Vegan Cabbage and Tofu Dumplings
Ingredients
- 1 package of dumpling wrapper
- 1 package of firm tofu, drained and mashed
- 1 1/2 cups of chopped cabbage
- 2 carrots, chopped
- 4 scallions, chopped
- 1/4 cup of chopped crimini mushrooms
- sesame oil
- salt and white pepper to taste
Preparation
In a heated pan with 1 tsp oil, stir fry tofu until lightly brown, push to the side of the pan.
Then add a little more oil, carrot, cabbage, mushrooms, scallions and sauté until cabbage is soft, about 3 minutes.
Season with salt and white pepper.
Set up your wrapping station with a bowl of water, wrapper, and mixture ready.
Moisten side of wrapper with water, and place a dollop of mixture in the middle of your wrapper, pleat to seal.
Repeat until all the mixture is used.
Pan frying
In a heated pan with 1/2 tsp oil, place dumpling bottom side down and cook until brownish.
Add enough boiling water to cover part of the dumpling and cover with lid.
Turn heat to low-medium and let simmer until all water is absorbed.
Serve warm with hoisin and chili sauce.
