Michi Yakuzen Tofu Dumping ( 薬膳豆腐餃子)
Dumplings!
Who does not like dumplings, and the good news is that there are so many varieties of dumplings around the globe!
But premade or store-bought dumplings often contain high amounts of salt, spices, and saturated fat, which can make our stomachs feel heavy. Here is the solution.
These yakuzen dumplings contain only healing foods, like tofu, cabbage, and sesame, ginger, all of which are packed with macro and micro nutrients to boost our immune system and microbiota. You can store in the refrigerator for 2-3 days for your weekday lunch and snacks!
Ingredients
Yield: 6 servings (10-12 dumplings per serving)
1 pkg(14 ounces) Extra firm tofu
3 cups chopped cabbage ( or Coleslaw mix)
½ cup scallion, chopped
1 TBS fresh ginger, chopped or grounded
3 TBS roasted brown sesame, ground
½ tsp kosher or sea salt
1 package of dumpling skin
Avocado oil for cooking
Directions
Dumpling mixture
Place tofu between several layers of paper towels and squeeze out excess liquid.
Place tofu in a large bowl. With a fork, mash tofu until it resembles scrambled eggs; set aside.
Place all chopped vegetables and the rest of the ingredients into a medium bowl, and using your hands, massage and squeeze out excess liquid.
Place vegetables in a bowl with tofu and thoroughly mix to combine.
Shaping and grilling dumplings
Place 1 wrapper in your hand or on a plate, and put about ½ tablespoon of the mixture onto the top half of the dumpling skin, then coat the top ½ edge with water with your finger to make a seal.
Bring the bottom half over, filling, and make a half-moon shape. Repeat the process with the remaining wrappers and the mixture.
In large skillet or griddle, 1 tablespoon oil over medium heat, making sure to coat skillet bottom completely.
Reduce heat to low, place enough dumplings in the skillet, and cook for 2–3 minutes, or until browned on the bottom. Turn dumplings over; add ¼ cup water, cover, and cook for 5 minutes, until browned and all water has evaporated. Repeat with the remaining oil and dumplings.
Serve suggestions
Serve with dumping sauce (1 tsp soy sauce + 1TBS lemon juice or vinegar), a pinch of salt, nori, kimuchi, or as desired. Extra dumpling mixture can also be used for a veggie burger.