Tofu and Mushroom Vegetarian Dumplings

Ingredients:
 1 package dumpling wrappers (available at Chinese market; the round ones are for dumplings) Skin
 3 cups diced fresh shiitake mushrooms
 1 cup cubed medium-firm tofu (may want to experiment with firmer tofu to give texture)
 1 thumb-size ginger, minced
 5 cloves garlic, minced
 4 spring onions, diced
 1/2 cup fresh cilantro leaves and stems, finely chopped Filling
 1/4 teaspoon white pepper
 3 tablespoon soy sauce
 2 tablespoon sesame oil
 1 teaspoon chili sauce (or more if you want them spicy or leave out and adjust in dipping sauce)
 1/4 cup water or vegetable stock
 2 teaspoon of corn starch
 About 1 tablespoon Water mixed with 1/2 teaspoon corn starch Sealer
 ½ cup chopped cilantro leaves and stem
 5 cloves garlic minced
 1 (or more) Thai chili (don’t go to spicy since it numbs the tastebuds) Dipping sauce
 ½ cup soy sauce
 2 Tablespoon cooking oil (I used grapeseed but any vegetable oil would be ok)

Preparation:
Making the filler:
1. Mix all filling ingredients together in a large bowl; mashing the tofu. Alternatively, blend in food processor.

Wrapping the dumplings:

2. Place 1 wrapper in left palm (right if you’re left-handed). Spoon about 1 teaspoon of filling onto wrapper. Dip your finger in
the sealer liquid and moisten all around the wrapper’s edge. Bring the sides of the wrapper up over the filling; pinching them
together to seal. If it doesn't seal, moisten the edges with a little more sealer. You can also fold to create decorative pattern
3. Set the finished dumplings on a plate dusted with corn starch or flour.
4. Cook the dumplings right away, or cover with wet paper towel and refrigerate.

Cooking the dumplings:

5. To steam, place the dumplings in the steamer lined with banana or lotus or cabbage leaves and steam over high heat for 15
minutes.
6. Alternatively, you could drop dumplings into boiling water for about 8 mins. Gently wiggle them to prevent sticking
7. Alternatively, they can be pan-fried. Add 1 tablespoon oil and fry the dumplings till it’s bottom browns (only a few mins).
Once browned, add just enough water to cover pan bottom lightly (note: not too much water) and cover lid; steaming the
dumplings. When about done, open lid and let reminder liquid steam off.

Dipping sause:
8. Place chopped cilantro, garlic and thai chili in heat resistant bowl
9. Heat 2 tablespoon oil (test – drop a cilantro leave in, stop when it starts to sizzle). Pour over mixture previously prepared.
10. Add soy sauce