Best made with:
Tofu Salmon Gyoza
- Lunch
- Medium Firm Tofu
- Ethnic Cuisine
- Side Meals
An alternative to the typical pork dumpling. These tofu & salmon-filled gyozas are easy to make and delicious.
Ingredients
| ½ pkg | Sunrise Medium Firm Tofu , mashed |
| 100g | canned salmon |
| 1 | green onion stem , chopped |
| 2 | garlic cloves , finely chopped |
| 1 tbsp | fresh ginger , finely chopped |
| ¼ cup | cilantro , chopped |
| 1 pinch | sugar |
| ½ tsp | salt |
| ½ tsp | pepper |
| ½ pkg | Shanghai dumpling wrappers (round shaped) |
| 2 tbsp | water |
| vegetable oil for frying |
Dipping Sauce:
| 3 tbsp | soy sauce |
| ½ tbsp | sesame oil |
| 1 tbsp | rice vinegar |
Directions
- In a large bowl, mash together tofu and salmon.
- Mix in green onion, garlic, ginger, cilantro, sugar, salt and pepper.
- Spoon 5 mL (1 tsp.) of the mixture onto the center of each dumpling wrapper.
- To seal each dumpling, use your finger to “brush” water onto the edges of the dumpling wrapper. Fold the wrapper into a half-moon shape, then press and crimp edges firmly.
- Heat oil in a large frying pan and brown sides of the dumpling until golden brown.
- Add 15ml of water to browned dumplings and cover with lid. Steam and cook until the water evaporates. Repeat cooking process until all dumplings are cooked.
- Serve with dipping sauce.