Spicy Sesame Tofu Wontons with Pomegranate Radicchio Slaw
Source: Kathy Fang, Fang Restaurant
Recipe Type: Salads | Seasons: Autumn, Winter
This recipe was demonstrated for CUESA’s Market to Table program on December 1, 2018.
Make sure to cook the dumplings right before you’re ready to eat, so they’re hot when you’re ready to plate them. The hot dumplings with the cold spicy slaw on top make for a nice contrast of textures and flavors.
Makes 12 wontons
INGREDIENTS
Wontons:
12 dumpling skins (round)
12 dumpling skins (round)
½ cup smashed medium tofu (Hodo recommended)
½ cup smashed medium tofu (Hodo recommended)
¼ cup finely minced celery
¼ cup finely minced Napa cabbage
1 teaspoon finely minced ginger
1 teaspoon toasted sesame oil
½ teaspoon salt
1 small pinch sugar
1 small pinch ground white pepper
Dressing
3 tablespoons sesame paste
2 tablespoons hot water
1 inch fresh ginger, peeled and thinly sliced
1 cup sesame oil
3 tablespoons apple cider vinegar
3 tablespoons agave
2 tablespoons soy sauce
1 small clove garlic
1 teaspoon sambal or sriracha
Garnish
⅔ cup sliced chicory (radicchio)
¼ cup sliced green onion
¼ cup pomegranate arils
chili oil, for drizzling
PREPARATION
To prepare the dumplings: Fill a small bowl with water. In a medium bowl, mix together all dumpling filling ingredients. Lay one dumpling skin out on a flat surface. Scoop a heaping teaspoon of filling and add it to the center of the dumpling. Fold the dumpling skin over into a half circle and seal the edges with water, using your hands to apply the water to the dumpling skin. Dab water to one edge of the half circle and bring the two edges together, placing the dry edge over the wet edge and pressing down to seal. Repeat with the rest of the dumpling skins and place the filled dumplings on a tray, covering with plastic wrap so they don’t dry out.
To prepare the dressing: To make it easier to liquefy the sesame paste, whisk in hot water to thin it out. Combine all ingredients, including liquefied sesame paste, in a blender. For a bolder taste, add a pinch of salt. Combine the radicchio, pomegranate arils, and green onions in a bowl. Add half of the dressing to the bowl and massage into the greens. Set the remaining dressing aside.
To cook the wontons: Bring a large pot of water to a boil. Carefully add the wontons without overcrowding the pot. Cook in separate batches if needed. Cook for 4-5 minutes per batch, or until the wontons start to float. Strain the wontons the same way you would strain any pasta.
To serve the wontons: Place wontons on a plate and drizzle with dressing. Top with radicchio slaw and drizzle with chili oil. Serve immediately.
