Get your chopsticks ready because you are in for a treat. These juicy dumplings are stuffed with tofu, bok choy, black bean sauce, and mushrooms. The dumplings get covered in a spicy sauce made from chili, sesame oil, soy sauce Chinese black vinegar, ginger and sugar.
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- 3 tablespoons soy sauce
- 2 tablespoons chili oil with chili crumbs
- 1 tablespoon sesame oil
- 1 teaspoon Chinese black vinegar
- 1 teaspoon grated ginger
- 1 teaspoon sugar
Whisk all ingredients in a bowl until sugar dissolves
- 2 pounds bok choy, washed and julienned
- 1 package of wonton/dumpling wrapper
- 1 package firm tofu, drained & mashed
- 1/ 4 cup sautéed mushrooms
- 1 tablespoon black bean sauce
- 1 tablespoon corn starch
Place julienned bok choy in a large bowl with 2 tsp salt, using your hands, gently massage salt into veggies. Set aside for 15-20mins.
In a heated pan with 1 tsp oil, sauté mushrooms until lightly brown, add black bean sauce and stir until well combined, set aside and pan fry mashed tofu for 2 minutes (or until brown), season with salt.
Place both ingredients in a big bowl. Using a cheesecloth or just with your palms, squeeze as much liquid out as possible from your bok choy. Add tofu mixture, cornstarch, combine well & season if needed.
Place a dollop of mixture in the middle of your wrapper, moisten side with water and pleat to seal.
Place wontons on a steamer basket and steam for 15mins in high heat. Remove and serve warm with spicy sauce. You can serve sauce on the side or as pictured.