Ingredients

• 2 packages circular dumpling wrappers (made from rice flour)
  
• 1/2 package sweet potato noodles
  
• 1/2 head cabbage (finely shredded)
  
• 3/4 block tofu (cubed)
  
• 1/2 large yellow onion (minced)
  
• 2 carrots (shredded)
  
• 4-5 dried shitake mushrooms
  
• 4 green onions (minced)
  
• 4 cloves garlic (minced)
  
• 5 tablespoons soy sauce
  
• 3 tablespoons toasted sesame oil
  
• Olive oil
  
• Salt

Directions

• Cover dried mushrooms with water in a bowl and set aside to rehydrate.
  
• Bring a medium pot of water to boil with a sprinkle of salt.
  
• Once the water is boiling, add sweet potato noodles and boil for 10-15 minutes.
  
• While noodles are boiling, sauté garlic with 1 tablespoon of sesame oil over medium heat for 3 minutes.
  
• Add onions and simmer for 3 or so more minutes.
  
• Add in carrots and cabbage and simmer until cabbage is translucent.
  
• Take veggies off the heat and let cool.
• In a separate nonstick pan, sauté tofu with 1 tablespoon sesame oil over medium-high heat.
  
• Stir occasionally and cook until each side of the tofu cubes are golden brown.
  
• Add in 2 tablespoons of soy sauce and cook for another 3-4 minutes.
  
• Take tofu off heat and let cool.
• Drain mushrooms and dice into small pieces.
• When noodles are ready, let cool, then chop into 1/2 inch pieces.
  
• Add noodles, veggies, mushrooms, green onions, tofu, remaining soy sauce and sesame oil to a large bowl and mix together.
  
• Add salt, more soy sauce, and sesame oil to taste to your filling.
• Set a few dumpling wrappers out on a flat surface.
  
• Brush a line of water around the edge of each wrapper.
  
• Place a spoonful of filling onto each dumpling.
  
• Fold edges of dumplings together and seal closed.
• Place on a baking tray.
• Repeat folding process until you run out of wrappers.
• Heat a spoonful or two of olive oil in a nonstick pan over medium-high heat.
  
• Place 7-10 dumplings in pan and cook for a few minutes on each side until browned.
  
• Serve hot with spicy chili oil, soy sauce, or other dipping sauce of choice.
• Place extra dumplings on baking sheets into the freezer.
  
• Once frozen, transfer to bags.
  
• Dumplings will stay good for up to 2 months in the freezer.

#snack #vegan #vegetarian #glutenfree

Recipe submitted by Reilly Knop - Peace Corps Volunteer, China (2014-2016)