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canola oil onion ginger garlic firm tofu soy sauce sesame oil scallion cabbage carrot fresh cilantro kosher salt ground black pepper egg wrappers soy sauce scallion
Viewed: 16 - Published at: 9 years agoIngredients
- 1 tablespoon canola oil
- 34 cup minced onion
- 1 12 tablespoons minced ginger
- 8 garlic cloves, minced
- 14 ounces firm tofu, chopped into 1/4-inch pieces
- 2 tablespoons low sodium soy sauce
- 1 teaspoon toasted sesame oil
- 23 cup sliced scallion, 1/4-inch
- 12 cup shredded napa cabbage, plus 2 to 4 whole leaves for steaming (greens only)
- 12 cup shredded carrot (about 1/2 medium carrot)
- 2 tablespoons chopped fresh cilantro
- 34 teaspoon kosher salt
- 18 teaspoon ground black pepper
- 1 egg, lightly beaten
- 24 dumpling wrappers, 4-by-4 inches
- soy sauce
- scallion
Method
- For the dumplings: Heat the oil in a large nonstick skillet set over medium-low heat.
- Add the onions and cook, stirring occasionally, until translucent, about 5 minutes.
- Add the ginger and garlic and cook, stirring, until softened, about 1 minute.
- Add the tofu, increase the heat to high, and cook, stirring constantly, until the tofu is dry and golden, about 5 minutes.
- Add the soy sauce and sesame oil and cook until the liquid evaporates.
- Turn off the heat.
- Stir in the scallions, cabbage, carrots, cilantro, salt and pepper.
- Place the filling in a strainer and cool to handle, 10 to 15 minutes.
- Squeeze out any excess moisture.
- Place the mixture in a large bowl, add the egg and mix thoroughly.
- Fill a small bowl with cold water.
- Place a dumpling wrapper in your hand, then spoon 1 tablespoon of the filling into the wrapper.
- Use your finger to rub water along the edge of the wrapper and fold in half to enclose the filling, pressing the edges to seal tightly.
- Repeat for the remaining wrappers and filling.
- Line a bamboo steamer with cabbage leaves.
- Arrange the dumplings in a single layer so they are not touching, cover the steamer with a tight-fitting lid and cook over a water bath until the filling is firm and the wrapper is translucent and slightly gummy to the touch, 15 to 20 minutes.
- Depending on the size of the steamer, you may need to do this in two batches.
- For the sauce: Combine some soy sauce with sliced scallions.
- Serve the dumplings immediately with the dipping sauce.
- Cook's Notes: Look for dumpling wrappers in the refrigerated section of the supermarket or specialty Asian markets.
- Thicker is better when choosing dumpling wrappers, the Northern style is preferred, but gyoza wrappers work well too.
- If you don't have a bamboo steamer, there are other ways to steam the dumplings.
- Steamer insert for a stock pot: line the bottom of the steamer with cabbage leaves and arrange the dumplings in a single layer, cover the pot with a tight-fitting lid and cook for 15 to 20 minutes.
- Vegetable steam basket: line the bottom of the steamer with cabbage leaves and arrange the dumplings in a single layer, cover and cook for 15 to 20 minutes.
- Be sure to line any steaming device with cabbage leaves or oil-brushed parchment paper.
