Asian Tofu Dumplings | Homemade & Spicy

For the dough, mix the plain wheat flour with cornstarch and a pinch of salt in a bowl. Carefully add about 120–130 ml of hot water and stir. Knead the dough thoroughly until it is smooth. Wrap in cling film and let rest for 30 minutes.

For the filling, crumble the tofu into fine pieces with your hands. Finely chop the yellow onion and spring onions. Press the garlic and peel and finely grate the ginger. Sauté the prepared ingredients in a pan with a little vegetable oil. Once they turn golden brown, add 1 tbsp of soy sauce, sauté briefly, and remove from heat. Stir the finely chopped coriander into the cooled mixture.

On a lightly floured (with starch) work surface, roll out the dough to about 1–2 mm thin. Cut out circles with a diameter of about 8 cm. Place a spoonful of the filling on each circle and firmly press the edges together to create the typical dumpling shape.