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

Chef Anita Lo
Anita Lo
April 2005

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Credit: © Quentin Bacon

Recipe Summary test

total:
1 hr
Yield:
makes 36 dumplings
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Ingredients

Sauce
Dumplings

Directions

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

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  • 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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