Dumplings

When former plans to make gyoza fell through, I made my own generically-Asian-inspired dumplings. The impromptu jiaozi/gyoza/mandu/momo/potsticker/dumpling-making session ended up being a delectable way to use up a bit of leftover tofu and wilting bundle of watercress. Also stuffed with shiitake mushroom and some aromatics, these little bundles were bursting with savory deliciousness, no dipping sauce required. Admittedly, I took more than a simple taste or two of the tofu mixture and would gladly enjoy a proper bite of it as-is or with it piled atop steamed rice.

Crumbled Tofu Dumpling Filling (printer-friendly version)
Yields approximately 2 cups
Nut-free; gluten-free optional

½ c dried shiitake mushrooms (can also use fresh)
Hot water (enough to cover dried mushrooms)
½ c onion, diced
2 cloves garlic, minced
8 oz firm tofu, drained and pressed
1 T shoyu or gluten-free tamari
1 T mirin
¼ tsp ground cayenne
1 ½ watercress (leaves only), cleaned and finely chopped
2 T green onion, thinly sliced
Salt and pepper to taste

Place the dried mushrooms in a small bowl and pour in enough hot water to cover them. Soak the mushrooms until they have softened, drain the liquid, and gently squeeze the mushrooms of excess liquid. Dice the mushrooms and set them aside.

Heat a large, nonstick skillet over a medium-low flame; if not using nonstick, add a drizzle of mild-flavored oil to the pan before heating it. Add the diced onion and mushrooms and cook them until the onion softens, stirring occasionally. Stir in the garlic and cook for a few seconds--just until fragrant--then crumble in the tofu. Stir in the shoyu, mirin, cayenne, and watercress, cooking the mixture for a few minutes to allow the greens to wilt. Taste for salt and pepper, adding more if desired. Remove the pan from heat and stir in the green onion. Enjoy hot with steamed rice, or allow the mixture to cool completely before filling dumpling skins.