Asian Dumpling Soup with Tofu | Warming & Aromatic

For the dumpling dough, mix the smooth wheat flour with the cornstarch and a pinch of fine salt in a bowl. Gradually stir in approx. 80 ml of lukewarm water and knead into a smooth, supple dough. Shape the dough into a ball, cover, and let it rest for about 20 minutes.

For the vegetarian filling, press the plain tofu well with paper towels and crumble it finely with a fork. Clean the shiitake mushrooms and finely chop them. Finely grate the garlic and the peeled ginger. Cut the white part of the spring onions into wafer-thin rings (set aside the greens for garnishing later).

Heat 1 tsp sesame oil in a pan and saute the chopped shiitake mushrooms for 2 minutes. Remove from the heat and combine in a bowl with the crumbled tofu, garlic, half of the ginger, spring onion rings, 1 tbsp soy sauce, and a little pepper and salt until a pliable filling forms.