Crispy Shiitake and Tofu Dumplings with Black Bean Glaze

Instructions

1. 1

   Soak dried shiitake mushrooms in warm water for 30 minutes, then drain and finely chop. Press firm tofu to remove excess water and crumble into a large bowl.

   ~30 min
2. 2

   Add chopped shiitake mushrooms, minced ginger, minced garlic, chopped scallions, soy sauce, sesame oil, white pepper, and cornstarch to the bowl with the tofu. Mix well to combine.

   ~5 min
3. 3

   Place about 1 tablespoon of the filling onto the center of each dumpling wrapper. Moisten the edges of the wrapper with water and fold in half, pinching to seal securely. You can create pleats for a decorative finish.

   ~10 min
4. 4

   Heat 2 tablespoons of vegetable oil in a non-stick frying pan over medium-high heat. Carefully place the dumplings in the pan in a single layer and cook for 2-3 minutes until the bottoms are golden brown.

   ~3 min
5. 5

   Pour 1/4 cup of water into the pan, immediately cover with a lid, and steam for 5-7 minutes, or until the wrappers are tender and the filling is cooked through.

   ~7 min
6. 6

   While the dumplings are steaming, prepare the glaze. In a small saucepan, combine black bean sauce and 2 tablespoons of water. Heat gently until warmed and slightly thickened.

   ~5 min
7. 7

   Remove dumplings from the pan and place them on a serving plate. Drizzle with the black bean glaze.

   ~1 min