Yam And Basil Dumplings With Dipping Sauce

Squeeze the tofu block gently to remove some of the water, and dice it into small cubes. Pour over soy sauce and vinegar. Combine thoroughly and set aside to marinate. Alternatively, you can use marinated baked tofu from the store. The longer you marinate tofu, the more it will absorb the flavors of the marinade. For a stronger flavor, marinate it overnight and add some honey, garlic, and ginger to the marinade.
Bring a pot of water to a boil. Add diced sweet potatoes to pot and boil until cooked through, about three minutes. Drain and set aside.
On a flat non-stick surface (you can use parchment paper), assemble dumplings by placing a cube of tofu, a cube of sweet potato, a peanut, and a pinch each of fresh basil and chopped scallions. Bring the sides of the wrapper to the top-center over the filling, and twist them together to create a parcel. If the dough is not sticking together on the top, moisten your fingers with water and pinch firmly after twisting.
Boil a cup or two of water in a saucepan. Dip your fingers in olive oil and place dumplings into a steamer basket over the water, making sure to moisten the bottoms with oil so they do not stick to the steamer basket. Cover and steam for about five minutes, or until wrapper becomes somewhat translucent and is no longer very sticky.
In a skillet, heat a half inch of oil until it begins to smoke. Place dumplings in pan and fry until bottoms are nicely browned. Remove and drain on a paper towel.
Mix all ingredients together.