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Ginger Tofu Dumplings

Terry and I are both huge dumpling lovers.

You can use really anything as filling, but this time I decided to go for tofu as a base.

I then added a few more ingredients, minced ginger, garlic, and cooked and chopped cabbage.

I was going to use regular pot-sticker wrappers, but then I noticed that I had some egg roll wrappers in my freezer, and I thought it would be fun to experiment with them.

Dumplings are much easier to make than most people assume.

Especially when you use this large-sized wrappers, the process goes really quick.

I get my side dish ready.

Aren’t they beautiful?

I cooked them in boiling water.

I was afraid that the filling might come out while cooking, but it stayed inside, and I was relieved.

Generously drizzle sesame soy sauce (sesame oil, soy sauce, maple syrup, white vinegar, garlic chili paste) and then sprinkle sesame seeds and scallion.

This was a big hit at our house.

Can’t wait to make these again.

Have a great weekend everyone!

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