1. Prepare the dumplings. Place a paper towel on a plate and top with tofu block. Top tofu with another paper towel and place a heavy object on top of the paper towel for 10 minutes to press out water from the tofu.

2. In a large bowl, lightly whisk egg white. Stir in ginger, garlic, scallions, soy sauce, sesame oil, cornstarch, five spice powder, and cilantro. Finely dice tofu and add to bowl along with shiitake mushrooms. Mix until all the tofu and mushrooms are covered in sauce.

3. Working with about 6 wonton wrappers at a time, use your fingertips to wet edges of each wrapper. Place 1 teaspoon tofu filling in the center of each wrapper. Gather wrappers up around filling and press the top sides together. The dumpling does not need to be fully enclosed at the top. Continue to fill wrappers until tofu filling is used up.

4. In a large pot, heat 1 to 1 1/2 cups water to just boiling over medium heat; water should not touch bottom of steamer. Line your steamer of choice with lettuce leaves or parchment paper and place in pot. Arrange dumplings in a single layer without touching each other, cover pot, and steam, working in batches if necessary, for 7 minutes.

5. While dumplings steam, prepare the dipping sauce. In a small bowl, whisk together lime juice, honey, soy sauce, chili flakes, and sesame seeds. Serve dumplings warm or at room temperature with dipping sauce on the side.

Source: Hannaford fresh Magazine, September - October 2011 - By Mathew Kadey, RS, RD