These delicious dumplings may be vegan, but they are packed full of flavour. This recipe makes 50 dumplings– if this is too much for you, simply place them on a lined baking tray and pop them in the freezer. Once frozen through they can be placed in a container, or zip lock bag and can be cooked from frozen.
Tofu and Shiitake Dumplings with Dynamite Sri Racha
Cooking Time: 1hr and 20mins
Number of Serves: makes 50 dumplings
Instructions:
Ingredients:
1 packet of firm tofu 300g (TOFUFIRM)
50g of dried shiitakes (MUSHSHS) or you can use 250g of fresh shiitakes
2 cloves of garlic
2 teaspoons of ginger
1/2 cup of chopped shelled edamame beans (SOYBE)
1/3 cup of chopped fresh coriander
½ a teaspoon of sesame oil (SESOIL295)
4 tablespoons of soy sauce (SOYL295)
Zest and juice of 1 lime
1 teaspoon of Sri Racha Dynamite Hot Chilli Sauce Chefs Choice (CHILSREH) or to taste
1 packet of round dumpling wrappers
Step by Step:
Soak shiitakes in a bowl with boiling water for 1 hour, place a bowl on them to ensure they are all submerged in the water. Dice into small pieces (approx. 5mm) and place in a large bowl.
Finely grate garlic and ginger on a microplane and add to mushrooms. Crumble in tofu and add coriander, edamame, sesame oil, soy sauce, lime and dynamite sri racha. Taste this mixture and adjust seasoning to your liking.
Place one teaspoon of the mixture onto the centre of each dumpling wrapper and use your finger to dab water around the edge of the wrapper. Fold it in half and pinch the edges shut, ensuring it is well sealed. To learn to crimp and fold the dumplings it’s a really good idea to look at some Youtube videos – they are really helpful.
STEAM – This is my favourite way to cook dumplings. You can either use a traditional bamboo steamer (STEAMER6) or a steel one. Simply line the bottom of the steamer with baking paper and place the dumplings on it, making sure none of them are touching. Steam over simmering water for 10-12 minutes with the lid firmly on.
FRY – Place dumplings in large a large non-stick pan with half a cup of water and two table spoons of cooking oil, taking care none of the dumplings are touching. Place over a medium high heat for 8 minutes with the lid on. By this time the water should have evaporated and the dumplings will be brown on the bottom. They may need a little longer, depending how hot you have your pan.
BOIL – this is great when you are cooking a large quantity of dumplings. Simply place up to 25 dumplings in a large pot of salted boiling water for 5 minutes or until they float.
Serve the dumplings as soon as they are cooked - they are great served with Sri richa, or a mixture soy and vinegar.
Ingredients you can buy here:
| Product Code | Title | Price | Add to Lists | Add to Order | In Stock |
|---|---|---|---|---|---|
| TOFUFIRM | Tofu gm-free soya bean curd **Ambient** | $0.00 | |||
| MUSHSHS | RESTRICTED PRODUCT | $0.00 | |||
| SOYBE | Soy beans wihtout pod edamame mama san | $0.00 | |||
| SESOIL295 | Sesame oil suree | $0.00 | |||
| SOYL295 | RESTRICTED PRODUCT | $0.00 | |||
| CHILSREH | Sri racha dynamite hot chilli sauce chefs choice thaila | $0.00 | |||
| STEAMER6 | Bamboo steamer 6 inch | $0.00 |
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