My best imitation of the terrific vegetarian dumplings we used to get in Taiwan. In Maine we can’t easily find actual dumpling wrappers so I use square won ton wrappers. Don’t cheat and use a food processor – we tried that once and it was a failure.
1 cake extra firm tofu – unpackage and let drain for half an hour on a towel and then chop into 1/4″ cubes
1 carrot chopped fine
small bunch of bok choy (or chinese cabbage), greens and some of the white chopped fine
1 bunch of scallions, sliced as finely as possible
1 small box mushrooms chopped fine
4 or 5 dried shiitake, soaked, stems removed and chopped fine
about 3/4 can of water chestnuts chopped fine
soy sauce
sesame oil
For dipping sauce on the table set out soy sauce, sesame oil, garlic and wasabi and small dishes so everyone can mix their own to taste.
Combine all the chopped ingredients in a bowl. Heat oil in a wok, add the filling and stir fry on medium heat stirring often. Add a splash of soy sauce and sesame oil and keep cooking to blend flavors. If liquid collects in the bottom let it cook off a bit. If there’s an excessive amount you can soak some of it up with a paper towel (soggy dumplings are bad). Return the mixture to the bowl and let cool a little before you assemble dumplings like this:
Wet the edges so the dumplings will seal. Fold each dumpling into a triangle and crimp with a fork to seal.
Get the water boiling in the wok now, set the table including sauce ingredients (soy sauce, sesame oil, garlic and wasabi and get ready to steam the dumplings for 8 minutes per batch. Serve immediately and set up the next batch.
Thanks to William Fahy for his help with dumpling assembly and demo photos ♥
Fahy Family Recipes 