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Try These Chinese Tofu Dumplings to Kick Off the New Year

We already rang in the New Year around here, but the New Year is the gift that keeps on giving. So if you haven’t gotten enough January partying in, you’ve still got a chance to ring in the Chinese New Year on Friday. You could order out Chinese food to celebrate, but you’re better off making this fun tofu dumplings recipe sent to us by the folks from House Foods Tofu instead.

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Now, if you’re hesitant to cook with tofu, don’t be! I once was afraid of the tofu block, but it really couldn’t be any easier to cook with. You don’t have to worry about meat germs, or pulling out a meat thermometer. The hardest part is when you cut into the package and squirt water everywhere, so be sure to open it over a sink. Other than that, get your kids involved — they can totally crumble the heck out of tofu — and if you have older kids, have them help you with spooning the filling in and shaping the dumplings. Family fun!

Chinese Tofu Dumplings Recipe

Ingredients
1 (14-ounce) package House Foods Premium or Organic Tofu Firm, drained and pressed
1 (8-ounce) package House Foods Tofu Shirataki Angel Hair noodles; drained, rinsed and cut into 1/2-inch pieces
1 package House Foods Small Round Wraps
½ cup dry wood ear mushrooms, diced (optional)
½ cup fresh shiitake mushrooms, diced
1 ½ cups cabbage, chopped
1 carrot, diced
½ teaspoon ginger, minced
2 cloves garlic, minced
3 scallions, diced
1.5 tablespoons soy sauce
1 teaspoon sesame oil, plus more for frying

Directions
1. Heat 1 teaspoon sesame oil in large pan over medium-high heat. Crumble the tofu into the pan and add noodles, mushrooms, carrot, cabbage, ginger and garlic, and heat for a few minutes. When the tofu and mushrooms are cooked through, add scallions and soy sauce and mix well.

2. Add 1 tablespoon of the tofu mixture into each wrap. Moisten the edges of the wrap with water, fold in half and press to seal, making a few pinches or folds to create a fan-like shape. Repeat for remaining dumplings.

3. Add sesame oil and dumplings to pan, a few at a time, and brown on each side (about a minute or two). Add about 1 tablespoon of water to the pan and cover, allowing wraps to steam. Once water evaporates, remove dumplings to a plate. Repeat for remaining dumplings.

Makes about 20 dumplings.

Now I’m totally craving Chinese food. I just may have to hit the international aisle in the grocery store today! What’s your favorite healthier substitute for takeout? —Erin

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