Spicy Dumplings In Chili Oil by Dapur Sinolin

Ingredients: (similar to my fried wonton recipe but without walnuts):

• 2 lbs of bok choy, washed and julienned
• 1 package of wonton/dumpling wrapper
• 1 box of firm tofu, drained & mashed
• 1/4 cup of sauteing mushrooms
• 1 tablespoon black bean sauce
• 1 tablespoon corn starch
• salt to taste
• Sinolin cooking oil

Spicy sauce (whisk all ingredients in a bowl until sugar dissolves):

• 3 tablespoons soy sauce
• 2 tablespoon chili oil with chili crumbs
• 1 tablespoon sesame oil
• 1 teaspoon Chinese black vinegar
• 1 teaspoon grated ginger
• 1 teaspoon sugar

Direction:

1. Place julienned bok choy in a large bowl with 2 tsp salt, using your hands, gently massage the salt into veggies. Set aside for 15-20mins. In a heated pan with 1 tsp oil, sauté mushrooms until lightly brown, add black bean sauce and stir until well combined, set aside and pan-fry mashed tofu for 2 minutes (or until brown), season with salt. Place both ingredients in a big bowl.
2. Using a cheesecloth or just with your palms, squeeze as much liquid out as possible from your bok choy. Add tofu mixture, 🌽 starch, combine well & season if needed.
3. Place a dollop of mixture in the middle of your wrapper, moisten side with water and pleat to seal. Place wontons on a steamer basket and steam for 15mins in high heat. Remove and serve warm with spicy sauce. You can serve the sauce on the side or as pictured.
4. Hope you like these as much as my family does, have great #meatlessmonday 🌱friends.