Tibetan momo dumplings

Ingredients

• 2-in. knob fresh ginger , peeled and coarsely chopped
• 3 garlic cloves , crushed
• 14-g pkg dried shiitake mushrooms , soaked in 1 cup boiling water until soft
• 2 cups loosely packed spinach
• 2 green onions , cut into 1-in. pieces
• 1/4 cup packed cilantro
• 1/2 454-g pkg firm tofu , patted dry
• 1/4 cup coarsely grated carrots
• 2 tbsp soy sauce
• 10-in. steamer basket
• 30 homemade dumpling wrappers , see below

Instructions

1. Add ginger and garlic to a food processor and whirl until puréed. Drain mushrooms and squeeze dry. add to ginger mixture and pulse 2 to 3 times. Add spinach, onions and cilantro. Whirl until finely chopped. Transfer mixture to a medium bowl and crumble in tofu. Stir in carrots and drizzle with soy. Use your hands to mix until combined. Set aside.
2. Fill a large pot with a rim slightly smaller than that of your steamer basket with about 5 cups of water (water should not touch bottom of steamer basket). Bring to a boil over medium-high. Line base of steamer basket with parchment. Spray parchment with vegetable oil.
3. Lay a dumpling wrapper in the palm of your hand. Scoop a heaping tbsp of tofu mixture onto the centre. Use thumb and index finger of other hand to bring edges of wrapper up around filling, pleating the wrapper at intervals while gathering edges together at the top and pinching them closed. Repeat with remaining wrappers and filling. Transfer to prepared steamer basket, keeping dumplings 1/2 in. apart. (they will expand during steaming.)
4. Position the basket over the boiling water. steam, covered with a tight-fitting lid (or foil), until dumplings are cooked through, 10 to 12 min. Transfer to a plate and cover with foil to keep warm. Repeat with remaining dumplings. Serve with Momo sauce.