Potato Fusion Dumplings
Somewhere between Italy and China there lies a magical land where the best flavors of both cuisines are combined. Okay, maybe there isn’t really such a place, but these rich dumplings—stuffed with buttery potato and spicy tofu—are good enough to make you believe.
December 21, 2009
Makes 12 dumplings
What you need:
- 1 cup potatoes, boiled
- 1/2 cup edamame beans, boiled
- 1/4 cup plain soy creamer
- 1/4 cup non-hydrogenated margarine, melted and divided
- 1/4 teaspoon red pepper flakes
- 2 teaspoons garlic powder
- 1/8 teaspoon salt
- 1/2 cup tofu, diced
- 2 teaspoons liquid smoke
- 2 tablespoons soy sauce
- 3 tablespoons vegetable oil
- 2 tablespoons agave nectar
- 24 egg-free won ton wrappers
What you do:
- In a food processor, combine potatoes, edamame beans, soy creamer, and 2 tablespoons margarine. Process until smooth, then add red pepper flakes, garlic powder, and salt. Set aside.
- In a medium bowl, combine tofu, liquid smoke, and soy sauce. Allow tofu to marinate for 5 minutes. In a medium pan over high heat, heat oil and add tofu. Cook for 3 minutes, flip, and cook another 3 minutes. Reduce heat to medium, cook for 3 more minutes, then turn off burner. Pour agave nectar over tofu and coat evenly.
- Bring a large pot of water to a boil. On a cutting board or large plate, set out two dumpling wrappers and wet the edges well. In the center of one of the wrappers, place 1 teaspoon of the potato mixture and a few cubes of tofu. Place the other wrapper on top and squeeze the edges of the two wrappers together to create a well-sealed dumpling. Continue this process until you have 12 dumplings.
- Drop two dumplings at a time into boiling water for 3 minutes (boiling more dumplings at one time might cause them to stick together). Once finished, place dumplings on a platter and drizzle with remaining 2 tablespoons melted margarine.
