Ingredients
40 wonton wrappers
3 tablespoons vegetable oil, divided
1 tablespoon ginger, minced
½ cup yellow onion, minced
2 cups shiitake mushrooms, or brown mushrooms, chopped (about 7 ounces)
1 cup red cabbage, finely shredded
1 cup carrots, finely shredded, roughly chopped to smaller pieces
1 cup tofu, diced, extra firm, ¼-inch cubes
½ cup green onions, finely sliced
¼ teaspoon black pepper
1 teaspoon sesame oil
2 tablespoons soy sauce, or tamari
Ramekin of Simon's Secret Sauce for dipping (Simon's Suggestion: combine Spicy and Truffle)
Directions
Filling
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Heat a large wok or skillet over medium-high heat. Add 1 tablespoon oil and allow it to heat, then add the ginger and saute for 30 seconds.
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Add the onions and stir-fry for about 2 minutes, until softened. Add the mushrooms and cook for 2 minutes until tender and moisture has been removed.
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Add cabbage and carrots and cook 2 minutes, until just tender. Add tofu and gently stir-fry for 1 minute.
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Turn off heat and add green onions, black pepper, sesame oil, and soy sauce. Stir to combine, taste and season with more salt and pepper as needed. Transfer to a bowl and allow to cool.
Assembly
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If you purchased square wonton wrappers, use a 3 ½-inch round cutter to cut out a circle shape in the wrapper. Repeat with remaining wrappers. Keep covered with a damp paper towel or plastic wrap to prevent them from drying out.
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Use a brush or your fingers to moisten the edges of one side of the wrapper lightly with water. Add about 2 teaspoons of filling to the wrapper.
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Fold the sides together a press to create a semi-circle shape, press out any air and ensure that it sticks together. Moisten the edges on both sides of the dumpling lightly with water.
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Create about 5 to 6 pleats along the edges, folding and pressing from left to right. Repeat with remaining wrappers and filling.
Cooking
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Heat a nonstick pan over medium-high heat. Add 1 tablespoon of oil and heat. Carefully add about 10 dumplings or what can fit without overcrowding, and fry for 2 minutes until the bottoms are golden brown.
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Reduce the heat to medium-low. Very carefully, pour in ¼ cup water into the side of the pan. The oil may splatter so do this slowly and do not hold onto the handle of the pan.
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Immediately cover (I used a pan similar in size and covered as tightly as possible), and allow dumplings to steam until the water evaporates, about 3 minutes.
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Remove the lid and turn up the heat to medium-high. Fry for 2 more minutes, until bottoms are brown and crisp.
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Work in batches, adding another tablespoon of oil and ¼ cup water for each batch.
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Dip in your favorite flavor of Simon's Secret Sauce (Simon's Suggestion: Combine Spicy and Truffle together).
