One of my favorite foods is Dim Sum (Chinese bite sized dishes), But to be honest it isn’t always possible to order in or to eat out (especially when we are on a budget). So I decided to make some (sum- haha). I know a few of you will ask yourself where are you are going to find the dumpling wrappers and I thought the same thing. I found mine in a market in Chinatown. Hopefully you will have an ethnic food market or a large enough supermarket that they will have them. Needless to say, we loved these and have since made them a few different ways depending on what is in season at the time. They are totally worth the leg work of finding wrappers and all the cutting that is needed.
Ingredients:
1 Package extra firm tofu, diced small
1 Carrot, finely chopped
1 ½ Cup shredded and chopped red cabbage
1 Cup mixed mushrooms, finely chopped
1 Yellow onion, diced small
3 Green Onions, finely chopped green tops separated
4 Cloves Garlic, minced
1 Inch fresh ginger, minced
1 Package dumpling wrappers
1 Bunch cilantro leafs separated and finely chopped (optional)
Salt and pepper to taste
- Peel, wash and prepare all fresh vegetables. Drain and press out excess liquid from tofu and dice small.
- In a large skillet over med/high, heat 1 tbsp of olive oil until hot. Add tofu to the hot skillet and season with salt and pepper. Cook stirring occasionally until browned on all sides. Set aside for later use
- In the same large skillet over med/high, heat 1 tbsp of oil and add cabbage, carrot, yellow onion, mushrooms, garlic and white parts of the green onion. Sauté until well combined and onion and garlic are fragrant about 5 minutes. Remove from heat and add the green part of green onions and chopped cilantro. Stir to combine. Set aside.
- On a clean dry surface, place out a few dumpling wrappers. Using a measuring spoon place 1-1 ½ tbsps. of the filling into the center of each wrapper.
- Place a thin layer of water around the rim of the wrapper to help seal and pinch closed (see picture). Repeat until wrappers or filling is finished.
- In a large skillet coated with 1 tsp of olive oil over medium heat, arrange dumplings in a single layer. Cook for 1-2 minutes. After 1 minute of so, add ¼ to 1/8 cup water to the bottom of the skillet and cover. Cover for another 2 minutes. Then, uncover and cook until water is evaporated.
- Wrapper should now be almost translucent. Serve immediately with soy sauce or your favorite hot sauce.
