Sumo Citrus Lunar New Year Prosperity Dumplings

Name: Sumo Citrus Lunar New Year Prosperity Dumplings
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Ingredients: ½ block extra firm tofu, pressed and crumbled or ½ pound minced chicken; 1 cup green cabbage, finely chopped; ½ cup mushrooms, finely chopped; 2 scallions, finely sliced; Zest of 1 Sumo Citrus; ½ Sumo Citrus, segmented and finely chopped; 2 tablespoons soy sauce; 1 teaspoon toasted sesame oil; ½ teaspoon sea salt; 24 round dumpling wrappers; Small bowl of water (for sealing edges); 1 tablespoon neutral oil (for pan-frying, optional); Juice of 1 Sumo Citrus; 1 tablespoon white miso paste; 1 tablespoon soy sauce; 1 teaspoon Sumo Citrus Chili Crisp Sauce (see recipe here); 1 teaspoon toasted sesame seeds; Sumo citrus segments; Scallions

Dumplings with minced chicken or tofu, cabbage, shiitake and Sumo Citrus, steamed or pan‑fried, served with a citrus‑miso‑soy dipping sauce.

Recipe Type

Appetizers
Mains

Time

Prep Time: 45 mins
Cook Time: 10 mins
Total Time: 55 mins

Size

Serves 4

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Ingredients

For the Dumpling Filling:

½ block extra firm tofu, pressed and crumbled or ½ pound minced chicken
1 cup green cabbage, finely chopped
½ cup mushrooms, finely chopped
2 scallions, finely sliced
Zest of 1 Sumo Citrus
½ Sumo Citrus, segmented and finely chopped
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
½ teaspoon sea salt

For the Dumpling Assembly:

24 round dumpling wrappers
Small bowl of water (for sealing edges)
1 tablespoon neutral oil (for pan-frying, optional)

For the Dipping Sauce:

Juice of 1 Sumo Citrus
1 tablespoon white miso paste
1 tablespoon soy sauce
1 teaspoon Sumo Citrus Chili Crisp Sauce (see recipe here)

For Garnish:

1 teaspoon toasted sesame seeds
Sumo citrus segments
Scallions

Instructions

In a dry skillet over medium heat, sauté the cabbage and mushrooms for 4 to 5 minutes until softened and moisture has evaporated. Transfer to a bowl.
If using tofu, crumble it finely with your hands. If using minced chicken, cook it in the same skillet for 4 to 6 minutes until it is no longer pink, breaking it up into small pieces.
Add the tofu or cooked chicken to the cabbage mixture, then stir in chopped scallions, Sumo Citrus zest, chopped citrus segments, soy sauce, sesame oil, and salt. Mix thoroughly.
To assemble, lay a dumpling wrapper in your hand. Place a small spoonful of filling in the center. Dip your finger in water and run it around the edge of the wrapper. Fold in half and press the edges to seal, creating pleats if you like.
Repeat with remaining wrappers and filling.

To steam:

Place dumplings in a parchment-lined steamer basket and steam over boiling water for 6 to 8 minutes.

To pan-fry:

Heat 1 tablespoon neutral oil in a skillet over medium heat. Add dumplings and cook 2 minutes until golden underneath. Add ¼ cup water, cover, and steam 4 to 5 minutes until the water evaporates.

For the dipping sauce:

Whisk together Sumo Citrus juice, miso paste, soy sauce, and a spoonful of chili crisp until emulsified.
Serve dumplings warm with dipping sauce. Garnish with scallions, sesame seeds, and fresh citrus segments just before serving.
Store in an airtight container in the refrigerator for up to 4 days.