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