Thai Dumplings

These Thai dumplings are a delightful combination of fresh vegetables and aromatic spices, wrapped in a delicate dough. Perfect as a kosher appetizer, they offer a burst of flavor with every bite.

Ingredients

• Wonton wrappers - 12 pieces
• Firm tofu - 150 grams, crumbled
• Shiitake mushrooms - 50 grams, finely chopped
• Carrot - 1 medium, grated
• Cabbage - 100 grams, finely shredded
• Green onions - 2, finely chopped
• Fresh cilantro - 2 tablespoons, chopped
• Soy sauce - 1 tablespoon (kosher certified)
• Sesame oil - 1 teaspoon
• Garlic - 1 clove, minced
• Ginger - 1 teaspoon, grated
• Salt - 1/4 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. In a large bowl, combine the crumbled tofu, chopped shiitake mushrooms, grated carrot, shredded cabbage, green onions, cilantro, soy sauce, sesame oil, minced garlic, grated ginger, salt, and black pepper. Mix until well combined.
2. Place a wonton wrapper on a clean surface. Spoon about 1 tablespoon of the filling mixture into the center of the wrapper.
3. Moisten the edges of the wrapper with a little water. Fold the wrapper over the filling to form a triangle and press the edges to seal tightly. Repeat with the remaining wrappers and filling.
4. In a large skillet, heat 1 tablespoon of oil over medium heat. Add the dumplings in a single layer and cook for about 3-4 minutes, or until the bottoms are golden brown.
5. Carefully add 1/4 cup of water to the skillet and cover immediately to steam the dumplings. Cook for an additional 5-6 minutes, or until the water has evaporated.
6. Remove the lid and cook for another minute to crisp the bottoms. Serve hot with a dipping sauce of your choice.

Nutrition

• Calories: 210
• Protein: 10 g
• Carbs: 25 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Rich in plant-based protein from tofu, supporting muscle health.
• Contains a variety of vegetables, providing essential vitamins and minerals.

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