Chinese dumplings with chinese cabbage

Dumplings:
1/2 pound firm tofu
1/2 cup finely shredded carrot
1/2 cup finely chopped chinese cabbage or bok choy
1/4 cup finely chopped water chestnuts
1/4 cup finely chopped scallions
2 cloves garlic, peeled and minced
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon salt
1 package potsticker, gyoza or wonton wrappers
2 tablespoons oil for frying the dumplings

Dipping Sauce:
4 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon rice vinegar
2 teaspoons ginger, minced
2 teaspoons fresh cilantro leaves, chopped, or chopped green onion

Combine the dipping sauce ingredients in a bowl and set aside.

Drain the tofu, cut into cubes and mash. Wash and prepare the vegetables. Combine the tofu with the remainder of the ingredients and seasonings.

Lay out one of the won ton wrappers in front of you. Dip your finger in the water and moisten the edges of the wrapper. Place a heaping teaspoon of filling in the middle of the wrapper. Fold the wrapper over the filling and pinch the edges to seal it shut. (You may want to use a cornstarch/water mixture to make this easier).

Heat 2 tablespoons oil in a large skillet or wok. When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute). Without turning the dumplings over, add 1/2 cup of water and cover. Cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absorbed.

Serve the potstickers with the browned side on top, drizzled with dipping sauce.