Crispy Chinese Chive Dumplings with Filling
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 the chopped chives, mung bean thread, and mashed tofu in a bowl, then season with toasted sesame oil, salt, sugar, and white pepper and mix well.
Place flour and a pinch of salt in a mixing bowl, then gradually pour in boiling water while stirring continuously using a spatula or chopsticks.
Add cold water and knead the mixture into a soft dough, then cover and let rest for 30 minutes.
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, keeping the center slightly thicker than the sides.
Fill each dough disk with the filling mixture and pleat to seal by pinching the edges.
Heat a non-stick or cast iron pan with a drizzle of oil over low-medium heat, add the pockets, cover, and cook until golden brown on all sides.
Serve warm with sambal oelek.
