Filled with goodness, these pan fried crispy dumplings are a treat. And the spicy creamy sriracha sauce is a bonus!
There are so many variations of dumplings, depending on the fillings that are used, to the flavorings and sauces. Today, I kept my fillings rather gentle and mild, and to be a deliciously perfect compliment to the assertive sriracha dressing.
This time around, I used cabbage, tofu, and carrots. Enhanced by aromatics like garlic, ginger, and sesame oil and soy sauce. You could certainly play around with the filling ingredients by adding more spice, or different veggies. Play around as you like <3
Ingredients:
1 pack dumpling wrapper, at room temperature (makes 25 dumplings)
Filling:
2 cups extra firm tofu, drained, pressed to remove all excess water and crumbled
2 cups cabbage, finely chopped
1/2 cup carrots, finely chopped
1/2 cup green onions, finely chopped (bottom inch with roots discarded)
2 tbsp canola oil
2 tsp ginger, grated
2 tsp garlic, grated
2 tsp green chillies, minced (optional)
1 tsp sesame oil
2 tbsp soy sauce or tamari
Method:
Filling:
Heat a skillet over medium high heat and add canola oil. After about 20 seconds, add garlic, ginger and chillies. Fry for 30 seconds.
Next add cabbage, carrots and green onions. Stir fry for about 2-3 minutes until the veggies are tender, still firm and slightly crunchy. Remember, we do not want soffy soft veggies.
Add in the crumbled tofu. Toss together, and cook for an additional 2-3 minutes.
Turn off heat, add sesame oil and soy sauce. Mix everything together thoroughly. Let this cool.
Wrapper:
Make sure the dumpling wrappers are at room temperature. Place them on a kitchen towel and keep them covered in between use so they don’t dry out. A slightly damp paper towel will do as well.
Assembly:
Keep a bowl of warm water handy. I used just water to seal the dumpling wrappers.
My dumpling wrappers were circular. If yours are square or rectangular, you could either cut to a circle, or use as is.
Place the filling in the middle. Dip your fingers in warm water and rub it all over the edges. Work fast and close the dumpling. Press the edges firmly and hold a few seconds until it seals.
Repeat with all the remaining dumplings.
Cooking:
Heat a non stick pan with 3 tsp oil. Place dumplings slightly apart.
Cook over medium heat until the bottom turns golden brown and crispy. Turn over and cook all sides for another 2-3 minutes each as well. I also hold the dumplings on its side to really crisp them all over, this is optional.
Work in batches and use 3 tsps oil each time. Place them all on a paper towel over a plate.
Sesame Sriracha Sauce:
Whisk together 1 cup vegan mayo, 1/4 cup sriracha sauce, 2 tsp sesame oil, 2 tsp toasted sesame seeds, 1 clove grated garlic (optional), and 2 tbsp soy sauce or tamari.
Serve hot and crispy dumplings along with the creamy and spicy sauce.
