Tofu and Mushroom Dumplings
- ½ lb (225 g) white mushrooms, sliced
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp fresh ginger, chopped
- 1 shallot, chopped
- ½ lb (225 g) firm tofu, diced
- 1 tbsp (15 ml) hoisin sauce
- 1 tbsp (15 ml) soy sauce
- 1 tsp curry powder
- 30 frozen pot sticker (round) dumpling wrappers, thawed (see note)
- Roasted peanuts, finely chopped, for serving
- ¼ cup (60 ml) maple syrup
- ¼ cup (60 ml) soy sauce
- ¼ cup (60 ml) water
- 2 tsp (10 ml) Sriracha
- 1 ½ tsp cornstarch
- 1 tsp sweet paprika
- 4 star anise
- 2 garlic cloves, chopped
- In a large non-stick skillet over medium-high heat, brown the mushrooms in the oil. Add the ginger and shallot. Cook for 2 minutes.
- In a food processor, finely chop the mushroom mixture, tofu, hoisin, soy sauce and curry powder. Do not purée.
- On a work surface, lay out a few dumpling wrappers. Place 1 tbsp of the filling in the centre of each wrapper leaving a ¼-inch (5 mm) border all the way around. Moisten the border with water and fold the wrapper over to form a half-moon. Press the dough around the filling to seal. Repeat with the remaining wrappers and filling.
- In a large, lightly oiled non-stick skillet, place half the dumplings at a time. Fill the skillet with enough water to just cover the bottoms of the dumplings. Cover the skillet and bring to a boil. Cook for 5 minutes. Remove the lid and cook another 5 minutes, turning the dumplings over a few times, until the water has completely evaporated and the dumplings are lightly golden on both sides.
- Meanwhile, in a small pot, combine all of the ingredients. Bring to a boil over medium heat. Simmer for 1 minute or until the sauce is thick and syrupy. Remove from the heat and let sit for 5 minutes. Strain through a sieve.
- Serve the dumplings on plates garnished with the peanuts and accompanied by the sauce. If desired, serve with a vegetable, such as broccoli or cucumbers, and meat, such as grilled pork or glazed duck.
Look for Chinese-style pot sticker dumpling wrappers. They are round and thicker than wonton or gyoza wrappers. Available in most Asian grocery stores.