Chinese Superfood Dumplings

Ingredients:

• 1 tbsp. rapeseed or olive oil
• Half a medium onion, chopped
• 1.5 tbsp. chopped ginger (2.5 cm)
• 8 cloves garlic, crushed or grated
• 400 g firm tofu, cut into 0.5 cm pieces.
• 2 tablespoons lightly salted soy sauce
• 1 tsp. dark sesame oil
• 2/3 cup chopped green onions
• 0.5 cup shredded Chinese cabbage (green part only) + 2-4 whole leaves for steaming
• 0.5 cup grated carrots (about half a medium carrot)
• 2 tbsp chopped fresh cilantro
• 3/4 tsp salt
• 1/8 tsp ground black pepper
• 1 egg, lightly beaten
• 24 pieces of dumpling dough measuring 10x10 cm.
• Soy sauce
• Chopped green onions

Preparation:

1. Dumplings:
   
   Heat oil in a large nonstick skillet over medium-low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the ginger and garlic and cook, stirring, until softened, about 1 minute.
2. Add the tofu, increase the heat to high and cook, stirring constantly, until the tofu is dry and golden, about 5 minutes.
3. Add soy sauce and sesame oil and cook until the liquid has evaporated. Turn off the heat. Add green onions, cabbage, carrots, cilantro, salt, and black pepper.
4. Place the filling in a sieve and let cool for 10-15 minutes. Squeeze out any excess moisture. Transfer the mixture to a large bowl, add the egg, and mix thoroughly.
5. Fill a small bowl with cold water. Place a piece of dough in your hand and add 1 tablespoon of filling. Wet the edges of the dough with your finger and fold in half, pressing the edges to seal the filling. Repeat with the remaining pieces of dough and filling.
6. Line a bamboo steamer with cabbage leaves. Arrange the dumplings in a single layer, making sure they aren't touching. Cover the steamer tightly and steam until the filling is firm and the dough is translucent and slightly sticky to the touch, 15-20 minutes. Depending on the size of your steamer, you may need to steam in batches.
7. Sauce:
   
   Mix a little soy sauce with chopped green onions. Serve the dumplings immediately with the dipping sauce.
8. Instead of a bamboo steamerYou can use a steamer basket insert: line the bottom of the basket with cabbage leaves and place the dumplings in a single layer. Cover the pot tightly with a lid and cook for 15-20 minutes. Regardless of the steamer you use, be sure to line the bottom with cabbage leaves or greased parchment paper.