Tofu Dumplings

Servings
30 pcs
Prep
35 m
Cook
15 m

Recipe By: Chef Ha Nguyen

Tofu and Chive Dumplings

These hargao dumplings are a plant-based version of har gao. We can make this with firm tofu, mushrooms and spring onion. Get your yum char today at home. To make these dumpling taste great, you can saute some spinach and or cabbage to add into the mixture. Make sure to squeeze out any excess liquid.

Ingredients

120 g Firm Tofu -crumble then squeeze liquid out
1 pcs Shitake mushroom soaked >1 hour, diced small
1 pcs Spring onion diced
1 table spoon Soy
1 teaspoon Sesame oil
-- -- -----FOR THE DOUGH--------
100 g Wheat flour
65 g Tapioca flour
1/5 teaspoon Sugar
1 teaspoon Salt
200 ml Water
1 tablespoon Vegetable oil
65 g Corn flour

Directions

1

Remove any moisture using kitchen towel until it is dry. Add diced shitake mushroom, spring onion, soy, sesame oil. Mix well and leave them in the fridge till you are ready.
2

Combine Wheat flour, Tapioca Flour, Cornflour, Sugar and Salt in a medium bowl. Add 200g of hot boiling water use a fork and mix them quickly then cover the bowl for 3-4 minutes for the flour mixture to cook.
3

Now you can add a teaspoon of oil and start to knead until it is smooth. Cover the dough with damp towel or glas wrap.
4

You will cut the dough into 24 pieces. First, roll the dough into a long sausage about 60cm. Then cut it into 8 equal small sausages. Then cut each small sausage into small square pieces. Cover the dough so they are not dry out!
5

Work quickly by using a roller to roll the dough into 10-12 cm wrapper. Do not stuck them on top of each other. Place a teaspoon of filling on each wrapper.
6

Fold the dumpling into half moon shape. Make sure it cover all the edges. Bring the pointy end together to create a hat dumpling. If they will dry out a bit, we will need a little water around the edge to seal the dumpling. Keep making them till you finish with the fillings and the dough.