vegetable dumplings

INGREDIENTS

• 1/2 pound firm tofu
• 1/2 cup coarsely grated carrots
• 1/2 cup shredded Napa cabbage
• 2 tablespoons finely chopped red pepper
• 2 tablespoons finely chopped scallions
• 2 teaspoons finely minced fresh ginger
• 1 tablespoon chopped cilantro leaves
• 2 minced cloves garlic (Deb addition)
• 1 tablespoon soy sauce
• 1 tablespoon hoisin sauce
• 2 teaspoons toasted sesame oil (I replace 1 teaspoon with hot sesame oil — delicious)
• 1 egg, lightly beaten
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 35 to 40 small wonton wrappers
• 1/3 cup chicken stock or water
• 1/4 cup soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon dark sesame oil or 1/2 tablespoon dark, 1/2 tablespoon hot sesame oil
• 1 small clove garlic, minced (optional)
• 1 (1/2-inch-thick) slice peeled fresh ginger
• 1/4 cup Asian sesame paste or smooth peanut butter
• 3 tablespoons Asian sesame oil
• 1/4 cup rice vinegar (not seasoned)
• 1 1/2 tablespoons sugar
• 2 tablespoons water
• 1 teaspoon Asian chile paste with garlic*
• 1/2 teaspoon salt