Fragrant Vegetarian Dumplings

Name: Fragrant Vegetarian Dumplings
Ingredients: 3/4 pound firm tofu, cut through the thickness into 1/2-inch slabs; 10 dried Chinese black mushrooms, softened in hot water for 20 minutes, drained, and stems removed; 1/2 cup whole canned water chestnuts (about 10), blanched for 10 seconds in boiling water, refreshed in cold water, and drained; 1 cup grated carrots; 3 1/2 tablespoons peeled and minced fresh ginger; 3 1/2 tablespoons minced scallions, white part only; 2 tablespoons soy sauce; 1 1/2 teaspoons salt, or to taste; 2 teaspoons toasted sesame oil; 2 egg yolks, lightly beaten; 2 or 3 tablespoons cornstarch, as needed; 45 to 50 thin round dumpling or gyoza skins; 1/2 cup soy sauce; 1/4 cup water; 1 tablespoon minced fresh ginger; 1 tablespoon minced garlic; 3/4 teaspoon hot chile paste, or to taste

17 ingredients

17 steps

Ingredients

3/4 pound firm tofu, cut through the thickness into 1/2-inch slabs
10 dried Chinese black mushrooms, softened in hot water for 20 minutes, drained, and stems removed
1/2 cup whole canned water chestnuts (about 10), blanched for 10 seconds in boiling water, refreshed in cold water, and drained
1 cup grated carrots
3 1/2 tablespoons peeled and minced fresh ginger
3 1/2 tablespoons minced scallions, white part only
2 tablespoons soy sauce
1 1/2 teaspoons salt, or to taste
2 teaspoons toasted sesame oil
2 egg yolks, lightly beaten
2 or 3 tablespoons cornstarch, as needed
45 to 50 thin round dumpling or gyoza skins
1/2 cup soy sauce
1/4 cup water
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
3/4 teaspoon hot chile paste, or to taste

Directions

1

FIRST Wrap the tofu slabs in paper towels or a cotton towel, and place a heavy weight such as a cast-iron skillet on top.
2

Let stand for 30 minutes to press out the excess water, then, using a fork, mash the tofu until smooth in a large bowl.
3

SECOND Shred the black mushroom caps by hand or mince them in a food processor fitted with a steel blade.
4

Blot the water chestnuts dry with paper towels and chop finely by hand or in the food processor.
5

THIRD Put the tofu, black mushrooms, water chestnuts, carrots, and Seasonings in a bowl.
6

Stir vigorously with a spoon or your hands to mix well.
7

Add the egg yolks and 2 tablespoons cornstarch, and stir until smooth and sticky.
8

Sprinkle in another tablespoon of cornstarch if the filling is too loose.
9

FOURTH Place 1/2 tablespoon of the filling in the center of each dumpling skin and moisten the edge with a finger dipped in water or a beaten egg.
10

Fold over to form a half-moon shape.
11

Press the edges together to enclose the filling and seal.
12

Place the finished dumplings on a baking sheet that has been lightly dusted with cornstarch.
13

FIFTH Bring 3 quarts water to a boil in a large pot and add a third of the dumplings.
14

Once the water returns to a boil, cook for 3 to 4 minutes over medium-high heat.
15

Remove from the water with a strainer and place the cooked dumplings on a serving platter.
16

Cook the remaining dumplings in two more batches as directed.
17

Serve with the Spicy Dipping Sauce.