A filling of sweet cabbage, bright carrots, and shiitake mushrooms gives this healthy dumpling color and heartiness.
Wrap the tofu in two layers of paper towels and set it aside to drain. Change the towels several times while you prepare the rest of the filling.
Heat the oil in a small skillet over medium heat. Add the mushrooms and sauté them until they are soft, about 3 minutes. Season them with a pinch of kosher salt, then set them aside to cool.
In a medium-size saucepan of boiling water, blanch the cabbage for 1 minute. Drain and rinse it immediately with cold water, then drain it again. Over a sink or bowl, squeeze small handfuls of the cabbage to release as much water as possible, then wrap it in two layers of paper towels and squeeze again. Wrap and squeeze the cabbage one more time, then set it aside.
Wrap the carrots in paper towels and squeeze them to release their liquid. Set them aside.
In a medium-size bowl, whisk together the egg yolk, soy sauce, sesame oil, sherry, cornstarch, salt, sugar, and pepper. Stir in the cooled mushrooms, the scallions, and the ginger.
Fluff the cabbage and the carrots, then add them to the mixture. On a plate, mash the tofu with the back of a fork, then stir it gently into the mixture.
Follow the directions for stuffing the dumplings and cooking them. Makes two dozen.
Per serving (6 dumplings): Calories 220 ● Total Fat 7 g (11% DV) ● Saturated Fat 1 g (6% DV) ● Cholesterol 55 mg (18% DV) ● Sodium 464 mg (19% DV) ● Total Carbohydrate 31 g (10% DV) ● Fiber 3 g (12% DV) ● Sugars 2 g ● Protein 8 g (15% DV) ● Vitamin A (52% DV) ● Vitamin C (29% DV)
Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.