Edamame Flavored Tofu Dumplings

In between the holidays and the new year, I tend to get a bit restless and sluggish about cooking. It just seems like the days between Christmas and the New Year are made for lazing about and not really doing anything. But I am always in the mood for dumplings, especially when they are light and fresh and come in a crispy rice paper wrapper. With a bit of leftover veggies and a box of shelf stable Mori-Nu Silken Tofu from the pantry, these come together so quickly, and without the hassle of folding dumpling wrappers. The wrapping method for the rice paper dumplings is very similar to how you would fold a burrito, just pull all the sides in fold until you have a small packet to cook. Since the rice paper wrappers are already moistened before wrapping, there’s no need to add water into the pan to steam the dumplings, simply crisp and enjoy!

I had seen multiple versions of these rice paper dumplings making the rounds on social media, but when I saw Mori-Nu Silken Tofu released a new bunch of flavors (Yuzu AND Edamame) I knew they would be a perfect addition to these. The pop of green from the edamame-flavored tofu is gorgeous and the flavor compliments the shiitake mushrooms and soy sauce perfectly. If you would like to substitute, I’d recommend using the Mori-Nu Silken Tofu Extra Firm.

You can add in as many vegetables as you like to this-it’s a very versatile way to use up leftovers from veggie platters and vegetables that didn’t quite make the cut for your charcuterie board. If these dumplings don’t strike your fancy, I’d be happy to recommend trying my mapo tofu dumplings.

Ingredients:

• 1 block Mori-Nu Edamame Flavored Silken Tofu
• 8-10 sheets rice paper (bahn trang)
• 1/2 head cabbage, finely shredded
• 1/2 medium yellow onion, chopped finely
• 4 ounces shiitake mushrooms, chopped finely
• 1 tbsp minced ginger
• 1 tbsp fresh minced garlic
• 1 tbsp soy sauce
• 1 tsp white pepper
• 1 tsp sesame oil
• 2 tbsp vegetable oil, divided

Directions:

1. Drain tofu and pat dry. Chop cabbage, onion, mushrooms, garlic and ginger. Heat a large pan over medium heat. Add in 1 tablespoon of vegetable oil, then cabbage, onion, mushrooms, garlic, and ginger.
2. Cook until onions are slightly translucent. Add in tofu, crumbling into pan. Cook for 3-5 more minutes, then add soy sauce, sesame oil, and white pepper. Set aside in a large bowl.
3. Wet one piece of rice paper and layer on a plate. Add 3-4 tablespoons of filling. Fold in each side to cover the filling, then fold up from the bottom to completely cover the filling. Repeat until filling is completely used.
4. Heat large pan over medium heat and add 1 tablespoon vegetable oil. Add in each dumpling and cook each side until crispy.
5. Serve with dipping sauce.

Tags: dinner, food, plant-based, recipe, tofu, vegan, vegetarian