Japanese Vegetable Dumplings with Ponzu Dipping Sauce (Yasai Gyoza)
Author: 
Recipe type: Appetizer or side dish
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Yield: 30 dumplings
 
The shitake mushrooms add umami (meaty flavor) to this delightful dumpling. Even devout carnivores will find it difficult to stop eating these.
Ingredients
  • ½ lb. firm or extra firm tofu
  • 1 egg, beaten
  • 1 small red bell pepper, finely chopped (¼ cup)
  • 1 small carrot, finely chopped (¼ cup)
  • 2 green onions, minced (2 T)
  • 4 small rehydrated or fresh shitake mushrooms, finely chopped (¼ cup)
  • 2 T finely chopped cilantro
  • 1 small clove garlic, grated
  • ½ t ginger, grated
  • 2 t sugar
  • 1 T soy sauce
  • ½ t salt
  • ¼ t white pepper
  • 1 t sesame seed oil
  • 2 t corn or potato starch
  • 30 wonton wrappers, any shape
  • ½ cup of stock or water
  • Oil
  • PONZU DIPPING SAUCE
  • Rice wine vinegar or fresh squeezed lemon or citron juice
  • Soy sauce
Instructions
  1. MAKING THE FILLING
  2. Rinse the tofu. Next drain the tofu by wrapping it in a tea towel and placing it between 2 boards or plates. Allow it to stand like this for 20 minutes. The pressure from the top plate will press out excess water.
  3. Meanwhile, prep and mix the next 14 ingredients (stop at corn starch; don't include the wonton wrappers or beyond).
  4. Crumble the drained tofu and gently mix with the other ingredients.
  5. WRAPPING THE WONTONS
  6. Place 1 – 2 teaspoons of filling into the center of a wrapper.
  7. Dip your finger in a small bowl of water and moisten the edge of half the wrapper.
  8. Join the corners to form a triangle.
  9. Gather both sides of the wonton and press edges to seal.
  10. Freeze or cook immediately.
  11. COOKING INSTRUCTIONS
  12. Heat a non-stick pan under a medium-high flame and brush with oil.
  13. Once hot place a few dumplings (do not crowd) in the pan and fry for 1 - 2 minutes, until the edges start to turn golden.
  14. Next add 2 tablespoons of stock or water to the hot pan and cover with a lid; reduce heat to medium and cook another 2 minutes. (This steams them.)
  15. Remove from pan and continue the process until all of the dumplings are served.
  16. To make this simplified version of ponzu, combine equal parts citron juice, lemon juice or rice wine vinegar to soy sauce. Garnish and flavor the ponzu with minced green onion, grated ginger, pepper flakes or sesame seed oil.
Notes
You can substitute the carrot and bell pepper with finely chopped Napa or green cabbage. Be sure to squeeze out as much water from the veggies as possible.
Recipe by Local Global Kitchen at http://localglobalkitchen.com/tofu-veggie-dumplings-with-ponzu/