Sauce Ingredients 1/3 cup soy sauce
¼ cup unseasoned rice vinegar
2 teaspoons Chinese chili-bean paste
2 large scallions, white only, thinly sliced
Dumpling Ingredients 2 ¼ pounds Silken Firm Tofu, cut into thirty-six 1-1/2 inch cubes
1 pound ground pork
¼ cup Micro Soy Flakes
4 large scallions, green only, thinly sliced
Sauce Directions In a small bowl combine the soy sauce, rice vinegar, chili-bean paste and scallions.
Set aside.
Dumpling Directions With a small melon baler, hollow out the tofu cubes and reserve the balls.
Put the tofu balls in a large bowl and add the remaining ingredients. Using your hands; mix thoroughly. Carefully stuff each tofu cube with 1 level tablespoon of the filling, mounding it. Fill a large skillet or wok with 2 inches of water and bring to a boil. In a large steamer basket or flat mesh pan, arrange the dumplings in a single layer with space between. Set over boiling water. Cover and steam until the filling is firm and cooked through, about 10 minutes.
Serve dumplings with the sauce.
Notes Yield: 36 dumplings