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Tofu and Shiitake Steamed Dumplings One Star

Tofu and Shiitake Steamed Dumplings

Get Ready

Servings: Serves 8 5 dumplings per servingLearn How to Scale This Recipe

Prep Time: 45 minutes

Cook Time: 7 minutes

Ingredients: Add ingredients to List

1(14 oz.) pkg firm tofu (dumpling)
1 each egg white ( dumpling)
1 tablespoon Minced fresh ginger (dumpling)
2 each Cloves garlic, minced (dumpling)
2 each Scallions, finely sliced (dumpling)
2 tablespoons reduced-sodium soy sauce (dumpling)
1 teaspoon sesame oil (dumpling)
2 teaspoon cornstarch (dumpling)
1/2 teaspoon chinese 5 spice powder (dumpling)
1/2 cup chopped cilantro (dumpling)
1 1/2 cups finely diced shiitake mushroom (dumpling)
40 each wonton wrappers (dumpling)
4 1/2 tablespoons fresh lime juice (dipping sauce)
1 1/2 tablespoons honey ( dipping sauce)
1 tablespoon low-sodium soy sauce ( dipping sauce)
1/4 teaspoon crushed red chili flakes (dipping sauce)
1 tablespoon Sesame seeds (dipping sauce)

directions:

1. Prepare the dumplings. Place a paper towel on a plate and top with tofu block. Top tofu with another paper towel and place a heavy object on top of the paper towel for 10 minutes to press out water from the tofu.
2. In a large bowl, lightly whisk egg white. Stir in ginger, garlic, scallions, soy sauce, sesame oil, cornstarch, five spice powder, and cilantro. Finely dice tofu and add to bowl along with shiitake mushrooms. Mix until all the tofu and mushrooms are covered in sauce.
3. Working with about 6 wonton wrappers at a time, use your fingertips to wet edges of each wrapper. Place 1 teaspoon tofu filling in the center of each wrapper. Gather wrappers up around filling and press the top sides together. The dumpling does not need to be fully enclosed at the top. Continue to fill wrappers until tofu filling is used up.
4. In a large pot, heat 1 to 1 1/2 cups water to just boiling over medium heat; water should not touch bottom of steamer. Line your steamer of choice with lettuce leaves or parchment paper and place in pot. Arrange dumplings in a single layer without touching each other, cover pot, and steam, working in batches if necessary, for 7 minutes.
5. While dumplings steam, prepare the dipping sauce. In a small bowl, whisk together lime juice, honey, soy sauce, chili flakes, and sesame seeds. Serve dumplings warm or at room temperature with dipping sauce on the side.
Source: Hannaford fresh Magazine, September - October 2011 - By Mathew Kadey, RS, RD

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Quantity Ingredients  
1(14 oz.) pkg firm tofu (dumpling)  
1 each egg white ( dumpling)  
1 tablespoon Minced fresh ginger (dumpling)  
2 each Cloves garlic, minced (dumpling)  
2 each Scallions, finely sliced (dumpling)  
2 tablespoons reduced-sodium soy sauce (dumpling)  
1 teaspoon sesame oil (dumpling)  
2 teaspoon cornstarch (dumpling)  
1/2 teaspoon chinese 5 spice powder (dumpling)  
1/2 cup chopped cilantro (dumpling)  
1 1/2 cups finely diced shiitake mushroom (dumplin  
40 each wonton wrappers (dumpling)  
4 1/2 tablespoons fresh lime juice (dipping sauce)  
1 1/2 tablespoons honey ( dipping sauce)  
1 tablespoon low-sodium soy sauce ( dipping sauce)  
1/4 teaspoon crushed red chili flakes (dipping sa  
1 tablespoon Sesame seeds (dipping sauce)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8 5 dumplings per serving
Base Nutrients
Calories 230 kcal (11%)
Calories from Fat 45 kcal (0%)
Total Fat 5 g (7%)
Saturated Fat 1 g (5%)
Cholesterol 5 mg (1%)
Sodium 390 mg (16%)
Total Carbohydrates 35 g (11%)
Dietary Fiber 3 g (12%)
Protein 12 g (20%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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