Name: Maple Tofu Dumplings
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 25 portions
Ingredients: 2 small containers of mushrooms (your choice of button, shiitake, cremini), chopped*; 2 shallots, minced; 30 ml (2 tbsp) canola oil; 225 g (1/2 lb) firm or extra-firm tofu, crumbled*; 8 g (1 tbsp) fresh ginger, grated or minced; 1 clove garlic, minced; 15 ml (1 tbsp) soy sauce; 15 ml (1 tbsp) maple syrup, preferably amber syrup for its rich taste; 10 ml (2 tsp) toasted sesame oil; 25 wonton or spring roll wrappers, round or square; 30 g (3 tbsp) sesame seeds; 2 green onions, cut on the bias, to garnish; 30 ml (2 c. à soupe) canola oil, for the pan; 125 ml (1/2 cup) water, for steaming; 45 ml (3 tbsp) maple syrup, preferably amber syrup for its rich taste; 45 ml (3 tbsp) soy sauce; 45 ml (3 tbsp) water; 15 ml (1 tbsp) rice vinegar; 10 ml (2 tsp) sriracha; 8 g (1 tbsp) ginger, grated; 1 clove garlic, minced

Ingredients

Preparation

FILLING

2 small containers of mushrooms (your choice of button, shiitake, cremini), chopped*
2 shallots, minced
2 tbsp canola oil
1/2 lb firm or extra-firm tofu, crumbled*
1 tbsp fresh ginger, grated or minced
1 clove garlic, minced
1 tbsp soy sauce
1 tbsp maple syrup, preferably amber syrup for its rich taste
2 tsp toasted sesame oil

Use a large skillet to sauté the mushrooms and shallots in the oil, about 5 minutes. Add the tofu, ginger, and garlic. Cook another 5 minutes, stirring occasionally. Stir in soy sauce, maple syrup, and sesame oil. Remove from heat and allow to cool.

DUMPLINGS

25 wonton or spring roll wrappers, round or square
3 tbsp sesame seeds
2 green onions, cut on the bias, to garnish
2 c. à soupe canola oil, for the pan
1/2 cup water, for steaming

Place a few of the wrappers on your work surface.
Put 10 g (1 tbsp) of mushroom-tofu filling into centre of each. Brush wrapper edges with water, then pinch to seal the filling inside. Repeat to form all your dumplings.
Put sesame seeds into a shallow bowl. Brush the undersides of the dumplings with water and place them one at a time onto the sesame seeds.
Heat 15 ml (1 tbsp) oil in a large skillet over medium heat. Put in half of the dumplings and cook until the bottoms are lightly browned, 2 – 3 minutes. Carefully pour in 60 ml (1/4 cup) water. It’s going to splatter! Cover immediately with a tight lid. Reduce heat to medium-low and steam the dumplings 5 – 6 minutes.
Keep cooked dumplings warm on a plate lined with aluminum foil and repeat Step 4 for the other half of the dumplings.

SAUCE

3 tbsp maple syrup, preferably amber syrup for its rich taste
3 tbsp soy sauce
3 tbsp water
1 tbsp rice vinegar
2 tsp sriracha
1 tbsp ginger, grated
1 clove garlic, minced

Meanwhile, combine the sauce ingredients in a bowl and set aside.

SERVICE

Serve dumplings nice and hot, coated in sauce and sprinkled with green onions.

Recipes

Maple Tofu Dumplings

FILLING

DUMPLINGS

SAUCE

SERVICE

Learn the facts of maple

The Encyclopedia
of Maple

Instructions

FILLING

DUMPLINGS

SAUCE

SERVICE

Learn the facts of maple

The Encyclopedia of Maple

The Encyclopedia
of Maple