Prepare an ice bath. Wash the sprouts and boil in hot water for about 5 minutes. Remove and transfer to ice bath.
Using a kitchen towel, squeeze all the water out from the sprouts. Run the knife through for a coarse chop. *
Similarly, squeeze all the water out from the tofu and crumble into small pieces.*
In a large bowl, combine all the ingredients together. Mix well!
Place a wonton skin in the palm of your hand. Brush the edges of the skin with water. Place a spoonful of filling in the middle. DO NOT OVERSTUFF!
Fold skin in half over the filling and press the edges together FIRMLY to seal!
Repeat with rest of skins.
Pour 2 Tbs of EVOO into a medium-sized skillet over med-high heat. Cook about 8 dumplings at a time, approx 3 minutes on each side or until browned.
Pour about 3 Tbs of water to skillet and cover with a lid immediately as oil will spatter **
Cook for additional 2 min.
Enjoy! Don't forget the dipping sauce!
* Be sure to squeeze out as much water as possible! This helps maintain a compact filling as well as reduce splatter from excess water hitting the oil.
** Pan frying the dumplings allows for crispy skin while the addition of water steams the filling. Also by using this method, less oil will be needed.