Karina Sharma
Crumble tofu, sauté with garlic, ginger, veggies, season, and cook until dry.
Place 1 tsp filling on wrapper, wet edges, fold and pleat to seal.
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With your finger, rub the edges of the wrappers with water. Fold the dough over to create a half-moon shape.
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Mix 2 tbsp soy sauce, 1 tsp rice vinegar, and ½ tsp chili oil; serve!
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Crispy. Juicy. Irresistible. Serve hot with dipping sauce.
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Try mushrooms, spinach, or even kimchi for a flavor twist!
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