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Plump Turkey-Stuffed Tofu 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.

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  • Total Time:
  • Servings: makes 36 dumplings

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  • 1/3 cup soy sauce
  • 1/4 cup unseasoned rice vinegar
  • 2 tablespoons Chinese chili-bean paste
  • 2 large scallions, white parts only, thinly sliced
  • 2 1/4 pounds firm tofu, cut into thirty-six 1 1/2-inch cubes
  • 1 pound ground turkey
  • 4 large scallions, green parts only, thinly sliced
  • 3 tablespoons soy sauce
  • 1 tablespoon Chinese chili-bean paste
  • 1 tablespoon fermented black beans, rinsed and finely chopped
  • 1 tablespoon cornstarch
  • 1 garlic clove, minced
  • 1 large egg, beaten
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper


  1. In a small bowl, combine the soy sauce, vinegar, chili-bean paste and scallions.
  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.
  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.
Contributed By Photo © Quentin Bacon Published April 2005

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