Vegetable Dumplings

May 20, 2019

A very popular treat indeed!  Fun to make and well liked by many!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fried Dumplings ~ makes approx.  25

Make more and save for later!

 

½ pound firm tofu

1 cup peeled and grated carrot - TASK

½ cup Napa Cabbage, shredded/finely sliced into small pieces - TASK

2 T. finely minced scallion - TASK

1 T. minced cilantro - TASK

1 T. soy sauce

1 T. hoisin sauce

2 t. sesame oil

1 t. kosher salt

2 t. peeled, minced ginger – TASK

¼ t. freshly ground pepper

25 small won ton wrappers

 

  1. TASK - Drain the tofu and press dry with paper towels. Mash tofu with a fork and place in a medium sized mixing bowl.

  2. TASK - Measure the soy sauce, hoisin sauce, sesame oil, salt and pepper and add to mashed tofu.

  3. TASK  - Add the grated carrot, shredded cabbage, scallion, cilantro, and minced ginger to the tofu mixing well.

 

 ALL- Remove a wonton wrapper from the package and brush the edges of the wrapper with water. Place 1-2 teaspoons filling in the center of the wrapper gather up the edges and pinch to seal the dumpling. At this point you may freeze the extras that you will not be eating for an easy ready-made meal at a later date!

 

  1. TASK- 2 PEOPLE  - Film a skillet with about a tablespoon of vegetable oil and warm over med-high heat (8) for about 3 minutes or until hot. When the oil is shimmering, arrange the dumplings in the pan as close as they will fit without touching. Cook and turn with a tongs until the bottoms have turned brown and golden.

 

  1. Place on a serving platter and dip into delicious sauce:

              TASK – make sauce:

 

              2 T. soy sauce

              2 T. rice vinegar

              2 T. sesame oil

 

 

 

 

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