SWEET POTATO & TOFU DUMPLINGS
Sweet Potato & Tofu Dumplings
Ingredients
2 sweet potatoes
1/4 block tofu, crumbled
6 Napa cabbage leaves, chopped
2 cloves garlic, minced
1 pkg. vegan dumpling wraps
4 Tbsp. sesame oil
5 Tbsp. soy sauce
3 Tbsp. water
Sesame seeds, for topping
Instructions
Boil the sweet potatoes in water for 8 minutes, or until tender. Mash and combine with the tofu, cabbage, garlic, 3 tablespoonsful of the sesame oil, and the soy sauce.
Assemble by placing 1 tablespoonful of the mixture onto each dumpling wrap and folding over. Use a tiny bit of water to seal the edges. If desired, fold in half and bring each end together, creating a rose-shaped dumpling.
Fry in the remaining sesame oil. When browned, add the water to the pan, cover, and steam for 2 minutes to cook thoroughly.
Top with the sesame seeds.
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