Vegan Chili Oil Dumplings
Ingredients
- 1 package wonton wrapper
- 3 cups Napa cabbage or Chinese cabbage or bok choy
- 1 carrot, chopped
- 6-8 shiitake or black mushrooms, softened
- 3/4 cup tofu
- 1/2 cup mung bean sprouts (optional)
- 1 bunch mung bean thread, soaked and cut into fine shreds
- 3 teaspoons soy sauce or tamari
- 2 teaspoons grated fresh ginger
- sesame oil to taste
- oil for sautéing
- white pepper to taste
- salt to taste
- handful of chopped 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
Julienne the Napa cabbage or bok choy and place in a large bowl, massage with 1 teaspoon of salt, and set aside for 10-15 minutes.
In a heated pan with 3 teaspoons oil, sauté mushrooms until fragrant, then add carrot, tofu, and ginger, stirring continuously for 1-2 minutes. Drizzle sesame oil and soy sauce or tamari, cook until coated, then turn off heat and add mung bean sprouts if using, seasoning with salt and white pepper.
Squeeze out all liquid from the Napa cabbage or bok choy using a cheesecloth or palms.
Combine the squeezed vegetables, tofu mixture, mung bean threads, and chopped scallions in a bowl, mixing well and seasoning with white pepper, sesame oil, and salt if needed.
Fill and fold the wonton wrappers with the mixture to form dumplings
Bring a pot of water to boil, add dumplings slowly, and cook for a few minutes until they float or the wrapper turns translucent. Scoop out and serve warm with chili oil sauce and garnish.
