Tofu Dumplings

Once you have tasted homemade tofu dumplings, you will no longer want to eat commercial dumplings from a grocery store.

Tofu is a great ingredient for making dumplings.

It mixes well with the other ingredients and doesn’t even need to be chopped.

When I make vegetable dumplings, I always put tofu in them to add protein intake.

Tofu vegetable dumplings are great if you love vegetables and they are lighter than meat dumplings. You can also add ground pork in them to improve the taste.

There are many ways you can eat tofu dumplings, such as steaming, frying, boiling, baking, or deep frying. Usually, fried vegetable dumplings (normally fried on a pan, but can be deep-fried if you prefer) are delicious and are good for an appetizer just like tofu fries.

Ingredients

1 package of dumpling dough
½ package of medium or firm tofu
½ c. bean sprouts (measure after removing the bean heads)
½ c. chopped crabmeat (Or if you prefer meat, then you use ground pork)
¾ c. chopped cabbage (Or fresh Napa cabbage)
½ c. chopped shrimp
½ c. green onions
2 tsp. sesame oil
1 TBS soy sauce
Corn starch
Garlic
Salt
Pepper
Soybean oil or olive oil (for fried tofu dumplings)
A big tray/cookie sheet

Sidenote: For all the vegetable ingredients, you can add more or less depending on your preference. (The measurements here are just guidelines)

Directions:

1. Mash the tofu, removing some water from the tofu by squeezing it with your hand or in a cloth.
2. Steam the bean sprouts for a little while to reduce the amount of water in them. Squeeze them to remove some water, and then chop them up.
3. Chop crabmeat (Or ground pork).
4. Steam cabbage for a little while to reduce the amount of water in it. Then, chop it up. (Or use Napa cabbage without steaming)
5. Chop shrimp.
6. Chop green onions.
7. Mix them all together in a big bowl with your hands.
8. Add sesame oil, a little bit of chopped garlic, soy sauce, salt, and pepper.
9. Place one spoon of dumpling mixture on a piece of dough.
10. Prepare some water for sealing the mixture inside the dough.
11. Coat water on half of the edge of the dough to close the dumpling (Option: To make sure it’s closed, press with a fork around the openings.)
12. Sprinkle some cornstarch on a tray and place the dumplings on the tray. (Or use flour). Sprinkle some cornstarch on the top of the dumplings before putting them in the freezer.
13. Put the whole dumpling tray in the freezer for about 30-40 minutes until frozen. If you don’t put them in on the tray, they will stick together.
14. You can put them in a plastic bag for later after they are frozen. (To reduce time: cornstarch will prevent the dough from sticking together. You can sprinkle some cornstarch on the dough, and freeze it after making it.)
15. If you want to eat them now, fry the dumplings on a greased pan on the stove until they turn brown. (OR you can cook them in a steamer or boil them in water.)
16. Serve with Chili pepper dressing: Mix with these three ingredients (1 TBS. Soy sauce + 1 TBS. apple cider vinegar + 1/4 tsp. chili pepper)

(Deep-fried tofu dumplings are crunchy and taste delicious if you want to try making them that way.)

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