Updated Mar 10, 2017Chatelaine
- Add ginger and garlic to a food processor and whirl until puréed. Drain mushrooms and squeeze dry. add to ginger mixture and pulse 2 to 3 times. Add spinach, onions and cilantro. Whirl until finely chopped. Transfer mixture to a medium bowl and crumble in tofu. Stir in carrots and drizzle with soy. Use your hands to mix until combined. Set aside.
- Fill a large pot with a rim slightly smaller than that of your steamer basket with about 5 cups of water (water should not touch bottom of steamer basket). Bring to a boil over medium-high. Line base of steamer basket with parchment. Spray parchment with vegetable oil.
- Lay a dumpling wrapper in the palm of your hand. Scoop a heaping tbsp of tofu mixture onto the centre. Use thumb and index finger of other hand to bring edges of wrapper up around filling, pleating the wrapper at intervals while gathering edges together at the top and pinching them closed. Repeat with remaining wrappers and filling. (Check our how-to video on folding dumplings). Transfer to prepared steamer basket, keeping dumplings 1/2 in. apart. (they will expand during steaming.)
- Position the basket over the boiling water. steam, covered with a tight-fitting lid (or foil), until dumplings are cooked through, 10 to 12 min. Transfer to a plate and cover with foil to keep warm. Repeat with remaining dumplings. Serve with Momo sauce.
Switch It Up: Instead of tofu, use 125 g each of raw lean ground beef and lean ground pork. If using store bought dumpling wrappers, 2 tsp of filling is enough.
Make Ahead Tip: Freeze uncooked dumplings in a single layer on a baking sheet. Store in a freezer bag up to 2 weeks. Cook from frozen as per directions above, adding 5 to 10 min to steaming time.
NutritionCalories 48, Protein 2 g, Carbohydrates 7 g, Fat 1 g, Sodium 74 mg.
How to fill and fold Tibetan momo dumplings