1/2 pound firm tofu
1/2 cup coarsely grated carrots
1/2 cup shredded Napa cabbage
2 tbsp finely chopped red pepper
2 tbsp finely chopped green onion
2 tsp finely minced fresh ginger
1 tbsp chopped cilantro leaves
2 minced cloves garlic
1 tbsp soy sauce
1 tbsp hoisin sauce
2 tsp sesame oil
1 egg, lightly beaten
1 tsp salt
1/4 tsp black pepper
35-40 dumpling wrappers (one package)
- 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 (e.g., a can of vegetables). Let stand 20 minutes. After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl.
- Add carrots, cabbage, red pepper, green onion, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine.
- To form a dumpling, brush one dumpling wrapper lightly with water. Place 1/2 rounded tsp of the filling in the center of the wrapper. Fold in half, and crimp lightly with a fork. Repeat procedure until all of the filling is gone.
- Fry dumplings lightly in oil. Uncooked dumplings store well frozen, separated by wax paper. (Do not let dumplings touch when freezing; they will stick together.)