Monday, January 10, 2011

Yummy Filled Dumplings

During my espresso vodka induced haze on new year's eve, I whipped up some filled dumplings that were pretty freakin delicious. The five of us quickly tore through all of the frozen Trader Joe's appetizers that I bought so that I could stay out of the kitchen on NYE, so I pulled different items out of my fridge and got to work.
Into my Ninja went: tofu, chevre, spinach, garlic, Thai peanut sauce, salt, and pepper. Honestly, there could have been more stuff, but I didn't write everything down.

I blended the ingredients for a few seconds and then filled Nasoya wonton wrappers with about a tablespoon of the filling.
I wet the perimeter with dabs of water and just folded them into simple triangles - nothing fancy. 

I made four at a time to produce them quickly enough for my hungry guests. They probably steamed for about 4-5 minutes. They're done when the wrapper looks wrinkly and almost translucent.

I made a dipping sauce with soy sauce, fish sauce, more of the Thai peanut sauce, rice vinegar, and hot red pepper flakes.

Yeah! So good! They tasted amazing and were perfectly chewy. I liked how they weren't really one specific type of cuisine...more like eastern Asia meets random refrigerator leftovers. 

So pretty. I love the wrinkles. They look like Lieutenant Worf's forehead. (I googled Star Trek character with wrinkly forehead to find his name.) :)

These are so easy, and you really can put anything inside them. I've made these before with soy crumbles, cabbage...doesn't matter!
This is my first time writing out a recipe, so bear with me.

Yummy Filled Dumplings

1/2 block extra firm tofu
Small handful spinach
3 Tbsp Thai peanut sauce (I used Target brand)
2 cloves garlic
5 Tbsp plain (or herbed...whatever!) chevre
1 tsp salt
1 tsp pepper
20 wonton wrappers

Blend all ingredients (except for the wrappers) in a food processer...done!
Taste it and add anything that you think it needs.
Place 1 Tbsp of the filling in the middle of the wrapper.
Wet the perimeter of the wrapper with water and fold into triangle.
Steam for 4-5 minutes or until wrapper looks slightly translucent.

Dipping Sauce:
1 Tbsp fish sauce
1 Tbsp rice vinegar
1/8 cup soy sauce
4 Tbsp Thai peanut sauce
1 Tbsp hot red pepper flakes

Stir all ingredients and adjust to taste.

Enjoy! I think this made about 20 dumplings. I'm really bad about measurements, and I don't even own measuring spoons or measuring cups, so these are all guesses.
Try these using your own random fridge ingredients!


  1. I love cooking inspired by alcohol! These are super creative!

  2. Thanks for posting this recipe using Nasoya won ton wraps!


    Find easy recipes and how-to tips at

  3. Ooo, I have a ninja and use it like every day for one thing or another. Haha. These look good!