Crispy Chinese Chive Dumplings
Ingredients
Filling
- 1/2 - 3/4 lb Chinese chive
- 8 oz firm tofu
- 1 bundle mung bean thread
- 1 tablespoon toasted sesame oil
- 1 1/2 teaspoons salt
- 1 teaspoon organic sugar
- a few shakes of white pepper
Dough
- 2 3/4 cups all purpose flour
- 1/2 cup hot boiling water
- 1/4 cup cold water
- pinch of salt
Preparation
Clean, drain, and finely chop the Chinese chives.
Soften the mung bean thread in hot water and cut into fine shreds.
Mash the firm tofu, pan-fry it, and season with salt and white pepper.
Place flour and salt in a mixing bowl and gradually pour in boiling water while stirring continuously with a spatula or chopsticks.
Add cold water and knead into a soft dough, then cover and let rest for 30 minutes.
In a bowl, combine the chopped Chinese chives, softened mung bean thread, and mashed tofu.
Season the mixture with toasted sesame oil, salt, sugar, and white pepper, adjusting to taste.
Dust the countertop with flour and divide the dough into 9 pieces.
Flatten each piece and roll into a circular disk with a thicker center.
Fill each disk with the filling mixture and pleat the edges to seal.
Heat a non-stick or cast iron pan with a drizzle of oil over low to medium heat.
Cook the pockets until golden brown on all sides, covered, and serve warm with sambal oelek.
