Tofu & Shitake dumplings
Photo credit: Dana Dorobantu
Here’s a simple recipe that is perfect for cocktail hour. While this is an appetizer recipe, you can also just add some broth to it to enjoy as a delicious bowl of soup.
Particularities
- ServesYields 30 dumplings
- Prep time30 mins
- Cook time7 mins
- Timeout1 hour
- FreezingFreezes well
Ingredients
- 30 Wonton sheets, unfrozen
- 1 tablespoon of canola oil
Stuffing
- 1 plain tofu bloc, firm
- 1 cup of shiitakes, stemmed
- 2 cups of baby spinach
- 3 tablespoons of hoisin sauce
- 1 tablespoon of soya sauce
- 1 tablespoon of yellow curry
- Salt & pepper, as preferred
Steps
- Blend the tofu in the food processor, then add the shitakes and spinach until it forms a couscous texture. Pour into a bowl then add the stuffing ingredients. Mix until well combined then set aside.
- On a clean and dry work plan, lay out the 30 wonton sheets, then garnish with 1 teaspoon of tofu stuffing. Use a paintbrush to wet the edge of the dough slightly then close the dumplings in a triangle shape.
- Add the dumplings to a non-stick pan with a bit of water and canola oil. Bring to a boil then reduce all the water entirely, then grill every dumpling on each side.
- Serve with soya sauce.
Tips & tricks
Can be frozen. Can be kept for 3 days in the fridge and 3 months in the freezer.
Recipe published on August 19, 2018
