TOFU AND SPINACH POTSTICKERS

20 minutes prep.

15 minutes cooking

Serves 4 as a snack

Ingredients

  • 120gm coarsely grated firm tofu
  • 75gm Chinese spinach, finely chopped
  • 2 long green shallots, thinly sliced, plus extra to serve
  • 2 tsp finely grated ginger
  • 1 garlic clove, finely chopped
  • 1 tbsp soy sauce
  • ½ tbsp Shaoxing wine
  • 1 tsp sesame oil
  • 1½ tbsp vegetable oil
  • Roasted sesame seeds, to serve
  Dumpling dough
  • 140gm plain flour
  • 125ml boiling water
  Black vinegar dipping sauce
  • 2 tbsp black Chinese vinegar
  • 1 tbsp soy sauce
  • 2 tsp roasted chilli paste
  • Pinch of sugar

Method

  1. To make the dumpling dough, combine flour and a pinch of salt in a bowl, add water and mix with a fork to bring together to a soft dough – add a little extra flour if needed.
  2. Turn onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic – you might want to put on disposable gloves as the dough is very hot at this stage.
  3. Place in a bowl, cover with a damp tea towel and rest for 20 minutes.
  4. While the dough is resting, combine tofu, spinach, shallots, ginger, garlic, soy sauce, Shaoxing and sesame oil in a bowl and season to taste.
  5. Knead dough for another 5 minutes then divide into 16 even pieces and roll each into a ball. Roll out each ball as thin as you can (1-2mm) and trim edges with a 10cm cutter.
  6. Place on a tray and cover with a damp tea towel. Working with 1 round at a time, spoon 2 tsp filling to one side, brush edges or spray lightly with water then fold in half and seal edges, pleating and pinching the dough to seal as you go.
  7. Heat oil in a large heavy non-stick frying pan large enough to hold the dumplings in a single layer over medium-high heat, add dumplings and cook for 2-3 minutes until bases begin to turn golden brown.
  8. Add 80ml water, cover with a tight-fitting lid and cook for 12 minutes, checking water level occasionally and topping up with a little extra water if it’s boiled dry – the wrappers should become slightly translucent.
  9. Meanwhile, combine dipping sauce ingredients and serve with potstickers, scattered with spring onion and sesame seeds.
  10. Enjoy!
RECIPES

TOFU AND SPINACH POTSTICKERS

20 minutes prep.

15 minutes cooking

Serves 4 as a snack

Ingredients
Method

Ingredients

  • 120gm coarsely grated firm tofu
  • 75gm Chinese spinach, finely chopped
  • 2 long green shallots, thinly sliced, plus extra to serve
  • 2 tsp finely grated ginger
  • 1 garlic clove, finely chopped
  • 1 tbsp soy sauce
  • ½ tbsp Shaoxing wine
  • 1 tsp sesame oil
  • 1½ tbsp vegetable oil
  • Roasted sesame seeds, to serve
  Dumpling dough
  • 140gm plain flour
  • 125ml boiling water
  Black vinegar dipping sauce
  • 2 tbsp black Chinese vinegar
  • 1 tbsp soy sauce
  • 2 tsp roasted chilli paste
  • Pinch of sugar

Method

  1. To make the dumpling dough, combine flour and a pinch of salt in a bowl, add water and mix with a fork to bring together to a soft dough – add a little extra flour if needed.
  2. Turn onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic – you might want to put on disposable gloves as the dough is very hot at this stage.
  3. Place in a bowl, cover with a damp tea towel and rest for 20 minutes.
  4. While the dough is resting, combine tofu, spinach, shallots, ginger, garlic, soy sauce, Shaoxing and sesame oil in a bowl and season to taste.
  5. Knead dough for another 5 minutes then divide into 16 even pieces and roll each into a ball. Roll out each ball as thin as you can (1-2mm) and trim edges with a 10cm cutter.
  6. Place on a tray and cover with a damp tea towel. Working with 1 round at a time, spoon 2 tsp filling to one side, brush edges or spray lightly with water then fold in half and seal edges, pleating and pinching the dough to seal as you go.
  7. Heat oil in a large heavy non-stick frying pan large enough to hold the dumplings in a single layer over medium-high heat, add dumplings and cook for 2-3 minutes until bases begin to turn golden brown.
  8. Add 80ml water, cover with a tight-fitting lid and cook for 12 minutes, checking water level occasionally and topping up with a little extra water if it’s boiled dry – the wrappers should become slightly translucent.
  9. Meanwhile, combine dipping sauce ingredients and serve with potstickers, scattered with spring onion and sesame seeds.
  10. Enjoy!
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