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Dumpling Dip

This creamy garlic- and ginger-packed dip was inspired by tofu and kale dumpling filling. It's absolutely best served on fresh, fluffy baos with slices of avocado and fresh herbs.

Ingredients

  • ½ tablespoon sesame oil
  • 1 medium onion about 2 scant cups, chopped
  • 5-6 garlic cloves minced
  • 2- inch piece fresh ginger peeled and sliced
  • 1 16- oz package soft or firm tofu
  • 1-3 tablespoons miso see note
  • 1 tablespoon rice vinegar or lemon juice
  • 2 teaspoons soy sauce
  • ¼ teaspoon pepper
  • 2-3 cups kale chopped

  • 5 green onions sliced
  • 2 tablespoons black or white sesame seeds
  • Sliced avocado extra sesame seeds, and fresh basil for serving (optional)

  • For the baos I used this recipe

Instructions

  • Preheat the oven to 350 degrees F.
  • Heat the oil in a pan over medium heat. Once oil is hot, add the onion and cook until onions are softened and starting to brown. Add the garlic and ginger and cook for another minute or two before removing from heat.
  • Add the onion mixture and tofu to a blender and blend until smooth. Add the miso, rice vinegar, soy sauce and pepper and blend again until combined. Add the kale and pulse until the kale is finely chopped and dispersed throughout the mixture.
  • Pour mixture into an 8x8-inch pan and scatter with green onions and sesame seeds.
  • Bake for about 20 minutes, or until top begins to brown.
  • Serve dip on steamed buns with toppings of choice.

Notes

A lot of the measurements listed here should be adjusted according to your tastes. If you love garlic, add more! The first time I made this, I added 3 tablespoons of miso AND a splash of soysauce and it was quite salty. The second time, I cut down the miso to 1 tablespoon and it wasn't quite the same. You can taste the dip before adding the kale and season according to your preference. If the dip seems bland to you, keep in mind that the flavor blooms after being baked. It seems to blossom even more after it's chilled a bit in the fridge.
If you, like me, tend to avoid garlic like the plague because of the dreaded garlic-breathing dragon breath, know that this dip mellows out enormously after the first day.

Did you try this recipe?

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