Delectable Dumplings with Avocado Wasabi Dip

Expecting some vegans at your New Years Bash? Don’t fret. This dish is loved by all.

Ingredients:
Won Ton papers (found in any health market)
2 ½ cups Shredded Carrot
2 ½  cups Shredded Purple Cabbage
1 Onion
1 ½ cup Tofu (drained of water – to see more on this, look at the bottom of the recipe)
1 ½  cup Crimini mushrooms
1 teaspoon of chili powder
Fresh ginger
1 tablespoon sesame oil
Canola oil

This is super easy, but it takes a few tries to get the folding of the won ton papers correct. Also, side note, add whatever you want, and as much of anything you want. You really can’t go wrong.

In a large bowl, combine shredded carrot (I chopped this up a little more because the shreds were too long), shredded cabbage, finely chopped onion, finely chopped tofu, chopped mushrooms, chili powder, grated ginger and 1 tablespoon of sesame oil. Mix together.

Clear a space, I used my cutting board, and lay out your won ton papers.
In the middle of a won ton paper put a small amount of filling, what appears to be about a tablespoon. Dip your fingers in water and wet the edges of the paper.  Fold into a triangle. Grab the edges and pinch extra hard making sure that the edges securely stick together. Now, take the two bottom corners and pinch them together, making them connect. You might need to use a little water. Heat up canola oil in a pan, preferably a wok, and set 5 won tons in the oil at a time. Make sure the heat is on low. Cook each side for 3-5 minutes, or until crispy and brown.

Serve as soon as possible.

Avocado-Wasabi Dip
Victoria, my roommate, also known as the Dip Master Flex, made a dip similar to a Vegan Planet recipe:

1 large ripe avocado, peeled and pitted (don’t be shy on the avocado!)
2 Tbsp fresh lemon juice
1 Tbsp chopped fresh cilantro
1 green onion, minced
1 Tbsp sesame oil
1 tsp Braggs (we used tamari sauce instead)
2 tsp wasabi powder
2/3 cup Vegainaise

** Drain your tofu, yo! Some people just cut up tofu, throw it in a pan, and serve with their stir fry or a salad or what not. Tofu right out of its package is usually soaked in tons of water, causing one to get overly bloated, and loosing the tofu’s texture.
To solve this problem and become a tofu pro:

You need:
A handful of clean dishtowels
A block of tofu

Fold a towel in half or in fourths, depending on its thickness
Lay the tofu on the towel
Double a towel again and place on top of the tofu
Now sqqqquuueeeeezzze.
Continue to do this until little water appears on the towels
You will be very surprised as to how much water comes out.