Best made with:
Tofu Salmon Gyoza
- 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.
|½ pkg||Sunrise Medium Firm Tofu , mashed|
|1||green onion stem , chopped|
|2||garlic cloves , finely chopped|
|1 tbsp||fresh ginger , finely chopped|
|¼ cup||cilantro , chopped|
|½ pkg||Shanghai dumpling wrappers (round shaped)|
|vegetable oil for frying|
|3 tbsp||soy sauce|
|½ tbsp||sesame oil|
|1 tbsp||rice vinegar|
- 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.