Tofu Dumpling

Ingredients list for Tofu Dumpling

• 150 grams Tofu roughly chopped
• 4-6 large Cabbage leaves chinese
• 6-7 Garlic cloves
• 1 inch Ginger roughly chopped
• 1½ teaspoons Soy sauce
• 2 teaspoons Cornflour/ corn starch
• to taste Salt
• to taste Crushed black peppercorns
• 2 stalks Spring onion greens
• Soya chilli sauce
• 3-4 tablespoons Soy sauce
• 2 Fresh red chillies
• 2 teaspoons Spring onion greens finely chopped
• to taste Salt
• to taste Crushed black peppercorns
• 1 teaspoon Sesame oil (til oil)

Method

1. Boil sufficient water in a non-stick pan. Add cabbage leaves and blanch for a minute. Remove from heat and refresh in ice cold water. Set aside.
2. Grind together garlic, ginger, tofu, soy sauce, cornflour, salt and crushed peppercorns to a fine mixture. Transfer into a bowl.
3. Finely chop spring onion green stalks and add to the bowl and mix well.
4. Halve the blanched cabbage leaves. Place each half on the worktop and put a spoonful of tofu mixture in the centre. Bring all the edges together and fold into a parcel.
5. Heat sufficient water in a non-stick pan.
6. Line a bamboo steamer with a butter paper and place the prepared dumplings on it. Cover, place the steamer in the pan and steam for 7-10 minutes.
7. To make soya chilli sauce, finely chop red chillies and place in a bowl. Add spring onion greens, soy sauce, salt, crushed peppercorns and sesame oil. Mix well.
8. Serve hot dumplings with the soya chilli sauce.