Jul 6, 2011
•1 onion, finely chopped
•1 cup finely chopped Napa cabbage (about 1/2 of a small cabbage head), parboiled
•1 cup tofu (2 cakes), chopped
•¼ cup bean sprouts, blanched and chopped
•4 oz mung bean or sweet potato noodles (aka Chinese vermicelli), soaked and chopped
•3 cloves garlic, finely chopped
•1 Tbsp sesame oil
•3 Tbsp soy sauce
•2 tsp salt
•1 tsp pepper
•1 package circular mandoo wrappers (or Japanese gyoza or Chinese wonton wrappers)
•In a large mixing bowl, gently combine egg, onion, cabbage, bean sprouts, tofu, and noodles.
•In a separate bowl, combine garlic, sesame oil, soy sauce, salt, and pepper.
•Pour seasoning mixture over tofu and vegetables and mix with hands to combine.
•Place about 1 tablespoon of filling in the center of dumpling wrapper.
•Dip your finger in water and wet the outside edge of the top half of the wrapper.
•Fold the wrapper up to close and then crimp the edges.
•Repeat until the filling is gone.
•Then steam, boil, fry, or sauté the dumplings as you wish.