Pan Fried Dumplings with Tofu, Mushrooms and Veggies

I had some wonton wrappers kicking around so I decided to make these crispy bundles of awesomeness. AKA pan fried dumplings. Whilst reading about traditional chinese pan fried dumplings I learned that a common cooking method is to brown them on one side in your pan then flip them over and toss in a bit of water, cover and steam on the second side to finish cooking. I didn't do that. Maybe next time but maybe not because I kinda love these crispy all over wontons stuffed with seasoned tofu, shrooms and veg. Then dipped in all the sweet chili sauce. Probably not the healthiest situation but sometimes I want vegan treats.

Yield: Enough filling for about 40 dumplings (I used wonton wrappers)

Filling Ingredients:
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• Veg Oil (for sauteeing)
• 1 block firm tofu, pressed
• 1/2 cup dried mixed mushrooms, re hydrated and chopped ( will yield about 1/3 cup chopped)
• 1 cup shredded green cabbage
• 1/2 cup chopped radish
• 1 Tbsp grated fresh Ginger
• 6 cloves garlic, minced
• 1/8th tsp chili flakes
• 5 scallions (about 3/4 cup chopped)
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 2 tbsp rice wine vinegar
• 1/4 cup chopped cilantro

Method:
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1. Preheat your pan and a couple swirls of veg oil.
2. Sautee crumbled tofu (I just use my hands and crumble it into the pan), mushrooms & cabbage for a few minutes. I seasoned with a couple pinches of salt
3. Add radish, ginger, garlic, scallions & chili flakes and cook a little more. (I cooked mine until mostly softened, the cabbage still had a bit of texture.)
4. Add sesame oil, soy sauce, rice wine vinegar and cilantro. Stir it around for another minute or so, taste to adjust any seasoning to your liking then cool mixture before filling your dumplings.

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Assemble the dumplings:

1. Lay out thawed wonton wrappers.
2. Spoon about a tbsp of the mixture in the centre of each square
3. Dip your finger in water and moisten all four edges
4. Fold two opposite points together to make a triangle pouch. Seal tightly by pinching along the edges
5. Now fold the opposing points together and pinch to seal. It's almost like the dumpling is giving itself a hug!!!
6. To cook,  simply heat some vegetable oil in a pan and fry on all sides until golden brown. About 2-3 minutes per side. 
7. Garnish with sliced scallion and serve sweet chili sauce on the side

Sweet Chili Sauce

Ingredients:

• 1 cup water
• 1/2 cup sugar
• 1/2 cup white vinegar
• 3 T shaoxing cooking wine
• 2 tbsp sambal oelek
• 2 tbsp cornstarch + couple splashes water

Method:

1. Add everything to a pot except cornstarch slurry. 
   
2. Bring to a boil, then add your cornstarch mixed with a bit of water to the pot to thicken.
3. Cool & refrigerate before serving.