Prep 1 hr
Cook 10 mins
This one is really good, and just so happens to be vegan/vegetarian!
- 1 lb firm tofu
- 2 cups dried shiitake mushrooms
- 2 cups mung bean sprouts
- 3 green onions, chopped finely
- 1 ball bean thread noodles (fensi)
- 2 inches minced ginger
- 6 garlic cloves, chopped
- 2 tablespoons sesame oil
- 1 teaspoon salt
- 1 tablespoon soy sauce
- 100 dumpling wrappers (shui jiao pi)
- Boil water and revive the mushrooms by putting them in a capped container with the hot water. When they're revived, cut them into small strips.
- Soften the bean thread noodles with some hot water.
- Use the remaining hot water to blanch the mung bean sprouts.
- Cut up the tofu into small (7mm square) cubes.
- Mix all the ingredients in a large bowl, except for the wrappers. Optionally add a beaten egg to make it stick together better.
- Make the dumplings: put a small quantity of this mixture in dumpling wrappers, and then pinch the sides together, sometimes a little cold water will help them stay stick together.
- Boil a pot of water and throw small batches of the dumplings into the water. They're ready when they float. Scoop them out with a slotted spoon or strainer and then make another batch. Excess dumplings can be frozen.
Very good proportion of crunchy to chewy filling. Just the right amount of ginger-garlic-sesame too.
I did part of the batch with some celery too. No end to the variations!
I will say that jiaozi generally always float regardless if they are done. Just a matter of preference how tender/al dente the wrapper is cooked. Water below full boil too prevents 'blow-outs'