Portions:
25
Ingredients
Filling
- 2 small containers of mushrooms of your choice (white, shiitake, cremini), chopped*
- 2 shallots, chopped
- 2 Tbsp canola oil
- 1/2 lb firm or extra-firm tofu, crumbled*
- 1 Tbsp fresh ginger, grated or chopped
- 1 garlic clove, chopped
- t Tbsp soy sauce
- 1 Tbsp maple syrup, preferably amber for its rich taste
- 2 tsp toasted sesame oil
Dumplings
- 25 Chinese ravioli (wonton) or egg roll wrappers, round or square
- 3 Tbsp sesame seeds
- 2 green onions, cut on an angle for garnish
- 2 Tbsp canola oil for cooking
- 1/2 cup water for steaming
Sauce
- 3 Tbsp maple syrup, preferably amber for its rich taste
- 3 Tbsp soy sauce
- 3 Tbsp water
- 1 Tbsp rice vinegar
- 2 tsp sriracha sauce
- 2 Tbsp ginger, grated
- 1 garlic clove, chopped
Method
Filling
- In a large skillet, brown the mushrooms and shallots for 5 minutes in oil over medium-high heat. Add the tofu, ginger and garlic. Continue cooking for 5 minutes, stirring occasionally. Add the soy sauce, maple syrup and sesame oil. Stir and remove from heat. Leave to cool.
Dumplings
- Lay out several dumpling wrappers on your work surface.
- Place 1 Tbsp of the mushroom tofu mixture in the center of each wrapper. Brush the edges of the dough with water, then lift to fold. Pinch to seal each dumpling.
- Spread the sesame seeds in a shallow bowl. Brush the bottom of each dumpling with water, then place them onto the sesame seeds.
- Heat 1 Tbsp of oil in a large skillet over medium heat. Place half of the dumplings in the pan and cook until the bottoms are lightly browned, 2 to 3 minutes. Carefully pour 60 ml (1/4 cup) of water into the pan. Watch out for splashes! Cover immediately with a tight-fitting lid. Reduce the heat to medium-low and let the dumplings steam for 5 to 6 minutes.
- Keep the cooked dumplings warm on a plate lined with foil and repeat all of step 4 for the second half of the dumplings.
Sauce
- Meanwhile, mix all sauce ingredients in a bowl and set aside.
Serving
- Serve hot. Drizzle the dumplings with the sauce, or serve in bowls for dipping. Sprinkle with green onions.
Advice from Maple experts
*A quick and efficient way to chop the mushrooms and crumble the tofu is to put them in the food processor and activate the “pulse” mode a few times. Please note: The mushrooms and tofu should be chopped separately, as they do not cook at the same time in this recipe.
YIELD: About 25 dumplings
FREEZING: Dumplings can be frozen stuffed before cooking. Follow recipe through step 4. Quick freeze dumplings on a baking sheet for 1 hour, then transfer to a freezer bag. They can be kept frozen for up to 3 months. Once the dumplings are thawed, simply prepare them as directed, starting with step 4.
