Vegan Chili Oil Dumplings
Ingredients
- 1 package wonton wrappers
- 3 cups Napa cabbage or Chinese cabbage or bok choy
- 1 carrot
- 6-8 shiitake mushrooms or black mushrooms
- 3/4 cup tofu (fried or pan-fried firm tofu seasoned with salt)
- 1/2 cup mung bean sprouts (optional)
- 1 bunch mung bean thread
- 3 teaspoons soy sauce or tamari
- 2 teaspoons fresh ginger
- sesame oil to taste
- oil to taste
- white pepper to taste
- salt to taste
- handful scallions
Chili oil sauce
- 6 tablespoons light soy sauce or tamari
- 1.5 tablespoons black vinegar
- 4 teaspoons chili oil crisp
- 4 teaspoons toasted sesame oil
- 1 teaspoon crispy minced garlic
- dash of white pepper
Preparation
Prepare the tofu by pan-frying 8oz firm tofu and seasoning with salt, or use pre-fried tofu
Chop the carrot, mushrooms, and scallions
Soak the mung bean thread in hot water until soft and cut into fine shreds
Mix all dumpling ingredients together to form the filling
Wrap the filling in wonton wrappers to form dumplings
Boil or steam the dumplings until cooked
Mix all chili oil sauce ingredients together to make the sauce
Serve the cooked dumplings with the chili oil sauce
