Garlic Chives, Tofu Dumpling
This is my version of Traditional Garlic Chives Dumplings...
Not only the adults but our kids love it..
350g (1 + 1/3 Cups) Rice Flour
130g (1 cup) Glutinous flour
80g (2/3 Cups) Tapioca Starch
8 tbsp cooking oil
1-2 tsp salt
4 cups Kettle boiling hot water
3 tbsp cooking oil
½ tbsp. chopped garlic
1kg Chinese chives, cut in 2cm length
½ package of Firm Tofu, crumbled
1 tbsp soy sauce
1 Tbsp- Coconut Sugar
In a hot pan, add oil and pan fry garlic
Add chives and Soy sauce, stir fry for about 4-5min until chives are cooked and set aside.
Prepare the dough: add all dough ingredients into a pot or large mixing bowl, mix well, then pour in the 4 cups of kettle boiled water. You will need to wear gloves as it will be hot or stir roughly with spoon and wait a few minutes until less hot before mixing and kneading with hands until all incorporated and dough is smooth. If you use gloves, the dough will not stick to your hands while kneading and forming the dumplings. But if only working with bare hands, the dough will be stick to your hands, and you will need to use extra flour to dust your hands to prevent sticking. So I strongly encourage using gloves instead, as it will be easier and you won’t need to use extra flour, which when used will make the end result of the dough after the dumpling is cooked to be a littler firmer in texture.
Let sit for 10 mins, then break pieces of the dough and flatten with fingers, ensure the sides are thinner than the centre, add 2 tbsp of filling and pinch the sides of the dough to close it up, and shape into a round flat shape. Repeat for the rest of the dough.
Once all done, steam for 15-20mins or when the flour becomes slightly transparent and soft to the touch.
When done, oil hands a little and pat the dumplings all around to prevent them from sticking to each other place on plats. Once they are slightly cool, you can stack them on top of each other with baking paper in between the layers of dumplings.
They are ready to eat as is OR pan fry them further on with some oil on each side to make them crispy.
Serve with Soy sauce and Cayanne pepper hot ‘Chilli’ sauce (for our recipe cick here) OR with Vegan Vietnamese Sweet Fish sauce (for our recipe click here).