The ultimate pantry dumpling. This recipe is infinitely customizable, depending on whatever veggies you have on hand. Serve with soy sauce or Dumpling Daughter Ginger Soy Sauce.
Ingredients
Preparation
- In a large mixing bowl, combine the crumbled tofu, green onions, garlic, ginger, and soy sauce. Mix until just combined.
- Heat the sesame oil in a large skillet over medium heat. Add the cabbage and the carrots. Sauté until just beginning to soften, about 3 minutes. Add the sherry to the pan, increase the heat, and deglaze the bottom of the pan. Cook off the sherry, another 3-5 minutes more.
- Add the tofu mixture to the pan and cook until the scallions are just softened, about 3 minutes. Remove from the heat and allow to cool.
- Fill a shallow bowl or plate with cold water. Spread a sheet of parchment paper over a flat surface. Moisten a cutting board with some water.
- Dip a round of rice paper into the cold water, then place it on the cutting board. Wait 30 seconds for the paper to soften to a foldable texture.
- Add ¼ cup of the tofu mixture in the center of the rice paper. Fold the bottom half up to cover the filling, then fold the sides in. Roll the dumpling up and away from you to wrap with the remaining paper on top.
- Place the wrapped dumpling on the parchment paper. Repeat with the rest of the filling and wrappers, transferring each to the parchment paper
- Heat a large cast iron skillet over medium-high heat. Add a thin layer of olive oil or sesame oil. Arrange the dumplings in a single layer in the pan. Be sure that they don't touch each other. Pan-fry for 3 minutes per side, or until they're golden and crispy. Work in batches, if needed.
- Serve the dumplings hot from the pan with a little soy sauce or your favorite dipping sauce on the side.
