Arame Tofu Dumplings
1 Block tofu, pressed for 10 minutes
1 Inch piece ginger, peeled and grated
1/2 Cup soaked arame
2 Tablespoons umeboshi vinegar
2 Tablespoons shoyu
1 Tablespoon mirin
2 Scallions, finely chopped
Dumpling wrappers (available in most health food stores-try to get the ones without eggs)
Sesame or safflower oil for frying
Crumble tofu and mix in next six ingredients. Place 1 heaping tablespoon in each dumpling wrapper, then fold in half to make a triangle. Wet edges of wrapper and press together all around to seal. Coat skillet generously with oil. Fry each dumpling on both sides in a covered skillet until golden brown. Place on paper towels. Serve.
- These are an amazing treat! I added a little tahini and dijon mustard. I made these for my American friends and served them with piles of steamed greens!
All recipes are printed with permission from Jessica Porter