{"id":45775,"date":"2017-11-02T21:58:31","date_gmt":"2017-11-03T01:58:31","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=45775"},"modified":"2017-11-04T00:14:52","modified_gmt":"2017-11-04T04:14:52","slug":"ginger-tofu-dumplings%e7%94%9f%e5%a7%9c%e8%b1%86%e8%85%90%e3%83%80%e3%83%b3%e3%83%97%e3%83%aa%e3%83%b3%e3%82%b0","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=45775&lang=en","title":{"rendered":"Ginger Tofu Dumplings<br>\u751f\u59dc\u8c46\u8150\u30c0\u30f3\u30d7\u30ea\u30f3\u30b0"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45776 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/48.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Terry and I are both huge dumpling lovers.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45777 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/32.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/32.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/32-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>You can use really anything as filling, but this time I decided to go for tofu as a base.<\/p>\n<p>I then added a few more ingredients, minced ginger, garlic, and cooked and chopped cabbage.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45779 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/35-1.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>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.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45780 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/37.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Dumplings are much easier to make than most people assume.<\/p>\n<p>Especially when you use this large-sized wrappers, the process goes really quick.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45781 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/34.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>I get my side dish ready.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45782 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/39.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Aren&#8217;t they beautiful?<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45783 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/41.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>I cooked them in boiling water.<\/p>\n<p>I was afraid that the filling might come out while cooking, but it stayed inside, and I was relieved.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45784 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/47.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/47.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/47-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>Generously drizzle sesame soy sauce (sesame oil, soy sauce, maple syrup, white vinegar, garlic chili paste) and then sprinkle sesame seeds and scallion.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45785 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/49.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>This was a big hit at our house.<\/p>\n<p>Can&#8217;t wait to make these again.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45786 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/11\/43.jpg\" alt=\"\" width=\"512\" height=\"365\" \/><\/p>\n<p>Have a great weekend everyone!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,11,20,28,29],"tags":[],"class_list":["post-45775","post","type-post","status-publish","format-standard","hentry","category-leaf-vegetabes","category-starches","category-tofu","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45775","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=45775"}],"version-history":[{"count":5,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45775\/revisions"}],"predecessor-version":[{"id":45805,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45775\/revisions\/45805"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=45775"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=45775"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=45775"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}