Spicy Steamed Dumplings with Tofu
Ingredients
- 2 pounds bok choy
- 1 package wonton or dumpling wrappers
- 1 box firm tofu
- 1/4 cup mushrooms
- 1 tablespoon black bean sauce
- 1 tablespoon cornstarch
- 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 all spicy sauce ingredients in a bowl until sugar dissolves
Place julienned bok choy in a large bowl with 2 teaspoons salt and gently massage salt into veggies with your hands, then set aside for 15 to 20 minutes
In a heated pan with 1 teaspoon oil, sauté mushrooms until lightly brown, add black bean sauce and stir until well combined, then set aside
Pan fry mashed tofu for 2 minutes or until brown and season with salt
Place the mushroom mixture and 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 cornstarch 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 the dumplings and serve warm with the spicy sauce
