Steamed Vegetable Dumplings with Two Dip
Source of Recipe
POINTSŪ Value | 1
Servings | 24
Preparation Time | 30 min
Cooking Time | 5 min
Level of Difficulty | Moderate
If you want to make them in advance, stuff them ahead of time and freeze for several days. Do not thaw the dumplings before cooking; just place them directly in the steamer.
List of Ingredients
8 oz firm tofu
1 cup mung bean sprouts
4 medium scallion(s), white and green parts
2 large carrot(s), peeled and grated
1 large garlic clove(s), minced
1 pieces ginger root, 1-inch, minced
3 Tbsp soy sauce
24 pieces wonton wrapper(s)
1/4 cup soy sauce
2 tsp rice wine vinegar
1/2 tsp sesame oil
1/2 tsp sesame seeds, toasted
2 Tbsp dry mustard
1 1/2 Tbsp sugar
1/4 tsp table salt
2 Tbsp water
2 tsp sesame oil
Mash tofu in a bowl. Chop bean sprouts and green parts of scallions and add to tofu. Add carrots, garlic, ginger and soy sauce. Mix thoroughly.
To stuff dumplings: Using a pastry brush and cool water, moisten the edges of a dumpling skin. Place a spoonful of the tofu mixture in center of skin and fold and seal edges closed. Repeat until all filling is used; set aside.
To make Soy Dipping Sauce: Mince white parts of scallions and mix with 1/4 cup soy sauce, vinegar, 1/2 teaspoon toasted sesame oil and sesame seeds.
To make Sweet Mustard Dipping Sauce: Mix dry mustard, sugar and salt. Add water and 2 teaspoons toasted sesame oil and blend well.
Heat water in bottom of a steamer. If using a bamboo steamer, place dumplings directly in the steamer. If using a metal steamer, spray steamer with cooking spray so dumplings won't stick. Steam dumplings until they turn translucent, about 3-4 minutes. Serve with two dipping sauces. Yields 1 dumpling per serving with choice of sauce.