RECIPE

Plump Turkey-Stuffed Tofu Dumplings

  • ACTIVE:
  • TOTAL TIME: 1 HR
  • SERVINGS: 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.

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  • ACTIVE:
  • TOTAL TIME: 1 HR
  • SERVINGS: makes 36 dumplings
  • HEALTHY
  • STAFF-FAVORITE

Ingredients

  • 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

Directions

  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.