Plump Turkey-Stuffed Tofu Dumplings

• HEALTHY
• STAFF-FAVORITE

Sauce

1. 1/3 cup soy sauce
2. 1/4 cup unseasoned rice vinegar
3. 2 tablespoons Chinese chili-bean paste
4. 2 large scallions, white parts only, thinly sliced

Dumplings

1. 2 1/4 pounds firm tofu, cut into thirty-six 1 1/2-inch cubes
2. 1 pound ground turkey
3. 4 large scallions, green parts only, thinly sliced
4. 3 tablespoons soy sauce
5. 1 tablespoon Chinese chili-bean paste
6. 1 tablespoon fermented black beans, rinsed and finely chopped
7. 1 tablespoon cornstarch
8. 1 garlic clove, minced
9. 1 large egg, beaten
10. 1/2 teaspoon kosher salt
11. 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.