Maple Tofu Dumplings
Tofu and Legumes
Metric
Imperial
Ingredients
FILLING
- 2 small containers of mushrooms (your choice of button, shiitake, cremini), chopped*
- 2 shallots, minced
- 2 tbsp canola oil
- 1/2 lb firm or extra-firm tofu, crumbled*
- 1 tbsp fresh ginger, grated or minced
- 1 clove garlic, minced
- 1 tbsp soy sauce
- 1 tbsp maple syrup, preferably amber syrup for its rich taste
- 2 tsp toasted sesame oil
DUMPLINGS
- 25 wonton or spring roll wrappers, round or square
- 3 tbsp sesame seeds
- 2 green onions, cut on the bias, to garnish
- 2 c. à soupe canola oil, for the pan
- 1/2 cup water, for steaming
SAUCE
- 3 tbsp maple syrup, preferably amber syrup for its rich taste
- 3 tbsp soy sauce
- 3 tbsp water
- 1 tbsp rice vinegar
- 2 tsp sriracha
- 1 tbsp ginger, grated
- 1 clove garlic, minced
Method
FILLING
- Use a large skillet to sauté the mushrooms and shallots in the oil, about 5 minutes. Add the tofu, ginger, and garlic. Cook another 5 minutes, stirring occasionally. Stir in soy sauce, maple syrup, and sesame oil. Remove from heat and allow to cool.
DUMPLINGS
- Place a few of the wrappers on your work surface.
- Put 10 g (1 tbsp) of mushroom-tofu filling into centre of each. Brush wrapper edges with water, then pinch to seal the filling inside. Repeat to form all your dumplings.
- Put sesame seeds into a shallow bowl. Brush the undersides of the dumplings with water and place them one at a time onto the sesame seeds.
- Heat 15 ml (1 tbsp) oil in a large skillet over medium heat. Put in half of the dumplings and cook until the bottoms are lightly browned, 2 – 3 minutes. Carefully pour in 60 ml (1/4 cup) water. It’s going to splatter! Cover immediately with a tight lid. Reduce heat to medium-low and steam the dumplings 5 – 6 minutes.
- Keep cooked dumplings warm on a plate lined with aluminum foil and repeat Step 4 for the other half of the dumplings.
SAUCE
- Meanwhile, combine the sauce ingredients in a bowl and set aside.
SERVICE
- Serve dumplings nice and hot, coated in sauce and sprinkled with green onions.
* A quick and efficient way to chop the mushrooms and crumble the tofu is to pulse them in a food processor. However, take note that they have different cooking times so must be processed separately.
YIELD: About 25 dumplings
FREEZING: These dumplings can be frozen stuffed but uncooked. After completing Step 3, put dumplings onto a baking sheet and immediately into the freezer for 1 hour, then into a freezer bag. They will keep frozen for up to 3 months. Once dumplings are thawed, prepare them by starting at Step 4.
The Quebec Maple Syrup Producers is not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
