📖 Instructions

1. First, prepare the tofu filling: Press the firm tofu to remove excess water. Crumble it into a large bowl. Add the edamame, finely minced garlic, grated ginger, soy sauce, sesame oil, and cornstarch. Gently mix everything until well combined. Make sure not to overmix, as this can make the tofu mushy. Let the mixture sit for about 10-15 minutes to allow the flavors to meld together. This is a crucial step, trust me on this one!
2. Next, assemble the dumplings: If using a dumpling wrapper, place a spoonful of the tofu mixture in the center of each wrapper. Moisten the edges of the wrapper with water. Fold the wrapper over the filling, pinching the edges tightly to seal. If using a dumpling press, follow the manufacturer's instructions. This part can be a little tricky at first, but don't be discouraged! With a little practice, you'll get the hang of it. I definitely messed up my first few attempts—it's all part of the process!
3. Now it's time to steam: Fill a large pot with about an inch of water. Bring the water to a boil. Place the dumplings in a steamer basket. Make sure the dumplings aren't overcrowded in the basket to allow for even steaming. Cover the pot and steam for approximately 12-15 minutes, or until the dumplings are heated through and the wrappers are tender. You can check for doneness by gently pressing on a dumpling; it should feel firm but not hard. If the dumplings are sticking to the steamer basket, consider lightly greasing the basket with some oil beforehand.
4. Finally, prepare the ponzu sauce (if you're not using store-bought): In a small bowl, whisk together the ponzu sauce, rice vinegar, and a pinch of sesame seeds. You can adjust the amount of rice vinegar to your taste. Taste and adjust seasoning as needed. Once the dumplings are cooked, remove them from the steamer basket and serve immediately with the ponzu sauce. Garnish with fresh herbs, like cilantro or green onions, if desired. And there you have it—your delicious, homemade tofu and edamame dumplings! Enjoy!