Indonesian Stuffed Tofu and Cabbage Dumplings
Ingredients
- Fried tofu as needed
- Whole cabbage as needed
- 10 tablespoons tapioca flour
- 5 tablespoons wheat flour
- 3 cloves garlic, minced
- 1/4 teaspoon ground pepper
- 1/4 teaspoon powdered stock
- 1 teaspoon salt
- Spring onion as needed, sliced
- 200 ml hot water
Preparation
Open the cabbage leaves, boil briefly until wilted, then drain.
Mix all ingredients except tofu and cabbage, add water little by little while stirring with a spoon until the dough is somewhat soft but not liquid and not dense, then divide the dough into two parts: half for stuffing tofu and half for stuffing cabbage.
Cut the fried tofu and stuff it with the dough until all is used, for the cabbage siomay take a cabbage leaf, add a little dough, and roll it freely.
Steam the stuffed tofu and siomay until cooked, then remove and serve with pecel sauce, soy sauce, and chili sauce.
Tips
This dish is easy to make and budget-friendly, perfect as a snack.
Serve with pecel sauce for an authentic flavor, and adjust seasonings to taste.
