For the slaw:
- 2 cups brussel sprouts
- 1/2 cups thinly chopped bok choy
- 1 green onion chopped
- 1/2 tea sp ginger paste
- 2 tea sp sesame oil
- 1 tbsp rice wine vinegar
- 1/4 tea sp white pepper
- salt to taste
Remove the outer layer of the brussel sprouts and chop into thin slices. Mix with the other ingredients and chill for 30 minutes.
For the dumplings:
- 8 oz white mushrooms thinly sliced
- 5 radishes diced very small
- 9 oz extra firm tofu cut into small cubes
- 2 tbsp soy sauce
- 1 tbsp chili garlic sauce
- 1 tbsp sesame oil
- 1 tbsp ginger paste
- 1 package of dumpling wrappers
Marinade the tofu cubes in all of the chili garlic sauce, sesame oil, and ginger paste. Saute the mushrooms with the soy sauce until fully cooked. Remove the mushrooms from heat and add to a large bowl with the tofu and marinade sauce. Add in the raw radish and mix well. Then take a dumpling wrapper and brush the edge with water. Add a small spoonful of the mushroom tofu mixture in the middle of the dumpling wrapper and fold over the edge of the wrapper pinching to seal. The water on the edge will also help seal the dumpling. Repeat this process until you have formed as many dumplings as you want. Add the dumplings to a steamer over a half inch of simmering water cover and steam for 12 minutes. Serve the steamed dumplings with soy sauce for dipping.
