Taiwanese-Iranian Herb Tofu Dumplings

Step 1 · Prepare Tofu

Press the tofu for 10 minutes, then crumble it into a bowl.

Step 2 · Cook Vegetables

Heat 1 tablespoon oil in a skillet over medium heat. Add the mushrooms, cabbage, green onions, garlic, ginger, turmeric, coriander, cumin, salt, and pepper. Cook until the vegetables soften and the moisture cooks off, 6 to 8 minutes.

• 2 cupsfinely chopped mushrooms
• 2 cupsfinely shredded cabbage
• 3green onions, thinly sliced
• 2 clovesgarlic, minced
• 1 tbspfresh ginger, grated
• 1 tspground turmeric
• 1 tspground coriander
• ½ tspground cumin
• ½ tspkosher salt
• ¼ tspblack pepper

Step 3 · Combine Filling

Stir in the crumbled tofu, parsley, cilantro, mint, tamari, and lime juice. Cook 2 minutes more, then let the filling cool.

• ½ cupchopped parsley
• ½ cupchopped cilantro
• 2 tbspchopped mint

Step 4 · Fill Dumplings

Place 1 tablespoon filling in each dumpling wrapper. Wet the edges, fold, and pleat to seal.

• 30dumpling wrappers

Step 5 · Pan-Fry Dumplings

Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add the dumplings flat-side down and cook until the bottoms are golden, 2 to 3 minutes.

Step 6 · Steam Dumplings

Add 1/3 cup water, cover, and steam until the wrappers are tender and the filling is hot, 6 to 8 minutes. Uncover and cook until the bottoms crisp again.

• ⅓ cupwater

Step 7 · Make Dipping Sauce

Stir together tamari, rice vinegar, lime juice, sesame oil, and chili crisp or chili flakes for dipping. Serve the dumplings hot with the sauce.

• 1 tbsprice vinegar
• 1 tspsesame oil
• 1 tspchili crisp or chili flakes