A great way to use summer veggies that are in season…add your favorites!
Bowl of water, plus additional water for steamer
Cut the tofu into 1/4-inch cubes and place in a large mixing bowl. Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine.
To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place a rounded 1/2 teaspoon of the tofu mixture in the center of the wrapper. Shape as desired, pressing edges together to seal. Set aside and cover with a damp cloth. Repeat procedure until the filling is gone.
In wok or fry pan, bring 1/2-inch of water to a simmer over medium heat. Lightly spray the surface of a bamboo steamer with the non-stick vegeTABLE spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat.
Remove the dumplings from the steamer.
Serve with soy dipping sauce: 1 cup soy sauce, 1/4 cup Mirin, dash black vinegar