Vegetarian Tofu and Glass Noodle Dumplings

Ingredients

• 14 oz Extra firm tofu, finely crumbled
• 1.5 oz Dry glass noodles (mung bean vermicelli)
• 0.5 cup Dried wood ear mushrooms, rehydrated and minced
• 2 cups Napa cabbage, finely shredded and salted
• 1 tablespoon Fresh ginger, grated
• 2 tablespoons Light soy sauce
• 1 tablespoon Toasted sesame oil
• 0.5 teaspoon White pepper powder
• 3 stalks Scallions, finely chopped
• 40 pieces Round dumpling wrappers
• 3 tablespoons Vegetable oil for frying

Instructions

1. 1

   Soak the glass noodles in hot water for 10 minutes until soft, then drain and chop into 1/2-inch pieces.

2. 2

   Squeeze the excess water out of the salted cabbage and crumbled tofu using a cheesecloth to ensure the filling isn't soggy.

3. 3

   In a large mixing bowl, combine the tofu, noodles, mushrooms, cabbage, ginger, scallions, soy sauce, sesame oil, and white pepper.

4. 4

   Place a spoonful of filling in the center of a wrapper, moisten the edges with water, and fold into a half-moon shape, pleating the edges to seal.

5. 5

   Heat 1 tablespoon of oil in a non-stick skillet over medium-high heat and arrange dumplings in a single layer.

6. 6

   Fry for 2 minutes until the bottoms are golden brown and crispy.

7. 7

   Pour 1/4 cup of water into the pan and immediately cover with a lid to steam the dumplings for 5 minutes.

8. 8

   Remove the lid and continue cooking for another minute until the remaining water evaporates and the bottoms crisp up again.