NUTRITION

SERVINGS

INGREDIENTS

250g Firm Tofu

50g Shelled Edamame

1 cup Shredded Cabbage

1/2 cup Grated Carrot

2 Green Onions

6 Dumpling Wrappers

1 tbsp Sesame Oil

1 clove Garlic

1 tsp Ginger

1 tbsp Soy Sauce

1 tsp Rice Vinegar

PREPARATION

• 1

  Press the tofu to remove excess moisture and then crumble it into a large mixing bowl.

• 2

  Roughly chop the shelled edamame, shredded cabbage, grated carrot, and green onions, and add them to the bowl.

• 3

  Mince the garlic and grate the ginger; add them into the mixture along with a light drizzle of soy sauce and a pinch of salt and pepper.

• 4

  Gently combine the ingredients until the filling is well mixed.

• 5

  Place a dumpling wrapper on a clean surface and spoon a small amount of filling (about 1-2 tablespoons) into the center. Moisten the edges with a little water, fold the wrapper over the filling, and press to seal. Repeat with the remaining wrappers and filling.

• 6

  Heat the sesame oil in a non-stick skillet over medium heat. Arrange the dumplings in the skillet without overcrowding.

• 7

  Fry the dumplings for about 2-3 minutes until the bottoms are golden and crispy.

• 8

  Add a splash of water to the skillet (about 2-3 tablespoons), cover immediately, and let the dumplings steam for another 3-4 minutes until the filling is cooked through.

• 9

  Remove the lid and allow any remaining water to evaporate, crisping up the bottom again for an extra minute.

• 10

  For the dipping sauce, combine soy sauce and rice vinegar in a small bowl. Serve the dumplings hot with the dipping sauce on the side.