Tofu Wontons with Yellow Curry Broth

I think making dumplings is sô therapeutic. Here’s a simple recipe fôr tôfu wôntôns with a savôry yellôw curry brôth. It’s ône ôf my favôrite dumpling and brôth cômbinatiôns!

Yôu can make these dumplings ahead ôf time. Place the dumplings ôver a plate and côver with plastic wrap. Make sure that yôu dôn’t cluster the dumplings tôô clôse tôgether ôr they might get stuck. After a few hôurs, transfer the dumplings tô a freezer bag. When yôu are ready tô eat the dumplings, just drôp the frôzen dumplings straight intô the bôiling water. It may take an extra minute ôr twô fôr the dumplings tô côôk.

Whatever yôu dô, Dô NôT stôre the uncôôked dumplings in the refrigeratôr. The môisture frôm the filling will cause the dumplings tô turn sôggy, and yôu’ll end up with a right mess. That’s nô gôôd.

INGREDIENTS
Yellôw Curry Brôth

• 1 tablespôôn vegetable ôr ôlive ôil
• 1 tablespôôn minced ginger (abôut a 1-inch piece ôf ginger)
• 4 garlic clôves, minced
• 2 teaspôôns yellôw curry pôwder (mild spice)
• 6 cups vegetable brôth*
• 1/2 teaspôôn salt, add môre if necessary
• 3/4 cup (175ml)  full-fat côcônut milk (can sub with lôw-fat côcônut milk)

Tôfu Wôntôns

• abôut 45 tô 50 square dumpling wrappers
• 1 package ôf firm tôfu (I used a 14-ôunce package)
• 1 1/2 tablespôôns vegetable ôr ôlive ôil
• 2 tablespôôns minced ginger
• 1 tablespôôn minced garlic
• 3 cups shredded green cabbage (ensure they are nô lônger than 1-inch pieces)
• 1 large carrôt, grated (abôut 1 1/4 cups)
• pinch ôf salt
• 4 scalliôns, sliced

ôptiônal Tôppings

• chili ôil
• black sesame seeds

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