1 block extra firm tofu drained and cut into 1 inch cubes
1/2 lb lean sausage
2 tbsp soy sauce
1 tbsp sherry
A quarter-sized slice of ginger chopped fine
3 scallions in fine slices
1/2 of a small beaten egg
1 tbsp of soy sauce for brushing
Mix all the ingredients except the tofu cubes together in a Ziploc bag. Close the bag and massage the ingredients together. Cut a slit in each cube, being careful not to cut all the way through, and fill with a small spoonful of filling. Place in a bamboo steamer in a single layer, brush with soy sauce and steam for about 20-30 minutes (I sometimes steam my dumplings on top of the pot I am cooking my rice in). Serve with a sauce made of 1/4 cup soy sauce with Chili-garlic sauce added to taste.
1/2 lb lean sausage
2 tbsp soy sauce
1 tbsp sherry
A quarter-sized slice of ginger chopped fine
3 scallions in fine slices
1/2 of a small beaten egg
1 tbsp of soy sauce for brushing
Mix all the ingredients except the tofu cubes together in a Ziploc bag. Close the bag and massage the ingredients together. Cut a slit in each cube, being careful not to cut all the way through, and fill with a small spoonful of filling. Place in a bamboo steamer in a single layer, brush with soy sauce and steam for about 20-30 minutes (I sometimes steam my dumplings on top of the pot I am cooking my rice in). Serve with a sauce made of 1/4 cup soy sauce with Chili-garlic sauce added to taste.
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