STEAMED VEGETABLE SUI-MAI DUMPLINGS WITH CHILI-SESAME OIL

STEAMED VEGETABLE SUI-MAI DUMPLINGS WITH CHILI-SESAME OIL image

Yield 20 dumplings

Number Of Ingredients 14

2 T chopped fresh cilantro
2 green onions, cut into 2" pieces
1 (½" ) piece peeled, fresh ginger
1 c sliced Napa cabbage
½ c chopped peeled Granny Smith apple
1 T soy sauce
2 t mirin (sweet rice wine)
¼ t Sriracha (hot chili sauce, such as Huy Fong)
¼ t kosher salt
1 large egg white
6 oz firm water-packed tofu, drained and finely chopped
20 gyoza skins
2 t sesame oil
½ t Asian chili sesame oil or other chili oil

Steps:

1. Combine cilantro, onions, garlic, and ginger in a food processor; process until finely chopped. Add 1 c cabbage and next 5 ingredients (through kosher salt); pulse 10 times or until finely chopped. Add egg white; pulse until combined. Place cabbage mixture in a medium bowl, stir in tofu. 2. Moisten edge of gyoza skin with water, working with 1 skin at a time (cover remaining skins to keep them from drying). Spoon about 1 T tofu mixture into center of circle. Gather up edges of skin around filling; lightly squeeze skin to adhere to filling, leaving top of dumpling open. (If skins do not open enough to see tofu mixture, use the tip of a knife to separate dough and form pockets.) Repeat procedure with remaining skins and filling. 3. Place dumplings in a large bamboo steamer lined with parchment paper or cabbage leaves. Working in batches, steam for 9 min or until filling and wrappers are lightly firm. Combine oils, and drizzle over tops or dumplings.