These sesame ginger dumplings are the definition of comfort food. These dumplings get their soft centers from shredded carrots, shiitake mushrooms, and tofu. In this recipe, I prefer to use Nasoya’s Sesame Ginger TofuBaked. I’ve found that I get a much more consistent texture than when I press and bake my own tofu (something I’ve been working on perfecting). Using Nasoya’s TofuBaked, you don’t get nearly as much moisture and it allows for a denser filling. Not to mention it makes wrapping the dumplings so much easier!
Prep Time: 30 minutes
Cook Time: 20 minutes
Difficulty Level: Easy
24 Dumpling Wrappers (I bought mine pre-made at the grocery store!)
1 7 oz. package of Nasoya Sesame Ginger TofuBaked
½ cup Carrots, shredded
½ cup Shiitake Mushrooms, finely chopped
2 Scallions, finely chopped
1 tsp Sesame Oil
1 tsp Soy Sauce
¼ tsp Ground Ginger
¼ tsp Pepper
2 tbsp Olive Oil
1 cup Water
Sweet Chili Sauce for serving!
- In a small mixing bowl, use a fork to break apart the tofu into small, fine pieces.
- Add carrots, mushrooms, scallions, sesame oil, soy sauce, and spices to the bowl. Mix well.
- Spread a few dumpling wrappers on a clean, flat surface.
- Add ~1 tbsp of tofu mixture to the center of the dumplings.
- Lightly brush the edge of the dumpling wrapper with water.
- Fold the dumpling wrapper in half and pinch sides to close the seam. I find that using a fork keeps the wrappers shut and prevents the filling from falling out!
- Repeat the above steps until all dumpling wrappers are filled and folded!
- In a large frying pan, heat 1-2 tbsp of olive oil on medium to high heat.
- Add the dumplings to the pan. Allow the dumplings to crisp on one side before flipping and frying the other.
- Add 1 cup of water to the pan and immediately cover.
- Allow the dumplings to steam in the water on low to medium heat for about 8 minutes.
- Uncover the dumplings and allow whatever water is left in the pan to cook off.
- Serve warm with a side of sweet chili sauce.