These dumplings are the ultimate winter comfort food!
Chestnut and Tofu Dumplings
Pair this recipe with Thai Chicken Soup, Chaga Cinnamon Hot Chocolate and Gingerbread Fat Bombs for a hearty and healthy winter warm-up!
Ingredients
- 14-ounce block firm tofu, drained and finely diced
- 1 tsp fresh ginger, minced
- ¼ cup water chestnuts, finely chopped
- 2 cloves garlic, finely chopped
- 1 tsp chili flakes
- 1 tbsp sesame oil
- 2 tsp soy sauce or coconut aminos
- 1 tsp fish sauce
- salt and pepper, to taste
- ½ cup avocado or grapeseed oil
- 24 pre-made wonton wrappers
Instructions
- Heat 1 tbsp of the oil in a wok or a large skillet. Sauté the garlic, chestnuts, and ginger until slightly browned.
- Add diced tofu, fish sauce, soy sauce, and hot sauce and cook on medium heat for 4 minutes, stirring often, until the ingredients are well incorporated.
- Line a baking sheet with wax paper and dust with flour.
- Spoon 1 tbsp of the filling onto the center of each wonton wrapper. Bring up the sides of the wrapper and press the edges to seal in the filling. Place on the baking sheet. Repeat with wrappers and tofu filling.
- In a large nonstick skillet, heat 4 tbsp of oil. Arrange half of the dumplings in the pan and cook over medium-high heat until the bottoms are lightly browned, about 2 minutes.
- Add ½ cup water to the skillet, cover and cook until the water is evaporated, about 5 minutes. Uncover and cook for 1 additional minute until the bottoms are well browned. Transfer to a plate and repeat process for the remaining dumplings.
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