- 30 dumpling wrappers
- 14 ounces extra firm tofu
- 1 zucchini
- 2 carrots
- 3 stalks green onion
- 3 cloves garlic
- 30 raw, tail on shrimp
- 1 egg white
- 1 cheesecloth
Prepare the dumpling filling by finely mincing the vegetables by hand or by pulsing the vegetables in a food processor.
To prepare the tofu, drain the water from the tofu. Using a fork, crumble the tofu and transfer to a clean pan. On medium to high heat, saute the crumble tofu until all the liquid from the tofu has evaporated. This will help prevent the dumplings to split open during the steaming process.
Once most of the liquid from the tofu has evaporated, add the tofu to the food processor and pulse until all the ingredients are combined. Season with salt & pepper. Transfer the filling to a cheesecloth and squeeze out as much liquid you can from the filling. The filling should be dry and crumbly.
Place one tablespoon full of filling onto the center of a wrapper. Place a shrimp on top of the filling with the shrimp tail sticking out the end of the dumpling. Wet the edges of the wrapper with a little egg wash and slightly seal to a half-moon shape and pleat the edges, starting from the center to the ends. Make sure to tightly seal the end with the shrimp tail to prevent any filling from escaping.
Steam the dumplings for about 6-8 minutes in a steamer. Make sure to line the steamer with parchment paper or cheesecloth to prevent the dumplings from sticking.
Tips for freezing: Store any extra dumplings in a freezer-safe bag for up to 3 weeks. Frozen dumplings take a little longer to steam, but taste just a yummy!