• 1 large package wonton wrappers
  • 1 14-oz. container organic extra-firm Tofu, crumbled
  • 1 – 2 tablespoons minced fresh ginger root (according to taste preference)
  • 4 cloves garlic, minced
  • 1/3 cup thinly sliced green onion
  • 4 tablespoons soy sauce
  • 4 tablespoons sesame oil
  • 2 cups very-finely shredded Chinese cabbage


  1. In a large bowl, combine all the ingredients (except wonton wrappers) and stir until well mixed. Chill Tofu mixture for 1 – 2 hours.
  2. Next, place 1 heaping teaspoon of Tofu filling onto the each wonton skin. Moisten the edges of the wonton with water and fold edges over to form a triangle shape.  Press the edge of the dumpling down tightly with the tines of a fork to seal in the filling.
  3. Next, set all the filled dumplings aside on a lightly floured surface until ready to cook.
  4. In a covered metal steamer, steam dumplings on low heat for about 15 to 20 minutes. Serve immediately with seasoned soy sauce.


Make this sauce a few hours ahead of time to allow the infusion of flavors (store in refrigerator).

  • ½ cup soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons finely sliced green onion
  • 1 teaspoon toasted sesame seeds
  • 1 tablespoon rice vinegar
  • 1 teaspoon red pepper flakes or hot pepper sauce
  • 1 tablespoon Grade B Maple Syrup

Place all ingredients in a shaker bottle and shake.  Serve over hot dumplings.

Bon Appétit

Print Friendly