In honor of the upcoming Chinese New Year, House Foods created a recipe for delicious Chinese Tofu Dumplings which makes about 20.
• 1 package (14 oz.) House Foods Premium or Organic Tofu Firm, drained and pressed
• 1 package (8 oz.) House Foods Tofu
Shirataki Angel Hair noodles, drained, rinsed and cut into 1/2" length pieces
• 1 package House Foods Small Round Wraps
• 1/2 cup dry wood ear mushrooms, diced (optional)
• 1/2 cup fresh shiitake mushrooms, diced
• 1 1/2 cups cabbage, chopped
• 1 carrot, diced
• 1/2 teaspoon ginger, minced
• 2 cloves garlic, minced
• 3 scallions, diced
• 1 1/2 tablespoons soy sauce
• 1 teaspoon sesame oil, plus extra for frying
Heat 1 teaspoon sesame oil in large pan over medium-high heat. Crumble the tofu into the pan and add noodles, mushrooms, carrot, cabbage, ginger and garlic and heat for a few minutes. When the tofu and mushrooms are cooked through, add scallions and soy sauce and mix well.
Add 1 tablespoon of the tofu mixture into each wrap. Moisten the edges of the wrap with water, fold in half and press to seal, making a few pinches or folds to create a fan-like shape. Repeat for remaining dumplings.
Add sesame oil and dumplings to pan, a few at a time, and brown on each side (about a minute or two). Add about 1 tablespoon of water to the pan and cover, allowing wraps to steam. Once water evaporates, remove dumplings and put on a plate. Repeat for remaining dumplings.
Nicole is the Editor-in-Chief of Hamptons.com where she focuses on lifestyle, nightlife, and mixology. She grew up in the Hamptons and currently resides in Water Mill. www.hamptons.com