RECIPES

DIRECTIONS:

1. Heat a large skillet on medium-high heat then add the cooking oil. 
2. Stir fry the finely diced shiitake mushrooms in the cooking oil for 5-8 minutes.
3. Next, add the crumbled tofu and stir fry for 5 minutes. 
4. Add the finely chopped carrot, cabbage and ginger. Stir fry and cook for 10 minutes.
5. Season the mixture with soy sauce, and about 1 Tablespoon of the Ty Ling™ Orange Ginger Glaze. Stir to combine then remove from the heat and allow to cool completely.
6. Bring a small pot of water to a boil then add the chives and cook for 2 minutes. Drain and rinse the chives under cold water, set aside.
7. To make the dumplings, place a dumping wrapper into the palm of your hand then add a small spoon of filling. Gently close the wrapper then use a chive to tie it closed. Repeat until all of the filling has been used up. 
8. Add about 2 cups of water to a large skillet and bring to a simmer. Next, add bamboo steamer lined with parchment and add the dumplings in the steamer, about 1 inch apart. You will steam the dumplings in batches. Add the top of the bamboo steamer then steam for 3-4 minutes.
9. Serve the money bags dumplings with Ty Ling Orange Ginger Glaze.