Spicy Steamed Tofu and Bok Choy Dumplings
Ingredients
- 2 lbs bok choy, washed and julienned
- 1 package of wonton or dumpling wrapper
- 1 box of firm tofu, drained and mashed
- 1/4 cup saute mushrooms
- 1 tablespoon black bean sauce
- 1 tablespoon corn starch
- salt to taste
- oil
Spicy sauce
- 3 tablespoons soy sauce
- 2 tablespoons chili oil with chili crumbs
- 1 tablespoon sesame oil
- 1 teaspoon Chinese black vinegar
- 1 teaspoon grated ginger
- 1 teaspoon sugar
Preparation
Whisk together all the spicy sauce ingredients in a bowl until the sugar dissolves.
Place the julienned bok choy in a large bowl with 2 teaspoons salt and gently massage the salt into the vegetables using your hands. Set aside for 15-20 minutes.
In a heated pan with 1 teaspoon oil, sauté the mushrooms until lightly brown, add the black bean sauce, and stir until well combined. Set aside.
Pan fry the mashed tofu for 2 minutes or until brown, and season with salt. Set aside.
Place both the mushroom mixture and the tofu in a big bowl.
Using a cheesecloth or your palms, squeeze as much liquid as possible out of the bok choy.
Add the tofu mixture and corn starch to the bok choy, combine well, and season if needed.
Place a dollop of the mixture in the middle of a wrapper, moisten the sides with water, and pleat to seal.
Place the dumplings on a steamer basket and steam for 15 minutes on high heat.
Remove and serve warm with the spicy sauce. You can serve the sauce on the side or poured over.
