Steamed Vegetable Dumplings with Two Dipping Sauces

Ingredients:

• 8 oz firm tofu
• 1 cup mung bean sprouts
• 4 medium uncooked scallions, white and green parts
• 2 large uncooked carrots, peeled and grated
• 1 garlic clove, large, minced
• 1 ginger root, 1-inch, minced
• 3 tbsp soy sauce
• 24 wonton wrappers, for dumpling wrappers
• ¼ cup soy sauce
• 2 tsp rice wine vinegar
• ½ tsp sesame oil
• ½ tsp sesame seeds, toasted
• 2 tbsp dry mustard
• 1½ tbsp sugar
• ¼ tsp table salt
• 2 tsp sesame oil
• 2 cups water

Instructions

1. Mash tofu in a bowl. Chop bean sprouts and green parts of scallions and add to tofu. Add carrots, garlic, ginger, and soy sauce. Mix thoroughly.
2. To stuff dumplings: Using a pastry brush and cool water, moisten the edges of a dumpling skin. Place a spoonful of the tofu mixture in the center of the skin and fold and seal the edges closed. Repeat until all filling is used; set aside.
3. To make Soy Dipping Sauce: Mince white parts of scallions and mix with 1/4 cup soy sauce, vinegar, 1/2 teaspoon toasted sesame oil, and sesame seeds.
4. To make Sweet Mustard Dipping Sauce: Mix dry mustard, sugar, and salt. Add water and 2 teaspoons of toasted sesame oil and blend well.
5. Heat water in the bottom of a steamer. If using a bamboo steamer, place dumplings directly in the steamer. If using a metal steamer, spray the steamer with cooking spray so the dumplings won't stick. Steam dumplings until they turn translucent, about 3-4 minutes. Serve with two dipping sauces. Yields 1 dumpling per serving with choice of sauce.
6. Serving Size: Yields 1 dumpling per serving with choice of sauce.