This is my vegetarian and vegan version of chinese dumplings. I used tofu for the filling but you can use almost any type of filling. I also used left over samosa dough for the dumplings!!! I am enclosing a video tutorial on how to go about making them but this is the recipe. The video tutorial is made with minced chicken but the method is the same!!
FOR THE DOUGH
1 cup of white flour
2 tablespoons of oil
salt to taste
water to make a dough
FOR THE TOFU STUFFING:
2 cups of drained and mashed tofu(remove the tofu from its packaging and wrap in a kitchen towel overnight to remove all the moisture)
1 teaspoon each of soya sauce and sesame oil
2-3 chinese mushrooms soaked in hot water for 2 hours , then drain and chop fine
a dash of salt and white pepper
a little grated ginger
a little chopped spring onion or leeks
mash the tofu and add all the other ingredients. Make small balls out of the dough. Roll each ball into a thin round and place a bit of the filling on one side of the round. Fold the other side of the round and make into a half moon. Seal edges well and place on a greased frying pan. When all are done put the pan on heat and cover. Cook on both sides till done.
Serve with soya sauce mixed with honey as a dipping sauce
PLEASE NOTE: the video tutorial is just to see how to wrap the dumplings.. the filling in the video is with chicken but this recipe is with tofu 🙂