Vegetarian Seemed Dumplings with Crispy Wings

Vegetarian dumplings get a crispy-coated Blissed boost!

Ingredients

  • 0.5 lbs firm tofu
  • 0.75 cup coarsely grated carrots
  • 0.5 cup red cabbage
  • 4 tbsp finely chopped red pepper
  • 4 tbsp finely chopped scallions
  • 2 tsp finely minced ginger
  • 2 tbsp chopped cilantro
  • 1 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 2 tsp sesame oil
  • 1 tsp minced garlic
  • 1 tsp salt
  • 0.25 tsp ground pepper
  • 40 round wonton wrappers
  • 5 tbsp vegetable oil, divided
  • 5 tsp corn starch, divided
  • 5 tbsp water, divided

Directions

  1. Lay tofu flat between layers of paper towel, compressed between two weighted plates to remove the excess water. Let stand for 20 minutes.

  2. Once tofu has trained, crumble with your hands until tofu is in small pieces. In a large mixing bowl, add crumbled tofu, carrots, cabbage, red pepper, scallions, ginger, garlic, cilantro, soy sauce, hoisin sauce, sesame oil, salt and pepper. Mix well.

  3. In a large sauté pan over medium heat, add a splash of sesame oil and cook all ingredients until they become soft (approx. 3 minutes).

  4. To form the dumplings, prepare a pan lined with parchment paper and a damp cloth. Remove eight wonton wrappers and lay flat on your work surface.

  5. Place 2 tsp of the tofu mixture into the wrapper. Using your finger, moisten the edge of the wrapper with water and press firmly closed, shaping them as desired. Place finished wontons on lined baking sheet and keep them covered with damp cloth until ready to cook. Repeat process until the last eight dumplings are left. Make remaining dumplings as usual, but before sealing the dumpling, add cannabis oil to each. Seal and stick a cilantro leaf to the side of the dumplings using water as glue, to indicate these eight dumplings have the oil inside.

  6. In a large skillet, add 1 tbsp of vegetable oil to coat the pan, place 8 dumplings in the pan, leaving enough space between to ensure they do not touch. Make a slurry using 1 tbsp of water and 1 tsp of cornstarch, Pour into pan and cover immediately, and allow to steam. Let cook over medium heat for approximately 6 minutes, checking periodically to see if more water is needed to steam the dumplings. Once done, gently remove the dumplings keeping the crispy wings intact. Repeat until all dumplings are cooked.

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