Ingredients:

  • 14 ounces block firm tofu (drained and finely chopped)
  • 1 teaspoon fresh ginger (minced)
  • 1⁄4 cup water chestnuts (finely chopped)
  • 2 cloves garlic (finely chopped)
  • 1 teaspoon chili flakes
  • 1 tablespoon sesame oil
  • 2 teaspoons soy sauce or coconut aminos
  • 1 teaspoon fish sauce
  • 1⁄2 cup avocado or grapeseed oil
  • 24 premade wonton wrappers
  •   salt and pepper (to taste)

Instructions:

  1. Heat 1 tbsp of the oil in a wok or a large skillet. Sauté the garlic, chestnuts, and ginger until slightly browned.
  2. Add diced tofu, fish sauce, soy sauce, and hot sauce and cook on medium heat for 4 minutes, stirring often, until the ingredients are well incorporated.
  3. Line a baking sheet with wax paper and dust with flour.
  4. Spoon 1 tbsp of the filling onto the center of each wonton wrapper. Bring up the sides of the wrapper and press the edges to seal in the filling. Place on the baking sheet. Repeat with wrappers and tofu filling.
  5. In a large nonstick skillet, heat 4 tbsp of oil. Arrange half of the dumplings in the pan and cook over medium-high heat until the bottoms are lightly browned, about 2 minutes.
  6. Add ½ cup water to the skillet, cover and cook until the water has evaporated, about 5 minutes. Uncover and cook for 1 additional minute until the bottoms are well browned. Transfer to a plate and repeat the process for the remaining dumplings. 
     

Notes: