Crispy Chinese Chive Dumplings
Ingredients
Filling
- 1/2 to 3/4 pound Chinese chives
- 8 ounces 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 threads 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, then gradually pour in boiling water while stirring continuously with a spatula or chopsticks.
Continue adding cold water and knead into a soft dough, then cover and let rest for 30 minutes.
Meanwhile, in a bowl, combine the chopped chives, softened mung bean threads, and prepared tofu. Season with toasted sesame oil, salt, sugar, and white pepper to taste.
Dust the countertop with flour and divide the dough into 9 pieces. Flatten each piece with your palm and roll it into a circular disk with the middle slightly thicker than the sides. Fill each disk with the filling mixture and pleat to seal by pinching the edges.
In a heated non-stick or cast iron pan with a drizzle of oil, cook the pockets over low to medium heat until golden brown on all sides, with the pan covered. Serve warm with sambal oelek.
