Tofu-Vegetable Dumplings with Dipping Sauce

DUMPLING INGREDIENTS

wonton wrappers

olive oil

1/2 yellow onion, diced

1-2 teaspoons ginger, minced

2 large cloves of garlic, finely chopped

red chili flakes and/or harissa

2 carrots, peeled and diced

1/2 cup diced shiitake mushrooms

2-3 cups napa cabbage, thinly sliced

2-3 handfuls of spinach and/or kale

7 oz extra-firm tofu, crumbled

cilantro, chopped

salt

pepper

soy sauce

rice vinegar

coconut aminos

sesame oil

DUMPLING METHOD

1. Sauté onion in olive oil until soft and translucent. Add in ginger, garlic, and chili flakes and sauté for a couple more minutes.

2. Toss in the rest of the vegetables along with soy sauce, rice vinegar, coconut aminos, and sesame oil (I eyeball these measurements, taste, and adjust).

3. Once vegetables have softened, add tofu, salt, and pepper. Cook for another few minutes. Taste and adjust for seasoning. Allow mixture to cool.

4. Lay​ ​wonton​ ​wrapper​ ​on​ ​a​ ​clean​ ​surface.​ ​Dab​ ​water​ ​on​ ​all​ ​the​ ​edges.​ ​Place​ ​a​ ​teaspoon​ ​of​ ​filling​ ​in the center.​ ​ ​Lift​ ​the​ ​bottom​ ​corner​ ​up​ ​and​ ​over​ ​the​ ​filling and seal the edges with your fingers. Repeat.

5. ​​Heat​ ​a​ ​large​ ​saute​ ​pan​ ​to​ ​high​ ​heat​ ​and​ ​light​ ​coat​ ​of​ ​oil​ ​to​ ​pan. Place​ ​dumplings​ ​in​ ​single​ ​layer​ ​in​ ​pan​ ​and​ ​sear​ ​until​ ​bottoms​ ​are​ ​golden​ ​brown.

6. Add​ ​~1/4 cup ​ ​of​ ​water​ ​and​ ​immediately​ ​cover​ ​with​ ​lid​ ​and​ ​cook​ ​through​ ​4-5​ ​minutes. Repeat​ ​with​ ​remaining​ ​dumplings.

DIPPING SAUCE INGREDIENTS

1/4 cup soy sauce

2 tablespoons coconut aminos

1.5 tablespoons rice vinegar

1/2 teaspoon sesame oil

1/4-1/2 teaspoon harissa

drizzle of honey (optional)

thinly sliced scallion

sesame seeds

DIPPING SAUCE METHOD

1. Combine all ingredients in a bowl and mix.

2. Taste and adjust for seasoning.