You can call it Potstickers, Dumplings, Momos, Wonton, etc…call it whatever you like but these dumplings taste amazing! It’s healthy and tasty at the same time. It has mushroom, tofu, water chestnuts, spices & herbs and top it with my homemade Chili-Garlic Oil.
If you’re a dumplings lover as my family, one piece of advise…invest in dumplings folding tool. It makes so quick and easy. And if you have kids involve them in folding process trust me they will love it.
Tofu & Mushroom DumplingsCourse: AppetizersCuisine: Asian
(12 oz) firm tofu
1 1/2 cup baby bella mushrooms, diced
1 (8 oz) can water chestnut, diced
2 tbsp oil
2 tsp fresh minced ginger
4 cloves of garlic, minced
2 green onions, chopped and whites separated from greens
2.5 tbsp Chiang’s Schezwan sauce or Hoisin sauce
4 tbsp soy sauce – divided
1 tbsp rice vinegar
1 tsp brown sugar
1 tbsp Lime juice
1 tbsp sriracha
2 tbsp cilantro, chopped
1 Nasoya Wonton wraps
Chili Garlic Oil for serving
- Make Fillings
- Drain and press the tofu. Heat a large pan over medium-high heat, add one tablespoons of oil and fry the tofu and 1 tbsp soy sauce, while cooking break the tofu until all the tofu is crumbled and stir until browned. Transfer tofu to a bowl and reserve.
- Add a two tsp oil to the pan and fry the ginger, garlic and white parts of the onion, stirring, until soft and fragrant. Add the chopped mushrooms and fry until soft and beginning to brown.
- Now add Schezwan sauce, soy sauce, vinegar, lime juice, brown sugar and sriracha.
- Add the tofu back to the pan. Add water chestnut and turn off the heat and add green parts of the green onion and chopped cilantro.
- Make Dumplings
- Set a small bowl of water. Place a tablespoon of tofu filling in the middle of each wrapper. Dip a finger in the water and run it around the edge of the first dumpling wrapper. Fold the wrapper over and pinch it closed. If the wrapper opens again, dab it with a little water and pinch again. Repeat with remaining wrappers until all the filling is used.
- To cook dumplings, heat a large skillet over medium-high heat and coat the bottom with about a one tsp oil. Place dumplings in a single layer without touching to each other . Cook until the bottoms have turned golden-brown, 1-2 minutes.
- Now Add 2-3 tbsp of water into the skillet and cover with a tight lid. Turn the heat to low and steam the dumplings for 3-4 minutes until all the dumplings are translucent.
- Serve with Chilli-Garlic Oil