Tofu Vegetable Dumplings Recipes

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TOFU VEGETABLE DUMPLINGS



Tofu Vegetable Dumplings image

absolutely delicious! From my most cherished cookbook: Moosewood Restaurant Low-Fat Favorites. No vegetarian kitchen should be without it. To make these completely vegan, be sure to get Chinese wonton wrappers (either from your local Asian food store or from the freezer section of a good grocery). Melissa's wonton wrappers, and other brands, typically sold in the produce section of grocery stores contain EGGS.

Provided by chocolatechomper

Categories     Vegetable

Time 1h6m

Yield 48 dumplings, 8 serving(s)

Number Of Ingredients 13

1 ounce dried shiitake mushroom
2 cups boiling water
6 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground fennel
2 cups fresh mushrooms, minced
1 cup bok choy, minced
1 teaspoon canola oil
4 ounces tofu, pressed and crumbled
3 tablespoons soy sauce
2 scallions, minced
1 tablespoon hoisin sauce
48 wonton wrappers

Steps:

  • Place shitake mushrooms in heatproof bowl, cover with boiling water, and set aside for 20 minutes. Drain, freezing liquid for your next batch of veggie broth. Remove and toss stems in compost. Mince mushrooms.
  • In saucepan on medium-low heat, combine the shitake, garlic, ginger, anise, carrots, fresh mushrooms, bok choy and oil. Cover and cook for 5 minutes stirring frequently.
  • Meanwhile, mix crumbled tofu, soy sauce, scallions and hoison sauce in a bowl.
  • Add tofu mixture to saucepan and cook for 3 minutes, mixing everything.
  • Assemble your dumplings. Moisten the outer edges of a wrapper. Place a rounded teaspoon of tofu-vegetable mixture in center of it. Fold one corner of wrapper over to the diagonally opposite corner to form a triangle. Press edges together to seal the dumpling. This can be done quickly with friends assembly line style.
  • Place filled dumplings on a large platter and cover with plastic wrap.
  • Refrigerate or freeze until ready to use.
  • Cook dumplings in one of the following ways: Gently simmer dumpings in broth (such as miso) for 5 minutes. OR saute them in a skillet prepared with 1/2 teaspoon of oil for 2 minutes on each side. Pour in 1/4 cup water, cover and steam for 4 minutes. OR Steam the dumplings in a steamer basket over boiling water for 7 minutes.

Nutrition Facts : Calories 183.2, Fat 2, SaturatedFat 0.3, Cholesterol 4.4, Sodium 694.6, Carbohydrate 34, Fiber 1.9, Sugar 2.1, Protein 7.7

VEGETARIAN STEAMED DUMPLINGS



Vegetarian Steamed Dumplings image

Provided by Alton Brown

Categories     appetizer

Time 1h2m

Yield 35 to 40 dumplings

Number Of Ingredients 16

1/2 pound firm tofu
1/2 cup coarsely grated carrots
1/2 cup shredded Napa cabbage
2 tablespoons finely chopped red pepper
2 tablespoons finely chopped scallions
2 teaspoons finely minced fresh ginger
1 tablespoon chopped cilantro leaves
1 tablespoon soy sauce
1 tablespoon hoisin sauce
2 teaspoons sesame oil
1 egg, lightly beaten
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Bowl of water, plus additional water for steamer
35 to 40 small wonton wrappers
Non-stick vegetable spray, for the steamer

Steps:

  • Preheat the oven to 200 degrees F.
  • Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 20 minutes. After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl. Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine.
  • To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
  • Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a simmer over medium heat. Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.

TOFU VEGETABLE GYOZA



Tofu Vegetable Gyoza image

Here is another vegetarian creation from the college days that takes a little bit of time to make, but tastes delicious. You can use virtually any vegetable you have in the house, and I like to use a food processor in order to get the vegetables really finely chopped.

Provided by Karin Landers

Categories     Main Dish Recipes     Dumpling Recipes

Time 57m

Yield 6

Number Of Ingredients 13

1 (16 ounce) package firm tofu
1 cup diced carrot
1 cup diced celery
1 cup diced cabbage
1 cup diced zucchini
½ cup sweet red pepper, diced
½ cup diced scallion
2 teaspoons rice wine vinegar
2 teaspoons sesame oil
salt and ground black pepper to taste
2 (16 ounce) packages round wonton wrappers
2 tablespoons olive oil
½ cup water, or as needed

Steps:

  • Place tofu onto a plate and place another plate on top. Set a 3 to 5-pound weight on top; let compress for 20 to 30 minutes; drain and discard the accumulated liquid.
  • Crumble tofu into a bowl; add carrot, celery, cabbage, zucchini, red pepper, and scallion. Stir to combine. Add vinegar, sesame oil, salt, and pepper. Mix filling well.
  • Separate and place wonton wrappers onto your work surface. Spoon about 1 1/2 teaspoons of the filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten edges of wonton wrappers with water. Fold one side of the wrapper over the filling onto the opposite side to form crescent-shaped gyoza. Press edges together to seal.
  • Heat olive oil in a skillet over medium-high heat. Place gyoza 1 inch apart in the skillet. Cook until light golden brown, about 1 minute per side. Increase heat to high. Add water to gradually cover the bottom of the skillet; cover immediately. Steam until water is evaporated and gyoza are translucent, about 5 minutes.

Nutrition Facts : Calories 559.3 calories, Carbohydrate 91.8 g, Cholesterol 13.4 mg, Fat 11.6 g, Fiber 4.7 g, Protein 21.4 g, SaturatedFat 1.9 g, Sodium 922.3 mg, Sugar 2.5 g

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