Mushroom Tofu Jiaozi (Chinese Dumplings)

This one is really good, and just so happens to be vegan/vegetarian!

Ready In:
1hr 10mins
Serves:
Yields:
Units:

ingredients

directions

  • 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.
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"This one is really good, and just so happens to be vegan/vegetarian!"
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  1. 818424
    Very good proportion of crunchy to chewy filling. Just the right amount of ginger-garlic-sesame too.<br/><br/>I did part of the batch with some celery too. No end to the variations!<br/><br/>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'
    Reply
  2. Spicy Little Sister
    This one is really good, and just so happens to be vegan/vegetarian!
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