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And one egg, lightly beaten. This is just to bring the mixture together and keep it from falling apart inside the wrapper.

Now we need to bring this together, but unlike our previous filling, we don't want to squish this one up or else the tofu will fall apart, so lightly stir.

So, we'll remove another skin from our little safety spot, but instead of only wetting two sides, this time we will wet all four edges of the skin.

About half a teaspoon of the tofu filling goes in the middle. Pull two of the opposing corners together, and the other two corners together, squeezing out the air and creating four seams. That's it.

Our tofu dumplings are complete, but we still have one pre-skinning maneuver to accomplish, and that is we've got to lube up these pie tins, or they will definitely stick to those wonton sticks.