Tofu and Cabbage Lazy Dumplings

Serves 4 · 30 min prep · 15 min cook

Ingredients

• 14 oz block firm tofu
• 3 cups finely shredded napa or green cabbage
• 24 square wonton wrappers
• 4 oz, finely chopped shiitake mushrooms
• 1 small, grated carrot
• 4, minced green onions
• 3 cloves, minced garlic
• 1 tbsp grated fresh ginger
• 3 tbsp soy sauce
• 2 tsp toasted sesame oil
• 1/4 tsp white pepper
• 1 tbsp cornstarch
• 2 tbsp neutral oil
• 1/3 cup water or broth for steaming
• 2 tbsp rice vinegar
• 1 tbsp chili oil
• 1 tsp toasted sesame seeds

Instructions

1. 1Press the tofu between clean towels under a heavy pan for 10 minutes to remove excess water, then crumble it into a large bowl with your hands until it resembles fine ground meat.
2. 2Add shredded cabbage, chopped shiitakes, grated carrot, minced green onions, garlic, and ginger to the tofu. Sprinkle cornstarch, white pepper, soy sauce, and sesame oil over the mix.
3. 3Knead the filling with clean hands for a minute until it holds together when squeezed and the cabbage starts to soften and release a little moisture.
4. 4Lay wonton wrappers on a dry board. Place a heaping spoonful of filling in the center of each wrapper without overfilling.
5. 5Instead of traditional pleats, simply drape a second wrapper over the top like a blanket, or fold one wrapper loosely over the mound and press the edges just enough to stick; leave rustic open sides if desired for the lazy look.
6. 6Heat a wide nonstick skillet with a tight-fitting lid over medium heat and add a thin layer of neutral oil. When hot, arrange dumplings in a single layer, seam or blanket side up.
7. 7Cook uncovered 2 to 3 minutes until the bottoms turn deep golden and crisp. You should hear a steady sizzle without burning.
8. 8Carefully pour water or broth the dumplings—it will steam vigorously—then cover immediately. Steam 4 to 5 minutes until the wrappers turn translucent and the filling is hot and set.
9. 9Uncover and cook 30 to 60 seconds more so any remaining liquid evaporates and the bottoms re-crisp. Transfer to a serving plate.
10. 10Stir rice vinegar with chili oil for dipping. Sprinkle sesame seeds over the dumplings and serve hot so the contrast of crispy base and tender cabbage filling shines for lunch.