Vegan Cabbage-Wrapped Dumplings with Tofu

• เวลาทำ: 5 minutes
• เวลารวม: 4 hours 12 minutes

ส่วนผสม

1 head cabbage (small)

14 oz tofu (1 block, grated)

½ cup carrots (shredded)

½ cup mushrooms (shredded)

¼ cup green onions (chopped)

1 tbsp soy sauce (tamari if gluten-free)

1 tsp avocado oil (I use Chosen Foods)

1 clove garlic (minced)

1 tsp ginger (grated)

1 tsp cornstarch

½ tsp salt

½ tsp black pepper

2 tbsp soy sauce (tamari if gluten-free)

1 tsp rice vinegar

1 tsp maple syrup

½ tsp chili flakes (or sriracha, adjust to taste)

1 tsp sesame seeds

วิธีทำ

Place the whole head of cabbage in the freezer overnight. The next day, let it thaw at room temperature for a few hours until soft. Gently peel off large, whole leaves and pat dry with a towel.

In a large bowl, mix grated tofu, shredded carrot, mushrooms, green onions, soy sauce, sesame oil, garlic, ginger, cornstarch, salt, and pepper. Stir well until everything is evenly combined. For a short cut, combined all of these ingredients in a food processor before chopping to create the filling.

Take a cabbage leaf and place a spoonful of filling in the center. Fold in the sides, then roll up like a burrito to seal. Repeat with the remaining leaves and filling.

Heat 1 tbsp oil in a non-stick pan over medium heat. Place dumplings seam-side down and cook for 2-3 minutes until golden brown. Add 2 tbsp water, cover, and steam for 3-4 minutes until cooked through.

Whisk together all dipping sauce ingredients in a small bowl. Serve warm with dipping sauce and extra green onions or sesame seeds on top.