These dumplings are like little ninjas. They’re stealthily healthy, and delicious.
They’re also super easy to make and you can freeze them for later.
- 1 block of firm tofu.
- Kale. Rip the leaves off the stalks until you have about six handfuls.
- ½ a white onion.
- 1 tbsp of ginger.
- 3 garlic cloves. I like garlic. You may only want 1 or 2 cloves.
- 1-2 tbsps of low sodium tamari. I also like tamari, so you may only want 1 tbsp.
- 1 tbsp of rice wine vinegar.
- 1-2 tbsps of sesame oil.
- Dumpling wrappers. Mine were bought pre-packaged from Chinatown, but still egg and dairy free.
- Small bowl of water for sealing the wrappers.
- 2-3 tbsps of tamari. I lug in as much as I want without measuring it.
- 2 tsps of chilli oil. I buy the kind from Chinatown, with nuts and sesame seeds.
- 1 tsp of garlic. For sauces and dressings (as opposed to actual dishes), I use pre-minced stuff I keep in the fridge. You could also use ginger here instead of garlic.
- Lemon juice. This isn’t necessary, but if you’re like me, (unsurprisingly, given no measuring) and heavy-handed with the tamari, a small wedge squeezed in will balance the dipping sauce out.
NB I used a Breville food processor, but a hand held blender or even just chopping finely would work well.
- Press the water out of your tofu. I wrap mine in paper towels and then put something heavy like a kettle on it for 15-20 minutes.
- Chop your onion, garlic and ginger and blend them together in your food processer until combined. It should be paste- like, but it’ll still taste good even if it’s chunky, so don’t worry hugely about consistency.
- Crumble your tofu or roughly chop it. Wack that in. Blend until everything’s looking nicely mixed. Again, consistency is up to you. I went for the more paste-like consistency.
- Add your seasoning: pepper, rice wine vinegar, tamari (or soy sauce) and ½ – 1 tbsp of sesame oil (keep the rest for frying the dumplings). Blend for about 30 seconds.
- Dumpling assembly: the easy part! Separate a wrapper, put about a teaspoon of the mix in the middle. Wet the edges of one side, and fold the other side over to make a little parcel. Smooth the ends down and pinch them in to make sure there are no openings for water to get in.
- Cooking the dumplings: Heat sesame oil (or any oil you like that doesn’t smoke too quickly and easily) on medium heat. Pan-fry small batches of dumplings for a couple of minutes on each side. Keep an eye on them and gently lift to check they don’t stick to the pan. Apparently adding water to halfway up the dumplings and steaming the dumplings until the water is gone gives them a nice texture. But I was happy just with the pan-frying.
- My mixture made 46 dumplings, so I kept 4 for dinner and froze the rest. To stop them sticking together in your Tupperware container in the freezer and looking like The Blob, put them on a piece of baking paper on a flat cutting board in your freezer for about an hour (longer and they will crack, trust me). Then transfer them to a container.
- Cooking frozen dumplings: don’t defrost them or they’ll go soggy. Cook them for a bit longer in the pan. I use the water method in step 6 when frying frozen dumplings.
Makes: 40 – 50, depending on how much filling you use and the size of your dumpling wrappers.
Enjoy with your dipping sauce!
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