Stuffed Tofu Dumplings Recipes

Steps:

• Place shitake mushrooms in heatproof bowl, cover with boiling water, and set aside for 20 minutes. Drain, freezing liquid for your next batch of veggie broth. Remove and toss stems in compost. Mince mushrooms.
• In saucepan on medium-low heat, combine the shitake, garlic, ginger, anise, carrots, fresh mushrooms, bok choy and oil. Cover and cook for 5 minutes stirring frequently.
• Meanwhile, mix crumbled tofu, soy sauce, scallions and hoison sauce in a bowl.
• Add tofu mixture to saucepan and cook for 3 minutes, mixing everything.
• Assemble your dumplings. Moisten the outer edges of a wrapper. Place a rounded teaspoon of tofu-vegetable mixture in center of it. Fold one corner of wrapper over to the diagonally opposite corner to form a triangle. Press edges together to seal the dumpling. This can be done quickly with friends assembly line style.
• Place filled dumplings on a large platter and cover with plastic wrap.
• Refrigerate or freeze until ready to use.
• Cook dumplings in one of the following ways: Gently simmer dumpings in broth (such as miso) for 5 minutes. OR saute them in a skillet prepared with 1/2 teaspoon of oil for 2 minutes on each side. Pour in 1/4 cup water, cover and steam for 4 minutes. OR Steam the dumplings in a steamer basket over boiling water for 7 minutes.

Steps:

• Combine soups, broth, green peppers, and 2 Tbsp onion in a large pan.
• Heat until bubbling hot (Med to med low heat).
• Combine canned chicken, parsley, celery, 2Tbsp onion and a dash of black pepper.
• mix together well.
• Separate the rolls- pat it out slightly to allow for filling.
• Put approx 1/4 cup filling on each (depending on size of roll/biscuit).
• Wrap dough around the filling and seal the edges.
• Put dumplings edge down into bubbling gravy.
• Spoon soup over the dumplings.
• Cover/Cook over medium heat approx 20 minutes or until dumplings are done.

Steps:

• In a Dutch oven, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, carrots and Creole seasoning. Bring to a boil. Reduce heat; simmer, uncovered for 5-8 minutes or until carrots are tender., Meanwhile, in a large bowl, whisk eggs and flour until smooth. Crumble stuffing over mixture; mix well. If necessary, add water, 1 teaspoon at a time, until mixture holds its shape., Add the turkey and green beans to soup; return to a boil. Drop stuffing mixture by heaping tablespoonfuls onto simmering soup. Cover and simmer for 8-10 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).