Tofu Pea Mushroom Dumplings

Chef Corrine Trang filled these dumplings with a tofu and vegetable mixture for a vegetariain version of traditional Chinese potstickers. Packaged dumpling skins make the recipe easy to execute, and the filled dumplings can boiled or fried.

Steps

1. For dumplings: In a bowl, crush tofu and mix in peas, shitakes, ginger, soy and sesame oil.
2. Take one wrapper and wet the inside edge all around. Place one heaping teaspoon of tofu filling in the center. Fold wrapper over filing, in half, squeezing any air out. Press edges to seal. Wet the underside of one tip of the wrapper and topside of the other tip. Bring them together and press to seal.
3. Continue with remaining wrappers and filling. When finished, set aside and refrigerate any leftover filling.
4. For sauce: In a small bowl, stir together soy sauce, vinegar and sesame oil.
5. Meanwhile, in a small saucepan over high heat, add the grapeseed oil and stir-fry the scallion, ginger and chili until fragrant. Add cilantro and continue to stir-fry until wilted, about 1 minute or less. Add to soy and vinegar mixture.
6. To boil dumplings: Bring a pot of water to boil over high heat and, in batches, carefully lower dumplings into boiling water. Cook until dumplings float to the top, about 2 to 3 minutes.
7. To deep-fry dumplings: Heat a small pot filled a third of the way with vegetable oil and, in batches, carefully lower dumplings into oil. Cook until dumplings are golden all over, about 2 minutes.
8. For pot stickers: Using a large nonstick sauteuse with lid, set over medium high heat, add 3 tablespoons each oil and water. In batches, add dumplings and cover. Cook until water has evaporated and oil browns the bottom of dumplings. Refill sauteuse and repeat until finished.