Vegetable Dumplings With Dale Talde

Serves: 6

Santiago Howell

1 January 1970

Based on User reviews:

57

Spice

44

Sweetness

53

Sourness

38

mins

Prep time (avg)

4.1

Difficulty

Ingredients:

450 g

Shiitake Mushroom

1 cup

Vegetable Oil

1

Kosher Salt

230 g

Firm Tofu (drained)

1

Cilantro (bunch fresh, finely chopped)

1 cup

Scallions (finely chopped)

3 tbsps

Light Soy Sauce

1 tbsp

Toasted Sesame Oil

1

Cornstarch (for dusting)

2 tbsps

Soy Sauce

2 tbsps

Black Vinegar

1 tsp

Sugar

1 tbsp

Ginger (julienned or grated fresh)

1 tsp

Sesame Oil

Directions:

1

Watch how to make this recipe

2

For the dumplings: Trim and discard the stems from the mushrooms and finely chop the caps

3

In a large saute pan, heat 2 tablespoons of the vegetable oil over medium-high heat

4

Add the mushrooms, working in batches to avoid overcrowding the pan

5

Cook until golden brown, 5 to 8 minutes

6

Add salt to taste

7

Transfer to a large bowl to cool

8

To the same pan, add 1 tablespoon vegetable oil and heat over medium-high heat

9

Add the kale and cook, stirring, until wilted and most of the liquid has evaporated, 6 to 8 minutes

10

Add salt to taste

11

Transfer to the bowl with the mushrooms

12

Finely crumble the tofu into the bowl with the mushrooms and kale

13

Add the cilantro, scallions, soy sauce and sesame oil and mix well

14

Add salt to taste

15

Cover a baking sheet with plastic wrap and dust with cornstarch

16

Wet the edge of a dumpling wrapper with water

17

Place about 2 teaspoons of the tofu-mushroom filling in the center and fold to form a half-moon shape

18

Press the edges to seal well

19

Place the sealed dumpling on the prepared baking sheet

20

Repeat with the remaining filling and wrappers

21

Place a medium saute pan over medium-high heat and add 1 tablespoon vegetable oil

22

Working in batches, add the dumplings in a single layer

23

Add about 1/4 cup water and cover

24

Cook until the water has evaporated, the bottoms of the dumplings are golden and the wrappers are fully cooked and somewhat translucent, about 5 minutes

25

For the dipping sauce: In a small bowl, whisk together the soy sauce, vinegar and sugar until the sugar is dissolved

26

Add the ginger and sesame oil and stir to combine

27

Serve the dumplings with the dipping sauce