½ lb (225 g) white mushrooms, sliced

2 tbsp (30 ml) vegetable oil

1 tbsp fresh ginger, chopped

1 shallot, chopped

½ lb (225 g) firm tofu, diced

1 tbsp (15 ml) hoisin sauce

1 tbsp (15 ml) soy sauce

1 tsp curry powder

30 frozen pot sticker (round) dumpling wrappers, thawed (see note)

Roasted peanuts, finely chopped, for serving

In a large non-stick skillet over medium-high heat, brown the mushrooms in the oil. Add the ginger and shallot. Cook for 2 minutes.

In a food processor, finely chop the mushroom mixture, tofu, hoisin, soy sauce and curry powder. Do not purée.

On a work surface, lay out a few dumpling wrappers. Place 1 tbsp of the filling in the centre of each wrapper leaving a ¼-inch (5 mm) border all the way around. Moisten the border with water and fold the wrapper over to form a half-moon. Press the dough around the filling to seal. Repeat with the remaining wrappers and filling.

In a large, lightly oiled non-stick skillet, place half the dumplings at a time. Fill the skillet with enough water to just cover the bottoms of the dumplings. Cover the skillet and bring to a boil. Cook for 5 minutes. Remove the lid and cook another 5 minutes, turning the dumplings over a few times, until the water has completely evaporated and the dumplings are lightly golden on both sides.

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