Steamed VegeTABLE Dumplings

A great way to use summer veggies that are in season…add your favorites!

1/2 pound firm tofu 1/2 cup coarsely grated carrots 1/2 cup shredded Napa cabbage 2 TABLEspoons finely chopped red pepper 2 TABLEspoons finely chopped scallions 2 teaspoons finely minced fresh ginger

1 TABLEspoon chopped cilantro leaves 1 TABLEspoon soy sauce 1 TABLEspoon hoisin sauce 2 teaspoons sesame oil 1 egg, lightly beaten salt and pepper

Bowl of water, plus additional water for steamer
35 to 40 small wonton wrappers
Non-stick vegeTABLE spray

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