Tofu and Mushroom Dumplings

Instructions

1. 1

   In a large non-stick skillet over medium-high heat, brown the mushrooms in the oil. Add the ginger and shallot. Cook for 2 minutes.

2. 2

   In a food processor, finely chop the mushroom mixture, tofu, hoisin, soy sauce and curry powder. Do not purée.

3. 3

   On a work surface, lay out a few dumpling wrappers. Place 1 tbsp of the filling in the centre of each wrapper leaving a ¼-inch (5 mm) border all the way around. Moisten the border with water and fold the wrapper over to form a half-moon. Press the dough around the filling to seal. Repeat with the remaining wrappers and filling.

4. 4

   In a large, lightly oiled non-stick skillet, place half the dumplings at a time. Fill the skillet with enough water to just cover the bottoms of the dumplings. Cover the skillet and bring to a boil. Cook for 5 minutes. Remove the lid and cook another 5 minutes, turning the dumplings over a few times, until the water has completely evaporated and the dumplings are lightly golden on both sides.