Preparation time
less than 30 mins
Cooking time
less than 10 mins
Serves
Serves 2
Dietary
Vegetarian
By Ching-He Huang
From Saturday Kitchen
Ingredients
For the dumplings
- 50g/1¾oz smoked tofu, drained, rinsed in cold water and cut into cubes
- 40g/1½oz firm tofu, drained, rinsed in cold water and crumbled
- 60g/2¼oz Tenderstem broccoli, stems finely chopped and florets separated
- 2.5cm/1in fresh root ginger, peeled and grated
- 1 spring onion, trimmed and finely chopped
- ¼ tsp salt
- ½ vegetable stock cube, crumbled
- ½ tsp golden caster sugar
- ¼ tsp white pepper
- ½ tsp pure sesame oil
- ½ tsp sea salt
- 1 tbsp vegetarian mushroom stir-fry sauce (available in Asian supermarkets)
- 10 sheets shop-bought dumpling wrappers
To garnish
- 2 spring onions, sliced
- 1 red chillies, julienned
- 2 tbsp chopped fresh coriander leaves
Method
To make the dumplings, place both kinds of tofu in a large bowl along with the broccoli florets and stems, ginger and spring onion. Mix thoroughly until well combined. Add the rest of the dumpling ingredients, except the wrappers, and mix well.
Place a dumpling wrapper on your palm. Add 2 generous teaspoons of the vegetable mixture to the middle of the wrapper. Dip your finger in water and run it around the edges of the wrapper to wet them. Fold one half over the other and press the edges together to seal. If you want to make the dumplings more decorative, fold the ends. Repeat with the remaining wrappers and mixture.
Fill a large saucepan with water and bring to the boil. Gently drop the dumplings into the boiling water. Cook, stirring occasionally to prevent sticking, for 2–3 minutes, depending on the size. Transfer the dumplings using a slotted spoon to serving bowls. Garnish with the spring onions, chillies and coriander and serve.