PREP TIME: 15 minutes || COOK TIME: 10 minutes || SERVINGS: 5
Ingredients
- 2 sweet potatoes
- 1/4 block tofu, crumbled
- 6 Napa cabbage leaves, chopped
- 2 cloves garlic, minced
- 1 pkg. vegan dumpling wraps (Whole Foods, Amazon etc.)
- 4 tbsp. sesame oil
- 5 tbsp. soy sauce
- 3 tbsp. water
- Sesame seeds, for topping (optional)
Instructions
Boil the sweet potatoes in water for 8 minutes, or until tender. Mash and combine with the tofu, cabbage, garlic, three tablespoonfuls of the sesame oil, and the soy sauce.
- Assemble by placing one tablespoonful of the mixture onto each dumpling wrap and folding over. Use a tiny bit of water to seal the edges. If desired, fold in half and bring each end together, creating a rose-shaped dumpling.
- Fry in the remaining sesame oil. When browned, add the water to the pan, cover, and steam for 2 minutes to cook thoroughly.
- Top with the sesame seeds.
