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Categories:
cabbage carrots kosher salt porcini mushrooms water extra firm scallions sesame oil peanut oil soy sauce ketchup brown mustard nutritional yeast fresh ginger garlic wonton wrappers soy sauce lemon juice orange juice rice wine vinegar water sugar ginger grated scallions sesame seeds
Viewed: 47 - Published at: 6 years agoIngredients
- 1 cup napa cabbage shredded
- 3 carrots medium, grated, about 1 cup
- 1/2 teaspoon kosher salt
- 1 ounce dried porcini mushrooms
- 1 cup water
- 8 ounces extra firm tofu drained and diced finely
- 2 scallions large, minced
- 2 teaspoons sesame oil
- 4 tablespoons peanut oil
- 2 tablespoons soy sauce
- 1 tablespoon ketchup
- 1 teaspoon brown mustard
- 2 teaspoons nutritional yeast
- 2 teaspoons fresh ginger grated
- 1 clove garlic minced
- 30 wonton wrappers
- 1/3 cup soy sauce
- 1 tablespoon fresh lemon juice
- 1 tablespoon orange juice
- 1 tablespoon rice wine vinegar
- 1 tablespoon water
- 1/2 teaspoon granulated sugar
- 1 teaspoon ginger grated
- 2 teaspoons scallions minced
- 1/4 teaspoon toasted sesame seeds
Method
- Rehydrate the porcini mushrooms. To do so, boil the water and then pour over mushrooms. Allow to sit about 10 minutes. Drain off the liquid into a separate container and reserve. Once cool enough to handle, chop porcini mushrooms finely and set aside.
- In a small bowl, toss cabbage and carrots with 1/2 tsp kosher salt. Let sit for 15 minutes. Squeeze out moisture with hands over the sink, and return to bowl.
- In a large mixing bowl, toss drained cabbage and carrot, rehydrated porcini mushrooms, 1 tbsp peanut oil and remaining filling ingredients (minus wonton wrappers) to combine. Be gentle, so as not to smash the tofu.
- Place approximately 1 tsp of filling mixture into the center of each wonton wrapper, brush edges with water, and fold diagonally, pressing edges to form a seal.
- Heat remaining 1 tbsp peanut oil over high heat for 2-3 minutes in a large nonstick skillet. When shimmering and very hot, add 6-8 dumplings to the pan. Brown for 1-2 minutes on one side. Flip each dumpling then immediately add 2-3 tbsp of reserved mushroom liquid to the pan and cover loosely so steam can escape.
- After 1 minute of steaming, remove lid and allow to cook for 1-2 more minutes until browned on the 2nd side. Repeat cooking process in batches using remaining oil and mushroom liquid until finished.
- As dumplings are cooking, prepare sauce by whisking together ponzu ingredients until sugar is dissolved and mixture is blended. Serve with dumplings.
