This recipe makes it easy to keep these light and healthy dumplings vegetarian with tofu or simply divide the mix and add small pieces of raw beef, chicken or here we used shrimp, making it great options for the vegan or pescatarian. I saved time by purchasing already shredded cabbage and carrots. I used stacked bamboo steamer baskets, which work great to absorb moisture allowing for a perfect steamed dumpling. But you can also boil or pan fry them (using two TBSP of oil, taking care not to crowd).
1/2 of package of firm tofu (pressed and drained) for the vegan
1/2 a pound of shrimp (cleaned and chopped) for the pescatarian
1/2 cup coarsely grated carrots
3/4 cup shredded cabbage
3 large mushrooms shredded
2 tablespoons finely chopped scallions
2 teaspoons finely minced fresh ginger
1/4 cup chopped cilantro leaves
2 TBSP soy sauce
1 TBSP hoisin sauce
2 tsp sesame oil
1 egg, lightly beaten
salt and pepper to taste
35 to 40 small wonton wrappers
Non-stick vegetable spray, for the steamer or use large lettuce leaves
Small bowl filled with water
Cut the pressed and drained tofu into 1/4-inch cubes and place In a large mixing bowl combine the carrots, cabbage, mushrooms, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine. Divide into two bowls. In the first bowl, add in the tofu. In the second bowl stir in the chopped shrimp.
Remove wonton wrappers from the package, working with one at a time, covering the others with a damp cloth to keep from drying. Brush the edges of the wrapper lightly with water and place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired, making sure edges are completely sealed. Set on a sheet pan or directly onto the lettuce covered bamboo baskets and cover with a damp cloth. Repeat procedure until all of the filling is gone.
Using the steaming method bring one inch of water to a simmer in wok or frying pan over medium heat. . Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for about 10 minutes over medium heat. Serve with a soy sesame dipping sauce.