Veggie Spring Roll

When we went to Hong Kong we took a cooking class and we made these amazing dumplings but these are a little bit different, it has tofu, instead of pork! These are amazing and the filling will blow you away! Where'd you go? Come back it didn't mean to blow you away that much!
Ingredients
300g Extra Firm Tofu (drained)
1/4 cup Mushrooms (diced)
1/2 cup Corn (fresh, frozen or canned)
1/4 cup carrots (shredded)
1.4 cup Spring Onion (diced)
1/4 cup Coriander (fresh, diced)
Dumpling or Wonton Wrappers

Marinade
1/2 teaspoon Salt
1/2 tablespoon Shaoxing Wine
1 tablespoon Sesame Oil
1 1/2 tablespoon Soy Sauce
2 tablespoon Cornstarch
2 tablespoon Water
Sesame oil (you could also use peanut or vegetable oil)

Directions
Mix the marinade in a medium bowl. Add the tofu while you dice and shred the remaining ingredients. Combine all ingredients and stir well.

If using 6" Wonton Wrappers, place about 2 Tbls of filling in center of wrapper and roll, tucking in the edges. Use a small bowl of water to wet the edges of the wrapper before rolling.

If using Dumpling Wrappers, put a teaspoon of filling in the center then fold across to make a triangle. Be sure to wet the edges before folding. I will often fold the points into the center to make a rectangle, but not sure how to describe this technique.

Heat a couple Tablespoons of oil in a nonstick skillet on medium high heat. Once oil is hot, place the dumplings seam side down in the pan. put in 1/4 cup water and put a tight fitting lid on the pot to allow the dumplings to steam. After 2-3 minutes remove the lid and allow the dumplings to brown on the bottom (do not move them around). Remove from the pan and place on a wire rack to cool and the oil to drain off. 

Serve with a blend of soy sauce and Sriracha! 

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