Vegetarian Dumplings with Mushroom and Tofu


2 tbsp olive oil
1 block tofu, well pressed, and crumbled
1/2 cup shiitake mushrooms, diced small
1/2 cup Napa cabbage, diced small
1/2 tsp minced fresh ginger
2 cloves garlic, minced
3 scallions, diced
2 tbsp soy sauce
1 tsp sesame oil
dash red pepper flakes (optional)
2 tbsp chopped fresh cilantro (optional)
wonton or gyoza wrappers


Sautee the crumbled tofu, mushrooms and cabbage in olive oil along with ginger and garlic for a few minutes. 
When the tofu and mushrooms are almost done cooking, add the scallions, soy sauce, sesame oil and red pepper flakes, stirring well to combine.
Allow to cook for one or two more minutes, then remove from heat and allow to cool slightly. 
Stir in the fresh cilantro.

(Making the dumplings)
Place about 1 tablespoon of the tofu and mushroom mixture into each wonton wrapper or gyoza wrapper. 
Moisten the edges of the wrapper with a bit of water, then fold in half and press to seal. 
Make a couple of pinches or folds to create a fan-like shape. This will help to seal the filling inside the dumpling. 
Place the dumplings, in the steamer, cover, and steam your vegetarian dumplings for 5 to 7 minutes or longer