Ingredients

• ½ head of broccoli
• 3 carrots
• 4 oz. mushrooms
• 4 oz. firm tofu
• 1 Tbsp. soy sauce (plus more for dipping)
• 1 tsp. toasted sesame oil 
• 1 scallion
• 1 egg
• 2 cloves garlic
• 2 tsp. grated ginger
• 1 package dumpling wrappers

Instructions

1. Chop broccoli into small pieces.
2. Slice mushrooms.
3. Crumble tofu with your hands into small pieces.
4. Peel and grate carrot and ginger.
5. Slice scallion and garlic into thin pieces.
6. Heat sesame oil in a pan and cook onions for 3-5 minutes, until translucent.
7. Add mushrooms and cook for 3-4 more minutes.
8. Add broccoli, carrot, scallion, garlic, ginger, soy sauce and cook for 3-5 more minutes.
9. Remove from heat and stir in tofu and egg.
10. Take one dumpling wrapper and place a tablespoon of filling in the center of the dough. 
11. Lift all the edges of the wrapper to meet in the middle, then pinch it closed. If the dough won’t stick to itself, wet your fingertips with water and dab the edges. 
12. Repeat until you run out of either filling or dough. 
13. Wipe the pan clean and spread a small amount of oil around a large pan. 
14. Fill the pan with dumplings—as many as you can fit without them sticking to each other. 
15. Turn the heat to medium and let them sizzle for about a minute. 
16. Once the dough has absorbed most of the oil, add about ½ cup of water to the pan, then quickly cover with a lid. 
17. Leave the lid on for about a minute to steam the dumplings, then turn the heat down to low and remove the lid. 
18. Let it keep cooking until the water evaporates, then turn off the heat. Your dumplings should be steamed on top with crispy, brown bottoms. 
19. Dip dumplings in soy sauce and enjoy!