Wikipedia says: “Dumpling is a broad classification for a dish that consists of small pieces of dough, often wrapped around a filling (as in ravioli or wontons).” I recommend reading the entire Wikipedia article, because every country has its own version, and it’s fun to explore as many as possible!
This version is extremely low-fat, meat-free, and low-sodium. Enjoy!
Steamed Spring Dumplings
Makes about 4 dozen small potsticker-sized dumplings
3 to 3-1/4 cups chopped asparagus and shiitake mushrooms, and baby peas
3/4 cup thinly sliced green onions
1 tablespoon ginger, minced
4 cloves garlic, minced
1 cup (about 6 ounces) firm tofu, chopped small
1/2 cup chives
Low-sodium tamari
1 teaspoon Sriracha sauce
1/2 teaspoon maple syrup
50 round dumpling wrappers (most packages contain this many)
Dipping Sauce
whisk together—
2 to 3 green onions
1/4 cup rice vinegar
1/4 cup low-sodium tamari
1 teaspoon Sriracha sauce
1 tablespoon maple syrup
Chop the green parts of asparagus into 1/2-inch sections. Cut the baby carrots into the same size.
Heat a large saute pan over medium heat. Add a few tablespoons of water and heat, then add the asparagus and cook until crisp-tender. Add mushrooms and peas and cook 2 minutes more. Add tofu and chives and cook 1 minute more. Season with low-sodium tamari, Sriracha, and male syrup, and scoop into a sieve to allow the vegetables to cool.
Pulse the vegetables and tofu *just* a few times in a food processor—bits of vegetable should still be recognizable. Adjust seasonings if needed.
To assemble the dumplings, place wrappers on parchment-lined baking sheets. Spoon 1 tablespoon of the vegetable mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching and pleating the edges to seal.
You can now freeze the dumplings on their parchment-lined baking sheets, then transfer them to a freezer bag once they’ve frozen (about half an hour)…or cook them right away.
To cook: Fill a wok with water to just under a a steamer rack, and place a piece of parchment paper on top of the rack. Add dumplings, cover wok, and steam for 5-8 minutes. Alternatively, heat a 1/3 cup boiling water in a nonstick frying pan. Add dumplings. Cover and steam over medium heat for 5-8 minutes. Uncover and allow any remaining water to evaporate.
Transfer to a serving plate and garnish with chopped green onions. Serve with dipping sauce, garlicky swiss chard, and fried rice.