Prep Time: 35 mins
Cook Time: 15 mins
I’ve remained Asian-inspired after recently trying out green tea noodles. About a month ago, I ordered a bamboo steamer from Amazon and hadn’t used it. I was thinking of steaming some winter squash, which my friend loves. I thought of preparing asparagus and snap peas-- adding some ginger to the water, and drizzling them with a little bit of toasted sesame oil and salt (and steamed rice –of course). But I decided to try out some dumplings instead. I have always loved dumplings. They are so tasty, delicious, and light. This resulting recipe takes a little time to prep but SO worth the wait.
Steamed Tofu and Shitake Mushroom Dumplings
For the dumplings:
- 1 package of won ton wrappers *see note
- 1 lb. shitake mushroom
- 1 package of firm tofu, pressed
- 4 tbsp. of chopped green onions
- 1 tbsp. Grated ginger
- 3 garlic cloves, grated
- 4 tbsp. tamari sauce
- 3 tbsp. of toasted sesame oil lettuce leaves (or parchment paper)
- For the dipping sauce:
- 2 tbsp. grated ginger
- 3 tbsp. of chopped green onions
- 3 tbsp. tamari sauce
- ½ Cup water
- 4 tbsp. freshly squeezed orange juice
- 2 sachets stevia *optional
- 1 whole fresh jalapeño, seeded, deveined and minced
For the dumplings:
- Dice mushrooms and tofu into tiny cubes.
- In a large bowl, mix mushrooms and tofu with green onions, ginger, garlic, tamari sauce and sesame oil. ¨Let the mixture stand for an hour until the tofu soaks in all the flavors.
- Place one heaping tablespoon of dumpling filling in the center of the dumpling wrapper. Wet the edges of each wrapper with a bit of water. Press the edges firmly to seal each dumpling. Repeat procedure until the entire filling is gone, setting them on a pan and covering them with a damp cloth.
- Line the bottom of each basket with lettuce leaves and place the dumplings, without touching each other.
- Cook for 10-15 minutes. Dumplings are ready when skins are translucent.
- Serve warm with the dipping sauce.
For the sauce:
- Blend all ingredients and cook at medium heat for five minutes.
If you prefer crispy dumplings, you can fry them with sesame oil until lightly browned. I like mine steamed. Dumplings can be made ahead of time, frozen and then re-steamed.
*Note: Some commercial won ton wrappers have egg in them. Read the labels carefully. Egg-less wrappers are “white-ish”, whereas the ones that contain eggs are “yellow-ish”.