Stuffed Tofu Dumplings Food

VEGETARIAN STEAMED DUMPLINGS

Steps:

• Preheat the oven to 200 degrees F.
• Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 20 minutes. After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl. Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine.
• To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
• Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a simmer over medium heat. Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.

STUFFED TOFU DUMPLINGS

Steps:

• SAUCE: In a small bowl, combine the soy sauce, vinegar, chili-bean paste and scallions.
• The tofu: With a small melon baller, hollow out the tofu cubes and reserve the balls.
• Put the tofu balls in a large bowl and add the remaining ingredients.
• With your hands, mix thoroughly.
• Carefully stuff each tofu cube with the meat. Spread a little cornstarch in the hole to ensure the meat stick onto the tofu(this is optional).
• To steam the tofu:.
• Fill a wok or a very large skillet with 2 inches of water and bring to a boil.
• Arrange the dumplings in a double-tiered bamboo steamer; set the steamer over the boiling water.
• Cover and steam until the filling is firm and cooked throughly, it would take about 10 minutes.
• Serve the dumplings with the sauce.

TOFU VEGETABLE DUMPLINGS

Steps:

• Place shitake mushrooms in heatproof bowl, cover with boiling water, and set aside for 20 minutes. Drain, freezing liquid for your next batch of veggie broth. Remove and toss stems in compost. Mince mushrooms.
• In saucepan on medium-low heat, combine the shitake, garlic, ginger, anise, carrots, fresh mushrooms, bok choy and oil. Cover and cook for 5 minutes stirring frequently.
• Meanwhile, mix crumbled tofu, soy sauce, scallions and hoison sauce in a bowl.
• Add tofu mixture to saucepan and cook for 3 minutes, mixing everything.
• Assemble your dumplings. Moisten the outer edges of a wrapper. Place a rounded teaspoon of tofu-vegetable mixture in center of it. Fold one corner of wrapper over to the diagonally opposite corner to form a triangle. Press edges together to seal the dumpling. This can be done quickly with friends assembly line style.
• Place filled dumplings on a large platter and cover with plastic wrap.
• Refrigerate or freeze until ready to use.
• Cook dumplings in one of the following ways: Gently simmer dumpings in broth (such as miso) for 5 minutes. OR saute them in a skillet prepared with 1/2 teaspoon of oil for 2 minutes on each side. Pour in 1/4 cup water, cover and steam for 4 minutes. OR Steam the dumplings in a steamer basket over boiling water for 7 minutes.

SPINACH AND TOFU DUMPLINGS

Steps:

• MAKE THE DUMPLINGS:.
• Bring a large saucepan of water to a boil.
• Add the spinach and cook for 20 seconds.
• Using a slotted spoon, transfer the spinach to a colander.
• When the spinach is cool enough to handle, squeeze it dry, then coarsely chop it. Keep the water hot.
• Transfer the spinach to a medium bowl and stir in the tofu, cornstarch, jalapeños, soy sauce and sesame oil and season with salt and pepper.
• Working with 4 wonton wrappers at a time, dampen the edges and mound 1 1/2 teaspoons of filling in the center of each wrapper.
• Fold 1 corner of each up over the filling and seal to make triangles.
• Repeat with the remaining wrappers and filling.
• In a small serving bowl, stir the soy sauce with the vinegar and honey.
• Return the water to a boil.
• Add the dumplings and simmer over moderate heat, stirring gently, until the edges are al dente, about 3 minutes.
• Carefully drain in a colander and transfer to a platter. Serve with the dipping sauce.

STUFFED DUMPLINGS

Steps:

• Combine soups, broth, green peppers, and 2 Tbsp onion in a large pan.
• Heat until bubbling hot (Med to med low heat).
• Combine canned chicken, parsley, celery, 2Tbsp onion and a dash of black pepper.
• mix together well.
• Separate the rolls- pat it out slightly to allow for filling.
• Put approx 1/4 cup filling on each (depending on size of roll/biscuit).
• Wrap dough around the filling and seal the edges.
• Put dumplings edge down into bubbling gravy.
• Spoon soup over the dumplings.
• Cover/Cook over medium heat approx 20 minutes or until dumplings are done.

STUFFING DUMPLING SOUP

Steps:

• In a Dutch oven, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, carrots and Creole seasoning. Bring to a boil. Reduce heat; simmer, uncovered for 5-8 minutes or until carrots are tender., Meanwhile, in a large bowl, whisk eggs and flour until smooth. Crumble stuffing over mixture; mix well. If necessary, add water, 1 teaspoon at a time, until mixture holds its shape., Add the turkey and green beans to soup; return to a boil. Drop stuffing mixture by heaping tablespoonfuls onto simmering soup. Cover and simmer for 8-10 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).