Recipe courtesy of: National Soybean Research Laboratory, University of Illinois at Urbana-Champaign
Ingredients 8 oz. firm Tofu
½ cup coarsely grated carrots
½ cup shredded celery
½ cup finely chopped red bell pepper
4 finely chopped green onions
¼ cup minced mushrooms
¼ cup finely chopped water chestnuts
1 tbsp. soy sauce
2 tsp. finely minced fresh ginger
2 tsp. sesame oil
1 tsp. salt
¼ tsp black pepper
1 egg, lightly beaten
36 pot sticker or wonton wrappers
Instructions Pat tofu dry with paper towels. Dice Tofu into ¼ “ cubes and put into a large mixing bowl
Add the carrots, celery, red pepper, green onions, mushrooms, water chestnuts, soy sauce, ginger, sesame oil, salt, pepper, and egg lightly stir to combine.
To form dumplings, place a wrapper in the palm of your hand. If you want a traditional shape, square wonton wrappers should be cut into circles.
Spoon about one teaspoon of filling in center. Brush the edges of the wrapper lightly with water. Fold in half. Working from each end to center along the edge, crimp edges together while folding wrapper edge in overlapping motion. Press to seal.Place dumplings on platter sprayed lightly with cooking spray and cover with a damp cloth. Repeat procedure until all filling is gone.
In a saucepan fitted with steamer tray, bring 1 to 1 ½ inches of water to a simmer over medium heat.Spray the steamers surface lightly with non-stick vegetable spray.
Place dumplings on steamer tray not touching each other; Cover and steam for 10 to 12 minutes.Remove the dumplings from the steamer to a heatproof platter sprayed with cooking spray and place in oven to keep warm.
Repeat until all dumplings are cooked.Serve warm. (Dumpling wrappers will get chewy if kept in a warm oven for more than 30 minutes)
Notes Makes 36 dumplings
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