Steamed Vegetable Sui-Mai Dumplings with Chili-Sesame Oil |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 tablespoons chopped fresh cilantro |
2 green onions, cut into 2-inch pieces |
1 garlic clove |
1 (1/2-inch) piece peeled fresh ginger |
1 cup sliced napa (chinese) cabbage |
1/2 cup chopped peeled granny smith apple |
1 tablespoon less-sodium soy sauce |
2 teaspoons mirin (sweet rice wine) |
1/4 teaspoon sriracha (hot chile sauce, such as huy fong) |
1/4 teaspoon kosher salt |
1 large egg white |
6 ounces firm water-packed tofu, drained and finely chopped |
20 gyoza skins |
2 teaspoons sesame oil |
1/2 teaspoon asian chili sesame oil or other chili oil |
Directions:
1. Combine cilantro, onions, garlic, and ginger in a food processor; process until finely chopped. Add 1 cup cabbage and the next 5 ingredients (through kosher salt); pulse 10 times or until finely chopped. Add egg white; pulse until combined. Place cabbage mixture in a medium bowl, and stir in tofu.
2. Moisten edge of gyoza skin with water, working with 1 skin at a time (cover remaining skins to keep them from drying). Spoon about 1 tablespoon tofu mixture into center of circle. Gather up edges of skin around filling; lightly squeeze skin to adhere to filling, leaving top of dumpling open. (If skins do not open enough to see tofu mixture, use the tip of a knife to separate dough and form pockets.) Repeat procedure with remaining skins and filling.
3. Place dumplings in a large bamboo steamer lined with parchment paper or cabbage leaves. Working in batches, steam for 9 minutes or until filling and wrappers are lightly firm. Combine oils, and drizzle over tops of dumplings.
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