Vegetable Dumplings

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smitten kitchen


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1/2 pound firm tofu

1/2 cup coarsely grated carrots

1/2 cup shredded Napa cabbage

2 tablespoons finely chopped red pepper

2 tablespoons finely chopped scallions

2 teaspoons finely minced fresh ginger

1 tablespoon chopped cilantro leaves

2 minced cloves garlic (Deb addition)

1 tablespoon soy sauce

1 tablespoon hoisin sauce

2 teaspoons toasted sesame oil (I replace 1 teaspoon with hot sesame oil — delicious)

1 egg, lightly beaten

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

35 to 40 small wonton wrappers

1/3 cup chicken stock or water

1/4 cup soy sauce

1 tablespoon rice vinegar

1 tablespoon dark sesame oil or 1/2 tablespoon dark, 1/2 tablespoon hot sesame oil

1 small clove garlic, minced (optional)

1 (1/2-inch-thick) slice peeled fresh ginger

1/4 cup Asian sesame paste or smooth peanut butter

3 tablespoons Asian sesame oil

1/4 cup rice vinegar (not seasoned)

1 1/2 tablespoons sugar

2 tablespoons water

1 teaspoon Asian chile paste with garlic*

1/2 teaspoon salt

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