Vegetable and Tofu Stuffed Dumpling

Step 1

Defrost dumpling wrappers. If you want to make homemade dumpling dough, click here for the recipe.

Step 2

Put the grated zucchini into a bowl, sprinkle a teaspoon of salt over it, and mix. Set aside for 30 minutes so that all the liquid will migrate from the zucchini.

Step 3

After 30 minutes, squeeze the zucchini well from the liquid with a cheesecloth. Place the zucchini back into the bowl. Squeeze the tofu as well and add to the bowl with the zucchini. Season with sesame oil, soy sauce, salt, and pepper.

Step 4

In a pan, heat a little oil and lightly sautee the green onions, grated carrots, and shiitake mushrooms. Add garlic powder and ginger and sautee for about 10 minutes. Add them to the bowl with the zucchini and tofu.

Step 5

Add the chopped coriander and mix all the vegetables well.

Step 6

Dust the work surface with flour. Place a dumpling sheet and roll with a rolling pin to a thinner thickness.

Step 7

Take a tablespoon of the filling, place it in the center of the dough.

Step 8

Take a small bowl of water, dip your finger and moisten around the end of the dumpling with water.

Step 9

Seal the opposite ends first and then start closing with contractions on both sides. Close and tighten the dumpling tightly at the top end in a gentle circular motion so that the dough won't tear.

Step 10

Fill and close the rest of the dumplings.

Step 11

Heat oil in a pan and pan-fry all the dumplings over medium-high heat for about 8-10 minutes or until you see that the bottoms of the dumplings get a nice golden brown color.

Step 12

Pour boiling water into the pan in the amount of about a third of the height of the dumplings. Close with a lid and cook until all the water is absorbed in the dumplings.

Step 13

For the sauce: Blend everything in a food processor until smooth. Serve the dumplings with the sauce. Enjoy!