Vegan Tofu and Mushroom Dumplings
Ingredients
Dough
- 2 1/4 cups (310g) all-purpose flour
- 3/4 cup + 1 tbsp warm water
- 3/4 tsp salt
Filling
- 1 400g block extra firm tofu
- 150g fresh mushrooms (I used oyster mushrooms), dried or canned would work too
- 1 medium carrot (100g)
- 25g chinese chives or spring onion, chopped (makes 1/4 cup)
- 1/2 tsp salt, or to taste
- 1 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tbsp sesame oil
- 1/4 tsp chinese five spice (optional)
- 2.5 tbsp cornstarch
For cooking
- 1 cup water, divided into 1/4 cup water for each batch
- 4 tbsp canola oil or other neutral oil, divided into 1 tbsp for each batch
Preparation
Add 2 1/4 cups of all-purpose flour and salt into a mixing bowl. Mix well. Create a well in the center and pour in the warm water. Use a spatula or chopsticks to mix until dough forms, then knead with hands until smooth and not sticky. Shape into a ball, cover with a damp towel, and let rest for at least 20 minutes.
Prepare the filling by mixing all filling ingredients together until well combined.
Divide the dough into small pieces and roll out into thin wrappers.
Assemble the dumplings by placing a portion of filling in each wrapper and folding to seal.
For cooking, heat oil in a pan over medium heat. Add dumplings in batches, pour in water, cover, and cook until water evaporates, then crisp the bottoms.
