Spicy Steamed Vegetable Dumplings
Ingredients
- 2 lbs bok choy
- 1 package wonton or dumpling wrappers
- 1 box firm tofu
- 1/4 cup 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 the spicy sauce ingredients in a bowl until sugar dissolves.
Place julienned bok choy in a large bowl with 2 teaspoons salt and gently massage with hands; set aside for 15-20 minutes.
In a heated pan with 1 teaspoon oil, sauté mushrooms until lightly brown, add black bean sauce, stir until well combined, and set aside.
Pan fry the mashed tofu for 2 minutes or until brown, season with salt, and set aside.
Combine the mushroom mixture and tofu in a big bowl.
Using a cheesecloth or hands, squeeze out as much liquid as possible from the bok choy.
Add the bok choy to the tofu mixture, add corn starch, combine well, and season if needed.
Place a dollop of the mixture in the center of a wrapper, moisten the edges with water, and pleat to seal.
Arrange the dumplings in a steamer basket and steam for 15 minutes on high heat.
Remove and serve warm with the spicy sauce.
Tips
You can serve the sauce on the side or as pictured.
