RECIPE - HOW TO MAKE MUSHROOM & TOFU DUMPLINGS 🥟
Series: Master Cheffing
Techniques: Frying, Street Food
2 Portions
Difficulty: Home Chef
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Ingredients
Dumpling Dough
150g (1 cups) of plain flour
90mL (1/3 cups) boiling water
1/3 tsp salt
Dumpling Mix
1/2 head (200g) shredded Napa cabbage (Chinese leaf)
1 tbsp salt, divided
2 tablespoons (25g) vegetable oil, divided
1 box (200g) diced shiitake/chestnut mushrooms
1 teaspoon finely minced garlic
1/4 teaspoon white or black pepper
½ box (150g) silken tofu
3 spring onions sliced
1 tablespoon soy sauce
1 1/2 teaspoons sesame oil
1 1/2 teaspoons sugar
1/4 teaspoon finely minced fresh ginger
Dipping Sauce
25ml Chinese black vinegar /Rice Vinegar
25ml Chiu Chow Chilli Oil / Chilli Crisp Oil – I’ll be posting the chilli oil recipe on my Instagram.
Ginger Shredded
Pre-prep
1. Slice cabbage thinly and marinate in 1 tbsp of salt.
2. Slice spring onion
3. Dice mushrooms
4. Mince ginger and garlic
Method
1. Boil water, mix salt and flour and add water and slowly mix until all incorporated. Knead for 10 mins or until smooth, cover and leave to rest for 10-20 mins
2. Sauté mushrooms in oil until cooked in large frying pan
3. Squeeze out the cabbage from the excess water and mix with mushrooms, pepper, tofu, garlic, ginger, spring onion, sesame oil and sugar.
4. Roll out the dough into a large sausage and keep the majority of. dough in bowl covered. Cut of small discs from the dough sausage and roll out to 30cm round discs. Using a rolling pin roll out the edges to make the wrapper thinner at the edges and thicker in the middle.
5. Fold the dumpling adding a small tbsp of filling to the middle of the wrapper.
6. Fold one side directly over the filling and pressing down to get a half circle.
7. You need to make 3 consecutive folds on each side of the first press making 6 pleats in total and pushing this in to make a half moon shape. If you don’t understand this method make sure to join the cook along and I can walk you through it live
8. Heat a large frying pan with 1 tbsp of oil and cook the dumplings on the base until golden brown.
9. Add water to a ¼ way up the dumpling and add a lid
10. Cook until the water has absorbed about 10 mins and the filling is completely hot.
11. Mix all the ingredients for the dipping sauce and munch!
I really appreciate you joining and I'd love to see your dish make sure you tag @ChefPhilli #PrettyDirtyFood
