Chinese Chive Dumplings with Crispy Chewy Crust
Ingredients
Filling
- 1/2 - 3/4 lb Chinese chive
- 8oz 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
Place flour and salt in a mixing bowl, gradually pour in boiling water while stirring continuously, then add cold water and knead into a soft dough; let rest for 30 minutes, covered
Place chopped chive, mung bean thread, and mashed tofu in a bowl; season with toasted sesame oil, salt, sugar, and white pepper, adjusting to taste
Dust countertop with flour, divide dough into 9 pieces, flatten each piece, roll into a circular disk with the middle slightly thicker than the sides, fill with filling, and pleat to seal by pinching the sides
Heat a non-stick or cast iron pan with a drizzle of oil, toast pockets until golden brown on all sides over low-medium heat with the pan covered; serve warm with sambal oelek
