Buy all ingredients right below the recipe
Ingredients
- 150 g of wheat flour
- 1 pinch of sea salt
- 20 g of cornstarch
- 200 g of natural tofu
- 1 carrot
- 2 leaves of white cabbage
- 80 g of shiitake mushrooms
- 1 spring onion
- 30 ml of soy sauce
- 30 ml of rapeseed oil
- 2 cloves of garlic
- 15 ml of sesame oil
- 80 ml of boiling water
Method
- 1Dough preparation: Mix the wheat flour with salt, form a well in the center, and pour in the boiling water (80 ml). Stir into a sticky mass, then knead into a smooth and non-sticky dough. Wrap in cling film and refrigerate for 30 minutes.
- 2Prepare the filling: Thoroughly press the water out of the tofu, pat dry with kitchen paper, and crumble into small pieces. Cut the cabbage along with the shiitake mushrooms into small pieces. Grate the carrot coarsely and slice the spring onion into fine rings.
- 3Sauté the filling: Heat a pan and add oil. Lightly sauté the crumbled tofu in the hot oil, stirring occasionally. Add the chopped cabbage, shiitake mushrooms, and grated carrot and continue to fry for a few minutes. Then add the spring onion and pressed garlic, stir, and heat for another minute. Finally, stir in the soy sauce and let cool.
- 4Shaping the dumplings: Roll out the rested dough very thinly (approx. 1 mm) on a surface dusted with cornstarch. Cut out circles with a diameter of 9–10 cm using a cookie cutter. Place a small amount of filling in the center, moisten the edges with water, fold in half, and create pleats towards the center. Press the edges firmly together.
- 5Frying: Heat a non-stick pan with rapeseed oil. Fry the dumplings sharply until golden brown on one side (3–4 minutes). Add 80 ml of water, cover with a lid, and steam for 4 minutes.
- 6Finishing: Remove the lid and let the water evaporate. Add the sesame oil and continue to fry for a few minutes until the dumplings are crispy. Do not turn them during this time. Serve with your favorite sauce.
