Vegetable and Tofu Dumplings

Another addition to the creative lunch boxes repertoire - and another good one to make in bulk and grab over the week.

1 pack firm tofu
1 pack dumpling wrappers (need 1-2 hours to defrost)

Vegetables  (whatever there is to hand, I used;)
2 carrots
2 sticks celery
Handful of frozen sweetcorn
1/2 red onion
1 clove garlic
2-3 large lettuce leaves

Seasonings
2 tbsp peanut butter
2 tsp soy sauce
1 tsp five spice
1 tsp crushed chillis

Grate the carrots and chop the rest of the vegetables finely into a large mixing bowl.
Chop the tofu roughly and add to the bowl.
Add all seasonings and mix thoroughly.
Taste and adjust as required.

Add a small tablespoon of the vegetable tofu mix to the centre of a dumpling wrapper.

Dip a fingertip into a bowl of tepid water and run around the edge to moisten.
Fold over and crimp to seal.

Assembled dumplings can be boiled (1-2 mins in rolling boiling water) steamed (around 10 minutes, until the wrappers look translucent) or fried (1 minute or so on each side, until golden and crispy)

Some steaming, some frying

After steaming

After frying

This made 32 - there were about 8-10 more wrappers in the packet but we lost a few as we weren't patient on letting them defrost fully! Had a little mix left over too, but that made an easy stir fry with some extra vegetables the next day.