Mushroom Tofu Jiaozi (Chinese Dumplings)

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READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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