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 1 1/2 tsp. 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, 1 1/2 tsp. soy sauce, 1 1/2 Tbsp rice 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 2 Tbsp soy sauce, 2 Tbsp rice vinegar, sambal oelek, ginger, and 1/4 tsp. 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.