Ingredients
• 1/2 pound firm tofu
• 1/2 cup coarsely grated carrots
• 1/2 cup shredded Napa cabbage
• 2 tablespoons finely chopped red pepper
• 2 tablespoons finely chopped scallions
• 2 teaspoons finely minced fresh ginger
• 1 tablespoon chopped cilantro leaves
• 1 tablespoon soy sauce
• 1 tablespoon hoisin sauce
• 2 teaspoons sesame oil
• 1 egg, lightly beaten
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
Bowl of water
35 to 40 small wonton wrappers
Vegetable or peanut oil
2 cups water or broth plus 2 Tbs soy sauce
Directions
Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a can of veggies works well). Let stand 20 minutes. In the meantime, prepare the other ingredients. After 20 minutes, cut the tofu into tiny cubes and place in a large mixing bowl. Add vegetables and seasonings. Gently stir to combine.
To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper (no more than 1 tsp or dumplings will burst). Seal edges and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
Combine water (or broth) and soy sauce. Heat a large skillet on med-high. Add 1~2 tsp vegetable oil. Arrange several dumplings in pan and let sear for about 2 minutes until bottoms begin to brown. Hold the lid in one hand and with the other hand quickly and carefully pour about 1/3 cup of the liquid into the pan and immediately cover with the lid. Let steam 2-3 minutes until most of liquid has been absorbed or evaporated. Remove pot stickers and wipe pan with paper towel, then repeat with remaining dumplings.
