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!