Ingredients

The following ingredients have 12 Servings
  • 12 circular wonton wrappers
  • 1/2 carrot (grated)
  • 3/4 cup baby swiss chard (chopped)
  • 3 teaspoon chopped green onion or two stalks
  • 2 teaspoon freshly minced ginger
  • 1 clove garlic (chopped finely)
  • 8 ounces tofu (pressed for 30 minutes)
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon liquid aminos (or soy sauce)
  • 1 teaspoon sesame oil
  • 1/2 teaspoon rice wine vinegar
  • pinch salt
  • 2 teaspoons maple syrup or agave nectar
  • 1.5 tablespoons soy sauce
  • 1/2 tablespoon sesame seeds
  • 1 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon ground black pepper
  • Chopped scallions (for garnish)
  • sesame seeds (for garnish)

Instruction

  • Before starting, thaw the wonton wrappers for a few minutes.
  • Mix the carrot, green onions, ginger, garlic and tofu in a medium sized bowl and mix together. Add the pepper, liquid aminos, sesame oil and rice wine vinegar into the mixture and stir everything together.
  • To arrange the dumplings, fill each wonton wrapper with a bit less than a tablespoon of filling right in the middle. wet the edges with water (you can use your fingers) and fold over so that the middle meets, creating a half moon or crescent shape. Using your finger, pinch the edges to seal, adding a frill if you want. It helps to add a bit more water on your fingers if it isn't pressing together.
  • Steam dumplings for 10 minutes in a bamboo steamer or a makeshift steamer (a bit of boiling water in a pan, a cookie sheet over it, parchment paper on the cookie sheet, the dumplings on the sheet and cover with foil to keep steam in!).
  • Remove and serve with sweet ginger sauce.