Tofu Dumplings

Dumpling is a kind of ordinary Chinese food with a long history, which is very popular among Chinese people. The tofu dumplings are rich in nutrients, and the steamed cooking method ensures less loss of nutrients and has a good taste.

How to make tofu dumplings

INGREDIENTS

• 300g vegetables, minced
• 1/4 package soft tofu, drained and cut into 1/4 cubes
• 150g pork, minced
• 1/2 green onion, chopped
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 tablespoons ginger, minced
• 1 teaspoon chicken essence
• 1 tablespoon soy sauce
• 2 tablespoons light soy sauce
• 2 tablespoons oyster sauce
• 300g flour
• 10 black fungus(Soak the black fungus in water for 3-4 hours in advance)
• 1/2 teaspoon sugar
• 150g water
• 50g vermicelli, cooked and minced
• 1 teaspoon sesame oil

 INSTRUCTIONS

1. Heat vegetable oil in a wok until smoked. Mix the light soy sauce, oyster sauce, green onion, ginger, pork and the hot oil in a large bowl.

2. Add tofu, black fungus, vegetables, salt, sugar, sesame oil, and chicken essence in the bowl and mix well with the pork mixture to make the dumpling filling.

3. Add flour in a large bowl. Slowly pour the water into the flour and mix them with a spoon. Transfer the dough to the working surface and knead it until the surface becomes smooth. Let the dough rest for about 30 minutes.

4. Divide the dough into 12 to 14 grams small doughs evenly and press it to a round disc.

5. Scoop about 1 tablespoon of dumpling filling and place it in the center of the wrapper. And make the wrapper completely wrap the filling into a dumpling.

6. Put the tofu dumplings in the steamer. Steam it for about 9 minutes. Turn off the fire and keep warm for 5 minutes. Transfer it on a plate. Serve.

Print Recipe

5 from 5 votes

Tofu Dumplings

The tofu dumplings are rich in nutrients, and the steamed cooking method ensures less loss of nutrients and has a good taste.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Main Course

Cuisine: Chinese

Keyword: Tofu Dumplings

Servings: 3

Calories: 390kcal

Ingredients

• 300g vegetables minced
• 1/4 package soft tofu drained and cut into 1/4 cubes
• 150g pork minced
• 1/2 green onion chopped
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 tablespoons ginger minced
• 1 teaspoon chicken essence
• 1 tablespoon soy sauce
• 2 tablespoons light soy sauce
• 2 tablespoons oyster sauce
• 300g flour
• 10 black fungus Soak the black fungus in water for 3-4 hours in advance
• 1/2 teaspoon sugar
• 150g water
• 50g vermicelli cooked and minced
• 1 teaspoon sesame oil

Instructions

• Heat vegetable oil in a wok until smoked. Mix the light soy sauce, oyster sauce, green onion, ginger, pork and the hot oil in a large bowl.
• Add tofu, black fungus, vegetables, salt, sugar, sesame oil, and chicken essence in the bowl and mix well with the pork mixture to make the dumpling filling.
• Add flour in a large bowl. Slowly pour the water into the flour and mix them with a spoon. Transfer the dough to the working surface and knead it until the surface becomes smooth. Let the dough rest for about 30 minutes.
• Divide the dough into 12 to 14 grams small doughs evenly and press it to a round disc.
• Scoop about 1 tablespoon of dumpling filling and place it in the center of the wrapper. And make the wrapper completely wrap the filling into a dumpling.
• Put the tofu dumplings in the steamer. Steam it for about 9 minutes. Turn off the fire and keep warm for 5 minutes. Transfer it on a plate. Serve.