Chinese dumplings with tofu and mushrooms

Dumplings are one of the most versatile foods because the basic dough can be prepared with a wide variety of fillings and served in a variety of ways. Chinese dumplings, also known as dumplings, are traditionally served mainly on public holidays such as Chinese New Year and are now very popular internationally.

Dough for dumplings

210ml of water

300 grams of wheat flour

Cornstarch for rolling out the dough

Bring the water to the boil and gradually pour over the flour, using a spatula to mix. Allow the dough to cool to room temperature for about 15 minutes.

Once cool enough, knead the dough until it is smooth and homogeneous in texture. Cover the dough with a tea towel and let it rest while you prepare the filling.

Mushroom and tofu filling:

300 g firm tofu

200 grams of mushrooms

50 g white leek

20 g fresh ginger

1/2 bunch of chives

20 ml soy sauce

5 g cornstarch

5 grams of golden chlorella

5 grams of sugar

Salt pepper

Squeeze the tofu to extract the juice. Chop the mushrooms and slice the leeks.

Fry the sliced ​​leeks in sesame oil for 5 minutes to draw all the water out of the vegetables and soften them. Then put in a salad bowl.

In the same pan, fry the chopped mushrooms in sesame oil for 4-5 minutes to evaporate the water from the plants and get a dry mass. Then place in the same bowl as the leeks.

Peel and grate the ginger, finely chop the chives and crumble the tofu. Mix everything and add soy sauce, cornstarch, sugar, salt and pepper.

Forming and cooking the dumplings:

Divide the dough into 4 parts and roll each piece into a long sausage on a work surface sprinkled with cornstarch. Cut small pieces 3-4 cm long and shape into patties with your hands. Roll out into a disk with a rolling pin.

Brush the edge of a disc with a little water using a brush. Place a large tablespoon of the filling in the center of the disc, then fold in the edges, squeeze out the air and press firmly. Repeat this process until the filling is used up. Lay the ravioli out on a floured work surface.

In a frying pan, heat 30ml sunflower oil and fry the dumplings for 2-3 minutes. Make sure they don’t overlap or they may stick together.

As soon as the dumplings start to colour, pour in 50 ml of water and cover immediately. Cook for 5 minutes until there is no more water in the pan.

Then serve the dumplings hot with the sauce.

Sauce:

45 ml rice vinegar

30 ml light soy sauce

15 ml sesame oil

1/2 lime juice

3 g sriracha-like chilli paste

5 grams of golden chlorella

Mix all ingredients in a bowl.