© Quentin Bacon
Active Time
N/A
Total Time
1 HR
Yield
Serves : makes 36 dumplings

These dumplings are based on Anita Lo's mother's recipe for ma po tofu, a Chinese stir-fry of tofu and beef or pork. Here, Lo has combined all of the saucy, spicy flavors of that dish into bite-size portions and used turkey instead of beef or pork. Plus: More Appetizer Recipes and Tips

How to Make It

Step 1    

In a small bowl, combine the soy sauce, vinegar, chili-bean paste and scallions.

Step 2    

With a small melon baller, 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.

Step 3    

Fill a wok or a very large skillet with 2 inches of water and bring to a boil. Arrange the dumplings in a double-tiered bamboo steamer; set the steamer over the boiling water. Cover and steam until the filling is firm and cooked through, about 10 minutes. Serve the dumplings with the sauce.

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