Steam or fry, dip and devour.
About once a month, my family and I do a pseudo Dim Sum night. We make a bunch of different kinds of dumplings, and spring rolls and buns. It is my favorite thing ever! Aside from vegan cheese and wine pairing night. So, I have been working on different fillings and flavorings to make Dim Sum night a little more interesting. Well, it is official, these vegan sesame tofu dumplings are my favorite. Everyone seems to agree!
Not only are they my favorite, they are the easiest thing on the planet! They require very little prep, unlike the ones I make with a bunch of veggies that need to be shredded. The filling for these sesame tofu dumplings is just crumbled tofu, sesame seeds, garlic and green onion, with a few added seasonings! Just cook the tofu, it only takes a few minutes, and then fill the dumpling wrappers!
Then you can steam them, or steam them and then fry them. I love them both ways, and usually do half and half. My daughter is into the steamed ones and my husband the fried ones, so it works out for all parties involved! I like to dip them in soy sauce mixed with rice wine vinegar, and also a sweet chili sauce. However, I am obsessed with dips, so the more dips the better!
Sriracha mayo is also at the top of my list! These sesame tofu dumplings make a perfect entree or appetizer all on their own, however, if you want to be as happy as a (vegan) clam, do Dim Sum night! Make other dumplings, and buns and BBQ veggie meat, and spring rolls and sesame balls… and my mouth is watering.
There is just something about getting to share food with my family that I find incredibly satisfying. Whether it be Tapas or Dim Sum or any kind of small plate, it is simply the best thing ever!
Vegan Sesame Tofu Dumplings
- 1 Block Extra firm tofu
- 1 Tbsp. Sesame oil
- 2 Cloves Garlic, chopped
- 3 Tbsp. Soy sauce
- 1 Tbsp. Rice wine vinegar
- 1 Tbsp. Agave nectar
- 1 Tbsp. Sesame seeds, I used half black, and half white
- 3 Green onions, finely chopped
- Dumpling wrappers, vegan
- Press the tofu, lay the block on paper towels, place more paper towels on top and put something heavy on top of that. Press for at least 15 minutes. The longer the better.
- Once a lot of the water has been pressed out of the tofu, heat a wok or non stick pan on medium high.
- Add the sesame oil, the chopped garlic, then crumble the tofu into the pan. Try to get it very fine, but once it is in the pan, you can smash it with a wooden spoon.
- Stir fry the tofu for about 3-4 minutes until it starts to get firm and is beginning to get brown. Now add the soy sauce, rice wine vinegar and agave. Stir to combine and continue to stir fry until the liquid is absorbed, another minute or 2.
- Now stir in the sesame seeds and green onions. Taste and adjust seasoning. You can add a little more of any of the seasoning if needed. Remove from heat.
- Then, let the filling cool long enough to be handled. Now fill the dumpling wrappers.
- If you are using squares, lay in a diamond shape. Place just a teaspoon or 2 of filling in the center(you don't want to over fill them), then, dip you finger in water, and wet the edges all the way around. Now fold together into a triangle, point to point. Then press to seal. You can leave them like this, or crimp the edges. Whatever you prefer.
- Make as many as you want, this feeds a crowd, or you can make them all and save some for later. Then steam, add a little water to the bottom of a steamer and bring to a boil, add the dumplings to the basket part and cover, they take about 7-8 minutes to steam. You can serve them like that, or steam and then brown for a minute or two in a pan with a little oil.
- Serve immediately with dipping sauces.