I had bought some wonton wrappers on a whim at the grocery store. I'd always been curious and threw them in my freezer where they sat for some time while I pondered their many uses. With some extra tofu on hand I set out to make vegetable dumplings. I ended up with a ton of filling and a surprising number of wonton wrappers to fill so I spent the better part of the evening making them.
Tofu- extra firm and pressed to remove the liquid
Sesame oil and vegetable oil
Wonton wrappers, thawed
Slice your tofu and all your vegetables into very small pieces. You want everything chopped up pretty fine. Sautee them in vegetable oil and add a splash of sesame oil and soy sauce. Season with pepper but go easy on the salt because soy sauce has plenty. After the vegetables have started to soften add the ginger and garlic. Let simmer on low heat for about 5 minutes which will allow most of the liquid to evaporate.
Once it's dry it's just a matter of filling the wonton wrappers. It will take some practice to figure out the right amount in each dumpling. Have a small bowl of water to moisten the edges when you seal them. I sealed them corner to corner to make triangles, but there are variations. Keep what you want to eat immediately aside, but layer the rest in a freezable container for later.
You can steam them in a bamboo steamer which I intend to try, but I pan fried them and dipped them in hoisin sauce. Not bad for my first attempt.