Crispy Tofu Dumplings
1 tbsp ginger, minced
1 tbsp garlic, minced
1/2 large onion, small dice
1 cup of mushrooms, minced
2 large carrots, grated
1/2 block firm tofu, cut into 1/4” cubes
Wonton wrappers nasoya
1/2 cup soy sauce
2 tbsp sesame oil
1 tsp black pepper
1/2 cup green onion, chopped
Over medium heat, add 1 tbsp cooking oil to pan. When pan is hot, add garlic, ginger, and onion and sauté until soft.
Add carrot, mushroom and tofu to the same pan and sauté for an additional 5 minutes.
Turn heat off and add sesame oil, soy sauce, black pepper, and green onion to pan. Mix until everything is evenly coated. Set aside to cool.
When the filling has cooled, assemble the wontons.
Wet the edges of two wonton wrappers with water.
Add 1 tbsp of filling to a wonton wrapper, then lay the other wrapper over the filling so the edges of the wontons line up.
Press the edges together folding and pinching the wontons so a sealed pocket is created.
Heat a pan and once hot, add 2 tbsp of high heat cooking oil. Add wontons to pan with enough room to flip. Cook for about 5 minutes each side, or until dumpling is golden brown.
Serve with soy sauce and chili oil 🌶