Asparagus & Tofu Stuffed Wontons with Soy-Sesame Dipping Sauce


Asparagus and Tofu Stuffed Dumplings with Soy-Sesame Dipping Sauce


Dipping sauce

  • 1/3 cup half  (1/2) soy sauce and half (1/2) Braggs Amino Acidsbrags
  • 1 green onion, very thinly sliced
  • 2 tablespoons seasoned rice vinegar ( I used a garlic seasoned rice vinegar)
  • 2 teaspoons oriental sesame oil


  • 1 tablespoon minced fresh ginger
  • 2 garlic clove, peeled
  • 12 ounces fresh asparagus, trimmed, quartered crosswise
  • 8 oz firm tofu, drained and cut into pieces
  • 3 green onions, quartered
  • 1 teaspoon oriental sesame oil
  • 1 teaspoon Braggs Amino Acids
  • 1/4 teaspoon sea salt
  • All purpose flour
  • Wonton Wrappers – egg free (try local Indian grocery)
  • Romaine lettuce leaves – or any kind of lettuce will work


For dipping sauce:
Stir all ingredients in small bowl to blend.

For dumplings:

Finely mince ginger and garlic in food processor. Add asparagus and next 5 ingredients; pulse, process until asparagus is finely chopped but not pureed.

Sprinkle baking sheet with flour.

Place 1 wonton wrapper on work surface. Spoon 2 teaspoons asparagus mixture into center. Moisten edges of wrapper with water; gather corners together over filling. Twist edges of wrapper together, enclosing filling completely.

Place dumpling on baking sheet. Repeat with remaining wrappers and filling. (Sauce and dumplings can be made 8 hours ahead. Cover separately and chill.)

Place steamer rack in large pot. Pour enough water into pot to reach depth of 1/2 inch. Line steamer rack with lettuce leaves. Bring water to simmer. Working in batches, arrange dumplings side by side (but not touching) on rack. Cover and steam 15 minutes.

Serve dumplings with dipping sauce.



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